Kosher salt and ground black pepper,as needed to taste
For the Soup:
6 - 8cups
chicken stock or broth
medium stalks of celery,base-trimmed and chopped
red tomatoes with liquid,diced
fresh coriander/cilantro leaves,coarsely chopped
zucchini,peeled and sliced into rounds
Kosher salt and black pepper,to taste
Add all ingredients for the meatballs in a large bowl and mix until well combined. Take about ¼ cup of meat mixture and form it into balls. Transfer into a greased baking sheet and set aside.
Add all soup ingredients in a large pot, except for the zucchini and stir until well combined. Cover with lid, apply medium-high heat and bring it to a boil. Reduce to low heat and simmer for about 10 to 15 minutes, or until the vegetables are soft and cooked through.
Drop the meatballs one at a time, heat until it returns to a simmer and cook further for about 10 minutes or until the meatballs are thoroughly cooked. Season with salt and pepper, add in zucchini and cook until it returns to a boil.
Remove from heat, transfer into individual serving bowls and serve warm with cooked rice if desired.
An experienced and highly motivated cook with a real passion for cooking healthy and delicious foods from different cuisines. Also loves generating innovative and great ideas to make cooking fun and easy, to transform traditional ordinary recipes into unique and special dishes, and modify recipes to make it healthy according to various forms of diet specifications and guidelines.