The kids love this soup.
1 lb ground beef
1 lb potatoes
4 tbs vegetable oil
1.5 tsp salt
2-3 dill sprigs
2 bay leaves
Place the beef into a medium bowl. Break the egg into the bowl and add half a teaspoon of the salt.
Pour in 4-5 tablespoons of cold water.
Stir with a fork till all ingredients are well-combined.
Pour 2.5 quarts of water into a pot and place on the stove.
Finely chop the dill sprigs and set aside.
Coarsely grate the carrots. Finely chop the onions.
Transfer the onions and carrots into a skillet and add 4 tablespoons of the vegetable oil.
Sautee the vegetables for 10 minutes, stirring periodically.
The carrots should release their color into the oil, and the onions should become soft and translucent.
When the water in the pot boils, start shaping the meatballs. To do that, take some of the beef mixture into your hand.
Place them into the boiling water one by one.
After the last meatball is in the pot, bring to a repeat boil and continue cooking for 3-5 minutes.
After that remove all the meatballs with a slotted spoon into a separate bowl.
Strain the liquid that was used to cook the meatballs and return it back to the pot. Place the pot back on the stove.
Put the potatoes into the pot.
Add one teaspoon of the salt.
Bring to a boil and continue cooking for 5-8 minutes.
You can check the doneness of the potatoes by removing a piece and pressing on it with a dull side of a knife. If the potato cube splits, it’s ready.
Add the sautéed vegetables to the pot with the potatoes.
After that add the meatballs.
Bring the soup to a boil and remove from the stove.
Add the dill and bay leaves.
Cover. Let the soup stay covered for 10-15 minutes.
Serve in individual bowls.