Chicken soup with meatballs and peas

The dish is prepared quickly, for the longest time, carrots are prepared from the presented products. Transparency is achieved by removing the cloudy foam that appears when cooking meat.

Ingredients

• chicken broth
• minced meat
• onion 1 pc.
• 3 cloves garlic
• carrot
• olive oil
• spice

Directions

1. Cut the carrots into rings or half rings, up to eight millimeters thick.
2. Finely chop the garlic cloves and peeled onions.
3. Fry half the onion and garlic in olive oil in a saucepan until golden brown.
4. Pour vegetables with pre-cooked chicken broth, put carrots.
5. Squeeze or chop the remaining garlic, mix with the remaining onion, ground nutmeg and hot pepper.
6. Add to the finished minced meat, mix well again.
7. Moisten hands in cold water, form balls with a diameter of one centimeter.
8. When the broth boils, reduce the heat, put the meatballs so that they do not stick together.
9. Skim off the foam with a spoon as soon as it starts to appear on the surface of the soup.
10. When the carrots are ready, add green peas.
11. Cook for two minutes, turn off the heat.
12. Let the dish stand for 20 minutes under the lid.
13. Serve with coarse pieces of loaf or fresh bread.