How to quickly make summer meatball soup

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On hot summer days, soup with meatballs, unlike other dishes, including fast food, is a light and simple dish. If you have culinary skills, the soup can be prepared in 30-40 minutes, if you follow the principle – one is boiled, the other is cut.

Ingredients:

• potatoes – 3 pcs.;
• carrot – 1 pc.;
• black pepper – 4 peas;
• bay leaf – 1 pc.;
• vermicelli (handful) or spaghetti (a bunch the diameter of a small coin);
• dill – a small bunch;
• salt to taste.

Meatballs:

• one skinless chicken breast;
• onion – 1 pc.;
• ground pepper – to taste.

Step-by-step preparation

There is not much meat, so they run it through a manual meat grinder. While the minced meat is standing, put water with pepper and bay leaf, peel and cut the vegetables: potatoes – into cubes, and carrots are grated on a fine grater and simmered with oil until soft.

Into the boiling water, throw the potato cubes and begin to form meatballs. When the potatoes have boiled for 10 minutes, add bay leaf and carrots to the broth. By the time the potatoes are cooked, the meatballs are ready. They are lowered into the broth.

Then finely chop the dill greens and break the vermicelli. After the meatballs rise to the surface, salt the soup and add the vermicelli.

To prevent the vermicelli from falling apart in the soup, turn off the heat immediately after the vermicelli begins to bend.

After the vermicelli is ready, add the greens and turn off the heat. The soup is usually cooked in a 2.5-liter saucepan.