You will need
    • 300 g mincemeat (pork and beef);
    • 1 tbsp of semolina;
    • salt;
    • 3 potatoes;
    • 2 heads of onions;
    • 1 carrot;
    • bell pepper;
    • ground pepper;
    • Bay leaf;
    • vegetable oil;
    • greens.
Thoroughly rinse under running cold water intended for minced meatand meat. Clean it from tendons, cut into small pieces and mince. Add salt, mix thoroughly and spin two or three times.
Ready mincemeat stir and shake. To do this throw with all the power on the Board or in a metal bowl piece of beef. Lift it up and throw again. Continue the procedure until, until the stuffing will not get uniformity and become smooth. Dishes made from carefully embossed stuffingand is distinguished by a particularly delicate taste. In addition, they never fall apart.
Put in the minced semolina (if desired, it can be replaced with a slice soaked in milk bread). Peel and grate on a small grater small onion and add to mince. Give everything a good stir.
Peel, wash and dice the potatoes. Second the onion, clean, shred finely, carrot RUB on a coarse grater. Sweet pepper wash, cut squares or strips.
Put on fire a pot of water, bring to a boil, put the prepared vegetables and cook on low heat for seven to ten minutes.
Make the stuffingand meatballs the size of a hazelnut (you can generate a little more balls, about walnut, if you're well vamesii and knocked the meat, the meatballs will not fall apart). Lower them into the boiling soup, salt and pepper it. Cook at a slight boil for twenty to thirty minutes.
The meatball soup you can add pasta, rice, buckwheat. Vermicelli is laid about five minutes until cooked soup. And rice or buckwheat – along with the meatballs.
In three minutes before the end of cooking, put in the soup Bay leaf. Greens wash, dry and finely chop. Before serving, place in a dish with greens, sour cream served separately.