Warm your soul with a bowl of Grandma’s favorite meatball soup. This hearty dish combines tender meatballs with wholesome vegetables in a flavorful broth, creating a comforting meal that’s perfect for any occasion.
Ingredients:
- Potatoes: 500 grams (about 1.1 pounds)
- Salt: to taste
- Parsley: to taste
- Bay leaves: 2 pieces
- Semolina: 2 tablespoons (30 grams)
- Vermicelli: 100 grams (about 3.5 ounces)
- Carrots: 150 grams (about 5.3 ounces)
- Onion: 150 grams (about 5.3 ounces)
- Ground beef: 300 grams (about 10.6 ounces)
- Black pepper: to taste
Instructions:
Season the ground beef with salt and pepper, then add semolina and mix well. Form small dense balls with your hands.
Peel and finely chop the onion. Peel and grate the carrots. Peel and dice the potatoes.
In a pot, pour 2 liters of water and bring to a boil. Add the diced potatoes, chopped onion, and grated carrots. Bring to a boil, season with salt, pepper, and add bay leaves.
Carefully drop the meatballs, one by one, into the boiling soup. Cook for 15-25 minutes, depending on the size of the meatballs.
Add the vermicelli and cook for an additional 5 minutes.
Add finely chopped parsley, then turn off the heat. The soup is ready to serve.
