Meatball Soup

Preparation time: 45 minutes.
Ingredients: 300g minced beef meat, 2 eggs, 1 bunch parsley, 1 tablespoon flour, 1 / 2 liters of soup, 1 onion, 2 carrots, 1 spoonful of rice, 1 celery small, 2 potatoes, 1 root of parsley, 2 tablespoons juice tomato, salt and pepper to taste.

First we mince the meat (beef, pork or chicken) with a manual or electrical meat grinder. We will then mix the meat with an egg, salt, pepper, flour and chopped parsley. Optionally, we can add in the composition a spoonful of washed and soaked rice. We will mix this meatball composition till we get a well connected and consistent paste; then we will start forming patties about the size of ping-pong balls with our hands.

While we were making the meatballs we left the soup vegetables: onion, celery, parsley and the white vegetables, carrots and potatoes to be cooked. Since they are cooked, we can now add the meatballs in soup pot and let them boil a couple of times. When they are almost cooked (you can see the color of meat or we can try and see if the kernel is done), add borsch, cook it for 10 minutes then add the tomato juice as well. Use salt and pepper appropriate to your taste and tinker the soup with a scrambled egg; we will slowly start adding soup from the hot pot into the mixing recipient (If you add the mix directly to the hot soup in the pot it will get a cheese aspect) until the mix temperature is close to the one of the soup in the pot then pour the mix in the pot and steer it thoroughly, now your meatball soup is ready.

Good appetite!