Meatballs in Broth

IvanIvan
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Meatballs in Broth
18/08/2014
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Preparation
15 min.
Cooking
65 min.
Тotal
80 min.
Servings
2-3

Ingredients

  • beef - 17.5 oz (500 g)
  • onions - 2 heads
  • spearmint
  • carrots - 1
  • watercress
  • salt
  • turmeric
  • eggs - 1
  • butter - 3 tablespoons
  • tomato paste - 3 tablespoons
  • peas - 1/2 - 3/4 cup, dried
  • rice - 1/2 - 3/4 cup
measures

How to cook

Boil the rice and peas in a pot with a little water for 5-10 minutes. Finely slice 1 onion, the carrot, spearmint and watercress. To the rice, add 1/2 tsp salt and 1/4 to 1/2 tsp turmeric.

Then add the onion mixture and mince and mix well. Add the beaten egg and mix once again. Cut the other onion coarsely and then fry in a pot with a little oil and the butter. Then add about 1/2 tsp turmeric, the tomato paste, 1/2 tsp salt and fill the pot halfway with water.

Bring to a boil. Make large balls out of minced meat and drop them into the pot of boiling water. Simmer for about 30 minutes. Serve in bowls with the broth.

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