Turkey Meatball Soup

Appetizing, hearty and especially tasty due to the fact that vegetables are lightly fried before boiling. For flavor, herbs can be added to the finished soup.

Ingredients

• Turkey fillet 300 g
• Onion 2 pieces
• Semolina 2 tbsp. spoons
• Egg 1 piece
• Salt taste
• Ground black pepper taste
• Potatoes 2-3 pieces
• Carrot 1 piece
• Vegetable oil 1-2 tbsp. spoons
• Water 1 200 ml

Directions

1. Pass the turkey through a meat grinder or grind with a blender along with the onion. Toss with semolina, egg, salt and pepper.
2. If you let the minced meat stand for a couple of hours in the refrigerator, the semolina will swell and the meatballs will be softer.
3. Cut the potatoes and carrots into small pieces. Chop the second onion.
4. In a heavy-bottomed saucepan, heat the oil over medium heat. Saute the onion for a few minutes until slightly golden brown.
5. Add carrots, cook for another 3-4 minutes. Add the potatoes and lightly fry too.
6. Do not brown the vegetables too much.
7. Pour hot water into a saucepan, bring to a boil and cook for 10-15 minutes, until vegetables are tender. Salt.
8. Wet your hands and shape into walnut-sized meatballs. Place on a plate moistened with water so they won't stick.
9. Place the meatballs in the soup and cook for another 5 minutes. Then leave it covered for 5-7 minutes.