Meatball soup

soups 523 Last Update: Jul 26, 2021 Created: Jul 26, 2021 0 0 0

No one will ever refuse to taste a plate of golden, aromatic soup with meatballs and pieces of vegetables. Do not deny yourself the pleasure and you!

Minced meat - 350 grams (Choose any minced meat at your discretion.) Potatoes - 200 grams Onions - 80 grams Carrots - 150 grams Vermicelli - 100 grams Salt, spices - - To taste Vegetable oil - 4 Tbsp. spoons

Add a little salt and black pepper to the minced meat, mix well and form into small balls. To prevent the minced meat from sticking to your hands, moisten your fingers with warm water.
Pour water into a pot (I used a 3 liter pot), bring to a boil, salt and add the meatballs. Simmer for 20 minutes over low heat. Remember to skim off the foam to keep the broth clear.
Peel the onion and chop finely. Preheat a skillet, add vegetable oil and onion. Fry 10 minutes until golden brown. Grate the carrots on a coarse grater, cut the potatoes into medium cubes. Transfer the carrots and potatoes to a saucepan. Add salt, spices and bay leaf and simmer for 15 minutes. Then add the fried onions, noodles and herbs to the saucepan.
Remove soup from heat. The soup is ready. Serve with fresh herbs. Bon Appetit!

No one will ever refuse to taste a plate of golden, aromatic soup with meatballs and pieces of vegetables. Do not deny yourself the pleasure and you!

Minced meat - 350 grams (Choose any minced meat at your discretion.) Potatoes - 200 grams Onions - 80 grams Carrots - 150 grams Vermicelli - 100 grams Salt, spices - - To taste Vegetable oil - 4 Tbsp. spoons

Add a little salt and black pepper to the minced meat, mix well and form into small balls. To prevent the minced meat from sticking to your hands, moisten your fingers with warm water.
Pour water into a pot (I used a 3 liter pot), bring to a boil, salt and add the meatballs. Simmer for 20 minutes over low heat. Remember to skim off the foam to keep the broth clear.
Peel the onion and chop finely. Preheat a skillet, add vegetable oil and onion. Fry 10 minutes until golden brown. Grate the carrots on a coarse grater, cut the potatoes into medium cubes. Transfer the carrots and potatoes to a saucepan. Add salt, spices and bay leaf and simmer for 15 minutes. Then add the fried onions, noodles and herbs to the saucepan.
Remove soup from heat. The soup is ready. Serve with fresh herbs. Bon Appetit!