For the turkey meatballs:
- ½ kg Turkey meat
- 1 bundle Parsley, Cilantro and Mint, finely chopped
- 1 Large onion, chopped
- Salt, white pepper
- 2 Carrots, grated
- 1 Large egg
- 1 tbsp Flour
- 1 cup Basmati rice, soaked in hot water for 1 hour
For the soup:
- 2 Zucchinis, diced
- 5 Cauliflower flowers
- 1 cup Baby carrots
- 1 cup Peas
- 4 Celery stalks with the leaves, chopped
- 2 Potatoes, diced
- 1 bundle Dill and Cilantro, chopped
- 1 Onion, chopped
- 1L Vegetable stock (Root vegetables cooked in water with herbs, salt and pepper, and sifted) OR 1 tbsp Soup powder
- Salt, pepper
There are two stages that can be programmed in advance in the EasyCook.
Stage 1 - Cook all the vegetables on the PRO setting on 130*c for 45 minutes. In the meantime, make the meatballs: Mix the meatball ingredients except for the rice. Knead the meat well and shape ping-pong sized balls. Drain the rice from liquids and roll the meatballs in the rice to cover from all sides. Place the meatballs in the steaming tray.
Stage 2 - When 45 minutes have passed, select the PRO setting and set it on 110*c for 40 minutes. Place the steaming tray above the soup. Make sure the meatballs don't sink in the soup, they cook off of the steam alone. Once the program ends, let the soup and the meatballs rest in the pot for 10 minutes before opening.
This recipe was inspired by a recipe from Lihi Kravitz.
By the way, the EasyCook has a heat preservation function that starts automatically after the cooking process is over. To finish and turn off the function, press and hold the "Warm/Cancel" button. The cooker will display all the programs, and the heating process will be over.