Nourishing soup with minced meat balls.

Nourishing soup with minced meat balls.

Ingredients:

500 g of potatoes
300 g of forcemeat (I used beef)
150 g of onions
150 g of carrots
50 - 100 g of small vermicelli
2 tbsps of semolina
2 bay leaves
parsley half-bunch
salt
pepper

Preparation:

Forcemeat to salt, pepper, add semolina, it is good to vent.
To create small dense balls in hands, the size it is slightly less than walnut (at me 25 pieces have turned out).
To clean onions, small to cut.
Carrots to clean, rub on large grater.
Potatoes to clean, cut with cubes.
In pan to pour 2 l of water, to bring to the boil.
To lower potatoes in water.
To add onions.
To add carrots.
To bring to the boil, to salt, pepper, add bay leaf.
To lower quenelles on one in the boiling soup.
To cook 15-25 minutes depending on the size of quenelles.
To add vermicelli, to cook 5 minutes (or how many it is specified on packaging with vermicelli).
To add small cut parsley, to switch off fire.
Quenelles soup is ready.

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