What is meatballs? Meatballs are small centimeters one and a half - two in diameter balls of minced meat, which are cooked in broth. Basically, meatballs are made from various minced meat - beef, pork, chicken and so on, but sometimes they are made from fish. In the mince is also a variety of additives, this is the onions (chopped or twisted in a meat grinder) and carrots and rice, salt pepper and other seasonings are added to mince to taste. From the ready-made stuffed meat rolls balls-meatballs. Try to make them small and identical.
Actually the recipe for cooking soup with meatballs:
In order to prepare this simple but tasty soup you will need: about half a kilogram of ground beef, three to five potatoes (look at the size of your pan), one head of onions, eighty to one hundred grams of carrots, one sweet Bulgarian pepper, some vermicelli (best of all "spiderweb"), salt and ground pepper.
As has already been said, prepare minced meat from any meat that your soul desires, and take it. Minced salt and pepper to taste. To give the stuffing a great softness, you can add a slice of white bread to it, after cutting off the crust from it and soaking it in milk. Eggs in your stuffing do nothing, otherwise the mincemeat will become hard, and the broth will grow cloudy.
Preparing the vegetables: the potatoes are cleaned and cut into small cubes, the onion is finely chopped on a board, and the carrot is three on a large grater. Pepper (if you decided to add it to the soup), too, cut into small pieces. Onions, carrots and peppers are fried in vegetable oil, it is better to use oil without a smell. Pepper should become soft, carrots a little brighten and also become soft, onion slightly brown. Fry them easier in one pan and all together, when roasting to them you can add ground pepper (from the calculation that you will not add it to the soup), so it will be fragrant.
Preparation is over. Sliced potatoes in a boiling water in a pan for five minutes, After this time, add the rolled meatballs to it and close to the end of cooking the soup, add the roast to the saucepan.
The soup is cooked for fifteen minutes. While it is being cooked, add a handful of small vermicelli-spideries to it. And do not forget to salt it. Taste.
In addition to vermicelli in this soup is any filling, whether it's buckwheat, rice, it still turns out very tasty. One should not forget about such an important nuance - rice and buckwheat fall asleep immediately after you put the meatballs in the pan, and vermicelli in five minutes! Do not mistake! Otherwise, the vermicelli will boil, and the cereals will be undercooked on the contrary.
Before you remove the soup with meatballs from the fire, add a couple of them - three of the laurel leaves. Personally, I also add a pinch of "hops-suneli" seasonings. Another little secret: after the soup is cooked and you have already turned off the fire, cover the pan with a towel and let it stand for five to seven minutes so that it infuses and the smell of spices becomes harmonious.
To the table soup with meatballs is served with crumbled herbs. It can be green onions, garlic peppers, dill, parsley, celery - which you like best. Green this soup is not to spoil! Also in a bowl of soup, you can add a spoonful of sour cream. But mayonnaise is not worth it - it greatly changes the taste. It becomes more abrupt.