Meatball Soup

Meatball Soup

The kids love this soup.

Oxana Putan
Serves 6
1 lb ground beef
1 lb potatoes
1 egg
1 carrot
1 onion
4 tbs vegetable oil
1.5 tsp salt
2-3 dill sprigs
2 bay leaves
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Place the beef into a medium bowl. Break the egg into the bowl and add half a teaspoon of the salt. 

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Pour in 4-5 tablespoons of cold water.  

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Stir with a fork till all ingredients are well-combined.

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Pour 2.5 quarts of water into a pot and place on the stove.

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Finely chop the dill sprigs and set aside. 

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Coarsely grate the carrots. Finely chop the onions.  

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Transfer the onions and carrots into a skillet and add 4 tablespoons of the vegetable oil.

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Sautee the vegetables for 10 minutes, stirring periodically.  

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The carrots should release their color into the oil, and the onions should become soft and translucent.

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When the water in the pot boils, start shaping the meatballs. To do that, take some of the beef mixture into your hand.

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Put your thumb and index finger together to form a ring, squeeze some meat mixture through it and take the resulting round meatballs with your other hand.  
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Place them into the boiling water one by one.  

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After the last meatball is in the pot, bring to a repeat boil and continue cooking for 3-5 minutes. 

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 After that remove all the meatballs with a slotted spoon into a separate bowl.

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Strain the liquid that was used to cook the meatballs and return it back to the pot. Place the pot back on the stove.

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Put the potatoes into the pot.  

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Add one teaspoon of the salt.

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Bring to a boil and continue cooking for 5-8 minutes.

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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.

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Add the sautéed vegetables to the pot with the potatoes.

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After that add the meatballs.

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Bring the soup to a boil and remove from the stove.

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Add the dill and bay leaves.  

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Cover. Let the soup stay covered for 10-15 minutes.

Serve in individual bowls.

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