This is how grandma used to make soup balls


minced beef – 400 g

salt – black pepper to taste – 1 tbsp.

red pepper – 1 spoon.

Salt – 1 tablespoon.


onion – 1 small old head

carrots – 2 pcs.

rice – 1/4 tsp.

salt to taste

black pepper – to taste

Salt – 1 tablespoon.

parsley – 1 bunch

green peppers – 1/2 piece.

oil – 20 ml


egg yolks – 3 pcs.

yogurt – 1 container

Method of preparation:

Place the minced meat in a bowl and add the spices. Knead well and make small balls from it. I got about 50 balls. Put it on a plate or tray, wrap it in cling film and put it in the fridge.

Peel the onions and carrots, grate the carrots and finely chop the onion. Clean the green pepper from the seeds and cut it into small cubes. Heat the oil in a deep pot and fry the vegetables in it until they are completely soft. Then pour 1 tbsp. water and leave under a lid to roast. Then add more water to half the pot and let it boil.

When it boils, add the beef balls. The soup is flavored with spices and left to cook under a lid on low heat. Ten minutes before removing the soup from the heat, add the rice and cook until cooked. Finely chop the parsley and add to the soup. When the soup balls are ready, let them cool a bit before building them.

During this time, prepare the construction by separating the egg whites from the yolks. Beat the yolks with a little salt and add the yogurt. After the soup has cooled, take it from the broth and, stirring constantly, strain the egg yolks and the milk. Then gradually add the finished construction to the soup, stirring constantly to cross. The soup is ready. Serve with sprigs of parsley.

On cold days, soup balls with ground beef are the perfect warm and filling soup. Enjoy!


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