Meatball and vegetable soup

Ingredients

  400 g ground beef, or turkey, or chicken, or frozen meatballs
  150 g brussel sprouts
  200 g parsley roots
  150 g carrots
  150 g frozen green peas
  400 g cauliflower
  300 g white or red potatoes
  salt and pepper to taste

Instructions

  Bring approx. 3,5 liters of water to boil, and put the meatballs in.
  
  As the water starts boiling again, put the vegetables in. Out them in the following order (it takes different time for different veggies to get cooked):
  
  brussel sprouts
  parsley roots
  carrots
  frozen green peas
  cauliflower
  white or red potatoes
  
  Add salt and papper to taste.
  
  Cook until the vegetables are tender. Important: do not overcook! Vegetables should rather be a little bit undercooked, than overcooked.
  
  Recipe by Henrietta Dombrovskaya, http://hettiecooking.wordpress.com/2014/01/09/moms-vegetable-soup