These meatballs will delight you, with little fat and all the flavor accompanied by a rich vegetable soup, you will have a complete plate for 5 to 8 people, make it in quantity and take it to the freezer for three months and enjoy it whenever you like.
Ingredients
¼ fat-free shoulder blade chop
10 tablespoons of flour
1 egg white
3 tablespoons Provençal
1 tablespoon of oregano
Sal Island
1 bundle of spinach
2 large carrots
1 cup small cauliflower flowers
1 cup of pumpkin
1 palm-sized potato
1 sachet of low calorie vegetable broth
1 and a half liters of water
Preparation
Wash all the vegetables very well, peel the carrot, the pumpkin, the potato and cut them into cubes and the chopped spinach, put a pot with water, the broth and salt on the fire and when it boils, pour the cut vegetables and the cup of cauliflower and cook 20 minutes.
While cooking the vegetables, place the Provençal minced meat, oregano, salt and egg in a container, mix everything with your hands and add the tablespoons of flour, form volitas no larger than the size of a tablespoon, when After 20 minutes of cooking, put the meatballs in the saucepan gently and cook for 15 more minutes, remove from heat and serve hot.