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Soup with meatballs

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Ingredients

Scale
  • 400 g of meat,
  • 1 egg,
  • 2 onions,
  • 1 carrot,
  • 4 potatoes,
  • 1 salad pepper,
  • 1 tablespoon of tomato paste,
  • 2 cloves garlic,
  • greens (dill, parsley),
  • 100 g pasta,
  • 2 tablespoons vegetable oil,
  • 2 Bay leaves,
  • ground black pepper, to taste
  • salt to taste,
  • 2 liters of water or broth.

Instructions

  1. Grinder Perelli meat, 1 onion and garlic. Add in the minced egg, salt, pepper and mix.
  2. To make the meatballs were firmer, carefully cut the beef in a bowl.
  3. Form the meatballs. Define the size of the balls as desired.
  4. Boil water, salt and throw in it meatballs. Boil on slow fire of 20 minutes.
  5. Finely slice up the remaining onion and salad peppers. Carrot RUB on a coarse grater. Cut cubes of potato.
  6. In hot vegetable oil, saut? onions 5 minutes then add carrots, green pepper and fry 5 minutes. In the end put tomato and garlic, mix and fry another 3 minutes.
  7. Add the broth, potatoes, Bay leaf, allspice and boil for 10-15 minutes on slow fire.
  8. Then fill the pasta and stir to not stick together. After 5 minutes, when the potatoes are cooked, put zazharku and cook the soup with meatballs for another 3-5 minutes.
  9. At the end put the herbs, remove from heat and give the soup a little brew.

Find it online: https://legenrecipes.com/recipe/soup-with-meatballs/