Soup with cheese balls

Soup with cheese balls for all cheese lovers.

Ingredients

• 2 liters of water
• 1 chicken leg
• 3-4 potatoes
• 1 bulb
• 1 carrot
• vegetable oil
• Spices:
• Bay leaf
• salt pepper
• 1 tsp paprika
• 1 tsp dry mint
• Cheese balls:
• 130 g cheese
• 2 eggs
• salt, pepper to taste
• a pinch of nutmeg
• 2/3 cup breadcrumbs

Directions

1. Cheese grate on a fine grater.
2. Add eggs, salt, pepper and nutmeg. Mix.
3. Salt can be omitted as there is enough salt in the cheese.
4. Add breadcrumbs and mix. The amount of crackers may differ from that indicated in the ingredients. Be guided by the mass, it should be elastic, but not very rare.
5. Roll the cheese mass into balls the size of a walnut. I got 18 balls. Place the cheese balls in the refrigerator for 20-30 minutes.
6. Chop the onion, chop the carrot or grate it. Fry the onions and carrots in vegetable oil. I also add all the spices here, except salt.
7. Peel potatoes, cut into cubes.
8. Boil chicken leg until tender. Then remove it from the broth, separate from the bone, and cut the meat into pieces.
9. Add potatoes, meat and fried onions with carrots to the broth. Cook until potatoes are ready.
10. Add salt and cheese balls. Bring to a boil and as soon as the balls float, the soup is ready.
11. Garnish the soup with chopped herbs and serve. Bon appetit!