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Kosher Foodie Radar · Sep 29, 2026

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*Recipe: Broccoli Zucchini Soup with Meatballs* Soup: 1 (16 oz) bag frozen broccoli 2 zucchini, chopped 2 leeks, sliced and washed 2 shallots, chopped 3 garlic cloves, minced 2 tbsp oil 1 liter chicken or veggie broth 1 tsp dried dill Salt and pepper Meatballs: 1 lb ground chicken and beef mix 1 egg 3 tbsp plain instant potato flakes 1 tsp onion powder 3/4 tsp salt 1/4 tsp pepper Mix the meatball ingredients and form into small balls. Heat oil in a large soup pot, sear the meatballs until browned and remove. In the same pot, sauté the shallots and garlic. Add the leeks and zucchini and sauté for a few minutes. Add the frozen broccoli, dill, salt and pepper. Cook until most of the liquid released by the vegetables is absorbed. Add the broth and cook for about 45 minutes, until the vegetables are soft. Blend the soup with an immersion blender. Return the meatballs to the pot and simmer for another 25–30 minutes, until cooked through

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