From such a well-known vegetable as zucchini, you can prepare a large variety of delicious dishes, from salads and appetizers to desserts.

I suggest preparing and serving a delicious and appetizing soup with meatballs and zucchini for a family dinner. This low-calorie, but quite filling soup is easy to prepare. Shall we begin?

First, let's prepare the products according to the list.

Cut the onion into small cubes, small carrots into circles, and larger carrots into semicircles. Place the chopped vegetables in a frying pan with oil, add chopped garlic, fry for 2-3 minutes over moderate heat, stirring.

Meanwhile, cut the young zucchini with the peel into medium cubes. Peel the pepper from seeds and membranes and cut into small pieces. Add the zucchini and pepper to the pan, stir and continue frying for another 5 minutes.

Grind the tomato pulp on a grater and add to the vegetables in the frying pan. Stir and simmer for 4-5 minutes.

Place the pan with broth (or water) on the fire. While the broth is heating, peel the potatoes. Add salt, pepper, chopped onion to the minced meat, mix and form meatballs.

Add potatoes to the boiling broth and bring to a boil.

Add meatballs, cook for 7-10 minutes from the moment of boiling.

Remove the vegetables from the pan. Cook for 10 minutes from the moment of boiling over low heat. Add salt and pepper.

A couple of minutes before the end of cooking, add chopped herbs.

Hearty soup with meatballs and zucchini is ready. Bon appetit!


Vegetable soups are classics of Russian cuisine; they are prepared with broths, lean ones, with mushrooms and beans. Zucchini soup is considered an original version of the first course, despite the fact that chefs consider this vegetable an indispensable ingredient in winter pickles and main courses.

Soup with zucchini, potatoes and chicken is a hearty first course, as it turns out thick thanks to a hearty set of ingredients. Experienced housewives serve this dish for Sunday family dinner as a delicacy hot option.

In order to prepare an appetizing soup, you should prepare a set of ingredients:

  • 500 grams of boiled chicken breasts;
  • a couple of small young zucchini;
  • red and green bell peppers;
  • bulb;
  • a glass of fresh tomato puree;
  • 3 cloves of garlic;
  • a couple of medium potatoes;
  • salt, pepper, vegetable oil.

Prepare the soup in an enamel container, first pour a liter of liquid or broth into it.

  1. Peeled and cut into thin strips potatoes are placed in a saucepan, brought to a boil and boiled over low heat until half cooked.
  2. The onion is chopped and fried in vegetable oil until soft, after which the peppers, cut into thin strips and chopped garlic, are added to the frying pan. Simmer the mixture for 5 minutes under the lid.
  3. Finely chopped zucchini is added to the vegetable mixture, mixed and simmered for about 7 minutes.
  4. Pour potato broth over the vegetable mixture, add mashed tomatoes, boiled chicken, cut into small cubes, and bring the mixture to a boil.
  5. After boiling, cook the soup over low heat for 8 minutes, add herbs.

The dish is served with sour cream or low-fat yogurt.

Zucchini puree soup with meatballs

Thick and satisfying zucchini soup can be cooked with the addition of meatballs. A delicious first course is not only thick and satisfying, but also quite high in calories.

This version of the first course is prepared from the following ingredients:

  • 3 medium sized zucchini;
  • bulb;
  • 250 grams of minced meat;
  • carrots – 2 pieces;
  • salt, herbs, vegetable oil.

The preparation of this dish begins with the preparation of the main ingredient: the zucchini is washed, peeled and cut into small cubes.

  1. Wash the vegetables thoroughly and remove the skin from the zucchini.
  2. Place the prepared vegetable in a pan of water, bring to a boil and cook for 20 minutes over low heat, after which small minced meatballs are added to the broth.
  3. The chopped onion is fried in vegetable oil until half cooked, grated carrots are added and the vegetables are sautéed over low heat until tender.
  4. Place the onions and carrots into the soup, remove the finished meatballs from it, and grind the soup ingredients with a blender.
  5. Return the meatballs to the puree soup, bring the mixture to a boil, add the herbs and turn off the heat.

This soup is served with sour cream.

During the cooking process, the liquid evaporates, so cooks recommend periodically adding a little boiling water or broth.

Zucchini soup with melted cheese

A soup with a delicate and special taste is made from zucchini and melted cheese. The cheese itself gives a special creamy milky flavor to the finished dish; moreover, this soup is not flavored with sour cream or mayonnaise.

The main ingredients of this tender and light soup are:

  • a couple of small zucchini;
  • Bell pepper;
  • carrot;
  • 100 grams of processed cheese;
  • salt, herbs, butter.

In order to prepare a delicate puree soup from zucchini with melted cheese, initially take a container and 2 ½ liters of water.

  1. Shredded carrots are fried until half cooked in butter, zucchini and pepper, chopped into cubes, are added.
  2. The mixture is simmered for 5 minutes with occasional stirring.
  3. Bring the water to a boil, add the sauteed vegetables and let the mixture boil again.
  4. After boiling, cook the soup for about 10 minutes, add grated processed cheese and cook with constant stirring for 5 minutes.
  5. Season the dish with herbs, salt to taste and turn off the heat.

You can add chopped garlic and your favorite spices to this dish.

Zucchini soup with mushrooms

Mushroom soup lovers will love this recipe for clear zucchini soup with mushrooms.

A hot dish is prepared from the following ingredients:

  • half a kilogram of fresh mushrooms;
  • 7 medium potatoes;
  • a couple of zucchini;
  • bulb;
  • carrots – 2 pieces;
  • fresh tomatoes – 2 pieces;
  • vegetable oil, salt, spices, herbs.

Step by step recipe:

  1. Shredded carrots and onions are fried in oil until tender.
  2. Peeled and washed mushrooms are chopped into cubes and boiled in boiling water for half an hour.
  3. Peel the zucchini and potatoes and chop them into small cubes.
  4. Add vegetables to the mushroom broth, let it boil for 10 minutes, add fried carrots and onions, bring the mixture to a boil.
  5. After a quarter of an hour, turn off the heat, add herbs and spices.

Before serving, the dish is seasoned with sour cream and chopped green onions.

Zucchini cream soup with cream

Creamy zucchini soup with added cream will decorate any Sunday family dinner.

This hot dish is prepared from simple ingredients:

  • small zucchini;
  • carrot;
  • bulb;
  • a couple of potatoes;
  • 100 grams of cream;
  • salt, vegetable oil.

Prepare puree soup from zucchini with cream following the following sequence of actions:

  1. Peeled onions and carrots are cut into rings and fried in vegetable oil until tender.
  2. Peeled zucchini and potatoes are cut into small cubes, mixed with fried vegetables and poured with two glasses of water.
  3. Bring the mixture to a boil and boil until the potatoes are completely cooked.
  4. Drain half the liquid from the mixture, cool and grind the soup in a blender to a creamy consistency.
  5. Transfer the finished dish to a tureen and dilute with warm cream, add herbs and spices.

This dish is served with croutons. The soup can be seasoned with marjoram and dried herbs.

From such a popular and familiar vegetable, often used as a side dish, you can prepare excellent first courses.

We offer to serve an extremely tasty and appetizing zucchini soup with meatballs for a family dinner - low in calories, but at the same time quite filling. It is quite simple to prepare, and the ingredients can be changed depending on your personal preferences, but in any case the result will exceed all your expectations.

Zucchini contains a huge amount of essential substances - proteins, fats, organic acids, as well as calcium, potassium, phosphorus and copper. It is easily digestible and helps remove toxic substances from the body. Zucchini goes well with many vegetables and meats.

Let's prepare a thick soup with zucchini and meatballs. At lunch it is served as a first course, and for dinner it can also be served as a second course.

Thick soup with zucchini and meatballs

Ingredients

  • Minced meat (pork + beef) - 300 g;
  • Zucchini - 3 pcs;
  • Potatoes – 4 pcs;
  • Bell pepper (yellow, red) - 1 piece;
  • Tomatoes - 2 pcs;
  • Garlic - 2 cloves;
  • Carrots – 2 pcs;
  • Onion - 1 piece;
  • White bread – 50 g;
  • Chicken egg - 1 piece;
  • Milk – 2 tbsp;
  • Tomato paste - 1 tbsp;
  • Vegetable oil – 3 tbsp;
  • Greens - to taste;
  • Spices - to taste;
  • Salt - to taste.

How to cook soup with zucchini and meatballs, step-by-step recipe

  1. Pour milk over the pieces of bread and stir until smooth.
  2. Add raw egg, pepper, salt and soaked bread to the minced meat.
  3. Mix the minced meat.
  4. Wash the zucchini, peel it, cut it into pieces.
  5. Chop the bell pepper.
  6. Cut the potatoes into small slices.
  7. We chop the carrots.
  8. We chop the onion.
  9. Pour boiling water over the tomatoes, remove the skin and chop.
  10. Chop the greens and garlic.
  11. Sauté vegetables (except tomatoes).
  12. Pour water into a saucepan or saucepan, put vegetables in it, and cook for half an hour.
  13. Place garlic, tomato pulp, and tomato paste in a frying pan and keep on low heat for another 6-7 minutes.
  14. After half an hour, transfer the mixture to the soup and bring to a boil.
  15. Add spices and salt.
  16. We make meatballs from the minced meat and lightly fry them.
  17. Place the meatballs in a saucepan and keep on low heat for 3-5 minutes.
  18. Add the greens and turn them off after a few minutes.
  19. Unfold and add sour cream.

Zucchini soup with meatballs

Ingredients

  • - 3 pcs + -
  • - 1 PC + -
  • Assorted minced meat – 250 g + -
  • - 2 pcs + -
  • - taste + -
  • Greens - to taste + -
  • - 2 tbsp. + -

How to make creamy zucchini soup with meatballs

  1. We prepare the zucchini - wash, peel, and cut into cubes.
  2. Place the chopped zucchini in a saucepan with water and cook over low heat for 20 minutes.
  3. We make small meatballs from the minced meat.
  4. Place the meatballs in the broth.
  5. Grate the carrots.
  6. Peel the onion and chop it.
  7. Sauté onions and carrots in a frying pan with sunflower oil.
  8. Place the sautéed onions and carrots into a saucepan.
  9. Grind the soup with a blender, removing the meatballs.
  10. We return the meatballs back.
  11. We chop the greens.
  12. Place the dish on plates, adding herbs.

Since the liquid evaporates during the cooking process, it is recommended to periodically add hot broth or water so that the soup is not too thick.

Soup with zucchini and minced chicken meatballs

Ingredients

  • Zucchini – 2 pcs;
  • Onions – 3 pcs;
  • White bread – 2 slices;
  • Chicken fillet – 300 g;
  • Butter - 30 g;
  • Small carrots – 2 pcs;
  • Parsley - to taste;
  • Spices - to taste;
  • Dill - to taste;
  • Salt - to taste.

How to cook soup with zucchini and minced chicken meatballs

  1. Scroll the fillet with half an onion a couple of times.
  2. Chop the greens and put half of them into the minced meat.
  3. We make small meatballs from the minced meat.
  4. Bring water in a saucepan to a boil.
  5. Omit the meatballs.
  6. After 20 minutes, remove the meatballs.
  7. Strain the broth and put it back on the stove.
  8. Chop carrots and onions in a way convenient for you.
  9. Peel the zucchini, cut into large pieces, add to the broth.
  10. Heat a frying pan, add oil, sauté carrots and onions, add them to the soup.
  11. After 20-25 minutes, when the vegetables are ready, grind everything with a blender and add salt.
  12. Place the pot of soup back on low heat and add the greens.
  13. Serve the soup in large bowls, adding meatballs and croutons to each bowl.

We will make croutons with our own hands. You will need white bread, garlic and a little sunflower oil. Lightly fry 3-4 chopped garlic cloves. This will give the oil a garlicky taste. Fry diced white bread on it.

Prepare this zucchini soup with meatballs for your household. You will definitely love its taste, and your family will ask you to treat them to such a delicious dish more than once.

step by step recipe with photos

Fragrant meatballs magically change the taste and perception of any dish, even soup cooked in water, and even more so fragrant chicken broth. All children simply adore them.

If you buy ready-made minced meat for cooking, then it is convenient to simply grate the bread crumb soaked in milk on a coarse grater. The meatballs are introduced into the soup first and the resulting foam is carefully removed. It is not recommended to boil fresh vegetables for a long time in order to preserve vitamins as much as possible.

Pieces of melted cheese should form an appetizing film, and they can be placed on the plate at the same time as the greens immediately when serving.

Ingredients

  • water 2 l
  • potatoes 3 pcs.
  • sweet pepper 1 pc.
  • onion 1 pc.
  • carrots 1 pc.
  • zucchini 1 pc.
  • chicken fillet 1 pc.
  • chicken soup set 500 g
  • bread 1 slice (70-80 g)
  • ground black pepper
  • vegetable oil 2-3 tbsp. l.
  • dill 3 sprigs
  • processed cheese 100 g

Preparation

1. First, prepare the broth from the chicken soup kit. To do this, rinse it, place it in a saucepan and add water. Let it boil. Afterwards, turn the heat to low and cook for 25-35 minutes.

2. During this time, prepare the remaining ingredients. To make meatballs, use any fresh meat. Wash it and cut it into small pieces. Fill a slice of white bread with water and leave for 10 minutes to swell.

3. Squeeze the swollen bread from the water and grind it together with the meat through a meat grinder. Add salt and pepper to taste. Mix well and beat. Cover with cling film and place in the refrigerator.

4. Remove the soup set from the prepared broth, and the contents can be strained through a fine strainer. Peel the potatoes, cut into cubes and place in the broth. After boiling, boil for 8-10 minutes.

5. When the potatoes become a little soft, peel the zucchini and cut into small pieces. Place in the pan with the potatoes. If the squash is mature, remove the core and remove the skin. Bring to a boil. Boil for 3-5 minutes.

6. Wash and peel the pepper, cut into strips. Add to the pan with the remaining ingredients, stir and bring to a boil.

7. Peel the carrots and onions. Cut the onion into small cubes and grate the carrots. Fry vegetables in heated vegetable oil for 8-10 minutes.