Classic Meatball and Vermicelli Soup

Classic soup with homemade meatballs is familiar to everyone since childhood. And although busy people increasingly buy frozen meatballs, it's worth returning to these good old recipes at least occasionally. This simple soup is easy to make even for the most inexperienced cook, and it's perfect for both lunch and dinner.

Step-by-step recipe

Step 1:

Grate the onion.

Step 2:

Place 300 g of minced meat in a bowl, add grated onion, salt and pepper to taste.

Step 3:

Mix the cutlet mixture with your hands and form small meatballs.

Step 4:

Cut the potatoes into cubes, place them in a pan of boiling water and cook for 5 minutes.

Step 5:

Add salt, salt and bay leaf, stir.

Step 6:

Finely chop a small onion and carrot into rings.

Step 7:

Pour vegetable oil into a frying pan and fry the onion and carrot for 3-4 minutes.

Step 8:

Place the meatballs and stewed vegetables in the pan with the potatoes and cook for 10 minutes, covered.

Step 9:

Remove the bay leaf, add the vermicelli, salt, pepper and paprika to taste, stir and cook for another 5 minutes under the lid.

Step 10:

Stir, remove from heat and pour into bowls, garnishing with fresh dill.

Cooking tips

You can make 28 small meatballs or a slightly smaller number of larger meatballs – whichever you prefer.

Do not overcook the vegetables, otherwise the soup will taste harsh.