Soup balls with vermicelli

Ingredients
200 g minced meat
1 onion
1 carrot
potato 1
2 tbsp rice
1 tbsp breadcrumbs
spice balls of your choice
celery
parsley
salt
1 handful of vermicelli
1 Egg
2 tbsp yogurt
1 tbsp sunflower oil
Soup balls with vermicelli
Photo added on
Photo author
Lirinka
Method
Luke cut in small pieces, carrots and potatoes are grated. Add the parsley, celery, salt and the oil and pour water. Allow to boil and during that time was kneaded minced meat with spice for meatballs, bread crumbs and rice. Formed into small balls and boil after Vada placed carefully. Boil about 15 minutes and add vermicelli. Boiling was continued for 10 minutes. Egg mix with yogurt and thicken the soup.
Containers:
Difficulty
Average
Tested
4 users
Author
zlatina
06 Feb 2009

Comments

I ended up having it off from the heat always (of any soup) add a piece of butter.

Today I made this soup.

Very tasty look, well done!

already started to prepare this supichka, but wanted to ask gastichka okay?

Supichkata becomes very nice if you put more in thick vermicelli, and if you thought thick add water or broth.

It was very tasty! Bravo!

potatoes also thicken (all meals) -if put it shredded;)

I also made it, I had the carrot, but became delicious.

I use nasargan carrot pickles from my grandmother when I have fresh and discovered that both the soup with sour-salty carrot becomes even more delicious.

Yes, soups generally tolerate yogurt. I vitagi eat them with vinegar or lemon juice.