Soup with meatballs and egg
Description
The soup is simple and quick to prepare. The soup with meatballs and egg is almost no different from regular soup—it's made following the same principle, except the broth is prepared using meatballs, and egg is added at the end. It's worth noting that you can finely chop the egg, which will make its flavor more pronounced in the finished dish. I personally prefer to add half an egg to each bowl. I suggest the following version.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. I make the minced meat myself using fatty pork. You need to add salt, pepper, butter, and finely chopped onion to it.
- 2
Step 2
Form meatballs approximately 2-3 cm in diameter from the prepared minced meat.
- 3
Step 3
Place the balls into boiling water (I used a 3-liter pot) and cook for 10-12 minutes.
- 4
Step 4
Remove the meatballs and set them aside to wait for their turn. We'll cook the soup in the resulting broth.
- 5
Step 5
Cut the peeled potatoes into small pieces and add them to the broth.
- 6
Step 6
Cut the onion into small cubes and grate the carrot on a fine grater.
- 7
Step 7
Sauté the onion and carrots, then add them to the soup.
- 8
Step 8
When the potatoes become soft, add the fine vermicelli and put the meatballs into the soup. Season with salt and pepper to taste. Cook until done.
- 9
Step 9
The soup is ready. Place half a hard-boiled egg in each bowl. Serve with rye croutons, light sandwiches with garlic sauce, or caviar.