Traditional recipes

Meatball soup

Meatball soup

Onions together with the roots are cleaned, washed and finely chopped.

In a 5 l pot. Put water (up to half) to boil.

When the water boils, add the chopped vegetables.

Bring to the boil until the carrot is half cooked.

In the meantime, we take care of the meatballs.

Green onions are cleaned, washed. Parsley is cleaned using only the leaves.

Put the onion together with the parsley in a blender and grind.

Mix the minced meat with onion, parsley, washed rice, salt, pepper and an egg.

We sign round balls with our wet hands as big as we want and let them go in the pot with the shard.

When the meatballs rise, add the tomato juice and let it boil for a while (until the foam that forms disappears).

We put out the fire.

Beat the egg in a bowl, pour it into the soup and mix quickly to form rags.

Let it cool a bit and put the finely chopped larch.