400 g ground beef, or turkey, or chicken, or frozen meatballs
150 g brussel sprouts
200 g parsley roots
150 g carrots
150 g frozen green peas
400 g cauliflower
300 g white or red potatoes
salt and pepper to taste
Bring approx. 3,5 liters of water to boil, and put the meatballs in.
As the water starts boiling again, put the vegetables in. Out them in the following order (it takes different time for different veggies to get cooked):
frozen green peas
white or red potatoes
Add salt and papper to taste.
Cook until the vegetables are tender. Important: do not overcook! Vegetables should rather be a little bit undercooked, than overcooked.
Recipe by Henrietta Dombrovskaya, http://hettiecooking.wordpress.com/2014/01/09/moms-vegetable-soup