Hearty Kosher Meatball Soup Recipe

About this recipe

A comforting and flavorful dinner soup featuring tender meatballs, vibrant vegetables, and aromatic herbs, perfect for solution seekers looking for a satisfying meal.

Ingredients

• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 500 g X 2 Organically Grown Potato Combo
• 16 g Orika Oregano
• 500 g Carrot
• 1 ltr Oreal Canola Oil (From The House Of Pansari)
• 100 g Catch Sprinklers - Iodized Table Salt
• 100 g Everest White Pepper

Instructions

1. 1. Heat 2 teaspoons of canola oil in a 4-quart soup pot over medium heat. Add 1 diced onion and 2 minced garlic cloves, cooking until softened, about 5 minutes.
2. 2. Add 6 cups of water, 2 teaspoons of dried basil, 2 teaspoons of dried oregano, 1 teaspoon of salt, 1/2 teaspoon of ground black pepper, and a pinch of chili flakes. Stir well to combine.
3. 3. Bring the mixture to a slow boil, then reduce the heat to low. Cover and simmer for 1 hour to allow the flavors to meld.
4. 4. Add 1 cup of diced potatoes, 1 cup of diced carrots, and 1 cup of frozen matar to the pot. Stir to combine.
5. 5. Return the soup to a slow boil, then reduce the heat again to low. Cover and simmer for an additional hour, or until the vegetables are tender and the flavors are fully developed.
6. 6. Serve the soup hot, garnished with additional basil leaves if desired.