- Bouillon - 3 liters
- Tomato paste - 100 Grams
- carrot - 2 pieces
- Veal stuffing - 300 Grams
- Cream - 100 Milliliters
- onion - 2 pieces
- Vermicelli 150 grams
- Tomato - 3 pieces
- spices - - To taste
1. First of all, take a three-liter pot, pour water into it and put it on a stove. While the water boils, we will clean the onion and cut it in half. When the water boils, put the cut onion into a saucepan. Add the broth and cook for about twenty minutes. 2. While the broth is being cooked, let's prepare the meatballs. It is necessary to prepare forcemeat and then form a small sized meatball from it. 3. Now, with a noise from the pan, we remove the bulbs and start eating meatballs. We chop the carrots with rings, if the carrots are large, then cut the rings in half. All we pour into the meatballs. 4. Prepare the tomatoes. We cut them into slices, and then and in half. We all fall asleep in the soup. We mix everything well. Add a little tomato paste. 5. Now here we start vermicelli. Boil the soup until it is ready. 6. At the very end of the cooking, add bay leaf and spices. You can throw a clove here. That will give our soup a pleasant aroma. The soup is ready. Remove it from the plate and serve. First, pour the cream into the plate, and then pour in the soup.
Servings: 6