Spring meatball and vegetable soup

By Vijaya Selvaraju
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  • 455 grams mint and dill meatballs (quartered)
  • 3 tablespoons olive oil
  • 5 green onions, finely sliced
  • 2 stalks of celery, cubed
  • 1 large carrot, cubed
  • 1/2 tablespoon grated ginger
  • 2 900 milliliter cartons of chicken stock
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried mint
  • Salt to taste
  • 1/2 cup bulgur
  • 1 large zucchini, cubed
  • 1 cup frozen peas
  • 1 bag fresh spinach, chopped


  1. Heat olive oil in a large pot on medium-high heat. Add green onions, celery, carrots, and ginger. Sauté until fragrant and slightly softened (three minutes).
  2. Add chicken stock, and increase heat to high. Once at a simmer, add cumin, coriander, dried mint, salt to taste and bulgur. Cook for 20 minutes or until bulgur is tender.
  3. Add zucchini, frozen peas, and meatballs. Cook for five minutes or until zucchini and peas are tender and meatballs have warmed through. 
  4. Turn off heat and stir in spinach until wilted. Serve in bowls, and enjoy piping hot!


For the Mint and Dill Meatball recipe, click here.



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