Name: Tofu & Spinach Balls in Veggie Soup recipe by Abhinetri V at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: For Tofu and Spinach Balls : Tofu , crumbled – 2 cups; Spinach , Finely chopped – 2 cups; Onion, Finely chopped- 1 cup; Salt to taste; Green chili , Finely chopped – 2 teaspoons; Ginger , Finely chopped – 1 teaspoon; Semolina/Bombay rava/Sooji – 2 tablespoons; Corn flakes / makai poha / corn poha , powdered – 1 cup,; Oil – To deep fry.; For Veggie Soup : Carrots , peeled – 2; Spinach – 1 bunch; Tomato (medium size ) – 4; Salt to taste; Cornflour – 1 teaspoon; Water – 4 to 5 cups; Pepper powder – 3 or 4 pinches; Garlic , finely chopped – 2 tablespoons; Vegetable ghee – 1 tablespoon; Finely chopped onion – 1 teaspoon.

ABOUT Tofu & Spinach Balls in Veggie Soup RECIPE

Monsoons are all about cravings! A bowl of soup has a lot of health benefits as you get to eat more veggies packed with nutrients How about enjoying the soup with some munchies? Crunchy outside and soft from inside , these golden Tofu & Spinach balls taste heavenly when dunked into the healthy yet slurpy veggie soup! A perfect recipe to tuck in on a rainy day. Isn’t it?

Ingredients Serving: 4

For Tofu and Spinach Balls : Tofu , crumbled – 2 cups
Spinach , Finely chopped – 2 cups
Onion, Finely chopped- 1 cup
Salt to taste
Green chili , Finely chopped – 2 teaspoons
Ginger , Finely chopped – 1 teaspoon
Semolina/Bombay rava/Sooji – 2 tablespoons
Corn flakes / makai poha / corn poha , powdered – 1 cup,
Oil – To deep fry.
For Veggie Soup : Carrots , peeled – 2
Spinach – 1 bunch
Tomato (medium size ) – 4
Salt to taste
Cornflour – 1 teaspoon
Water – 4 to 5 cups
Pepper powder – 3 or 4 pinches
Garlic , finely chopped – 2 tablespoons
Vegetable ghee – 1 tablespoon
Finely chopped onion – 1 teaspoon.

Instructions

Pressure cook the vegetables ( carrot , tomato , spinach ) in sufficient amount of water for 2 whistles. Ensure to add salt to it. The water can be used as vegetable stock.
In the meanwhile, grind half quantity of tofu for a second in a dry mixie jar.
Transfer the ground tofu to a large bowl. Add the remaining part of tofu alongwith the rest of the ingredients as mentioned in the list of items for ” Tofu and Spinach Balls” (except cornflakes powder and oil ) .
Mix it well to form a soft dough. Make small size round shaped balls of the dough.
Roll these balls in cornflakes powder to bind properly.
Heat oil in a pan. Carefully fry the balls in batch-wise over a low to medium flame until they turn golden brown in color and are cooked well from inside.
Transfer the fried tofu and spinach balls onto a plate.
Now grind the pressure cooked veggies along with a tablespoon of garlic. Do not add water while grinding.
Heat vegetable ghee in a pan. Add the chopped onions and fry until translucent. Transfer the ground veggie paste and pour vegetable stock with water to it. Allow it to cook for 5 minutes over a medium flame.
In the meantime, take a teaspoon of cornflour and pour little water to it. Mix it well to avoid lumps.
Transfer the above cornflour mixed liquid to the boiling veggie soup to obtain a thick consistency. Boil it for 2 more minutes.
Turn off the flame. Transfer the veggie soup to a serving bowl. Sprinkle pepper powder over it.
Just before serving, dunk the golden colored tofu and spinach balls into the soup.
The lip-smacking tofu and spinach balls in hot veggie soup is ready to be served.
The tofu and spinach balls also taste amazing when consumed with tomato sauce!

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