Meatball soup

We wash the vegetables with cold water, removing any impurities and pesticides. We peel the vegetables to ensure we only use the healthy and tasty part. We chop the carrots, bell pepper, celery, and onion into small cubes, making sure the sizes are uniform for even cooking. After chopping the vegetables, we put them in a large pot with 3 liters of water and add a pinch of salt to enhance the flavor. We bring the water to a boil and let the vegetables simmer over medium heat, stirring occasionally.

Meanwhile, we prepare the mixture for the meatballs. In a large bowl, we add the minced meat, a fresh egg, half the amount of dried thyme, finely chopped parsley, salt, and pepper to taste. It is important to mix the ingredients well, using a spatula or even our hands, to achieve a homogeneous mixture. Once we have a consistent mixture, we moisten our hands with water to facilitate the formation of the meatballs. With quick and precise movements, we take some of the mixture and form small balls, which we place on a platter.

After about 10-15 minutes, the vegetables should be half-cooked. We carefully add the formed meatballs and the rinsed rice, stirring gently so as not to destroy their shape. We cover the pot with a lid and let it simmer on low heat, allowing the flavors to blend and develop. It is important to check the consistency of the meatballs and rice from time to time. We season with salt and pepper to taste and add the remaining thyme to enhance the flavor.

We boil the borscht separately, making sure to let it come to a boil a few times to concentrate the flavor. Once the meatballs and rice are cooked, we add the borscht to the pot and let it simmer for a few more minutes so that all the ingredients combine perfectly. We turn off the heat and sprinkle chopped lovage on top, adding a touch of freshness and flavor to our dish. We serve the hot soup alongside a slice of fresh bread to complete this delicious comforting meal.

 Ingredients: 1/2 kg minced meat (pork and beef) 1 onion 1/2 piece of bell pepper 1/2 piece of green bell pepper 1 carrot 200 g canned tomatoes or tomato juice (I had homemade) 1 small celery 3 tablespoons rice 1 egg 1 liter borscht 1 bunch of lovage. 1/2 bunch of parsley dried thyme (half a teaspoon) salt pepper

 Tags:  eggs onion greenness meat carrots rice soups tomatoes borscht pepper life pig