Soup with meatballs and pasta
Description
Hearty and aromatic soup. Soup with meatballs and pasta is best eaten on the first day, unlike, for example, borscht or cabbage soup. Because pasta swells and becomes unappetizing when left sitting in liquid. Meanwhile, the soup starts tasting like flour. If you don't plan to eat the soup right away, I recommend undercooking the pasta, leaving it slightly firm.
Instructions
- 1
Step 1
Take ready-made minced meat. If you have the opportunity to take meat and grind it yourself, then the meatballs will be even tastier. But if not, use two types of minced meat—beef and pork, this is the classic flavor combination. Mix them together, add dried herbs, spices, and salt. To make the meatballs easier to shape, add 1 egg or semolina.
- 2
Step 2
Now we'll prepare the vegetables. Peel the potatoes, cut them into cubes, finely chop the onion, and grate the carrot. We'll add part of the onion to the filling, and part — simply to the soup.
- 3
Step 3
Boil water in a saucepan. Meanwhile, heat a frying pan. Add sunflower oil and sauté onion and carrot until golden brown.
- 4
Step 4
Add onion to the ground meat, mix once again, and shape into meatballs. To prevent them from sticking to your hands, grease your hands with oil. Place the meatballs into boiling water, along with peppercorns and bay leaf. When foam appears, be sure to skim it off.
- 5
Step 5
After removing the foam from the pot, add the potatoes and season with salt and pepper to taste. Ten minutes later, add the pasta and the fried mixture from the skillet.
- 6
Step 6
Turn off the soup after another ten minutes. You can add herbs directly to the pot or serve them separately.