Soup with Meatballs and Canned Beans

Prepare all necessary ingredients. Drain the liquid from canned beans. Peel the vegetables.

Pour 1.5 liters of water into a pot and place over medium heat. Season the minced meat with salt and pepper, mix thoroughly. With wet hands, form small meatballs from the mince.

Cut potatoes into medium cubes.

When the water in the pot boils, add the meatballs and potatoes. Cook for 15 minutes.

Meanwhile, finely dice the onion. Heat vegetable oil in a pan and sauté the onion for about 3 minutes.

Grate the carrot on a coarse grater. Add the grated carrot to the onion in the pan and sauté for another 3 minutes.

Cut tomatoes into medium cubes and add them to the pan with the other ingredients. Simmer over low heat for 5 minutes.

The sautéed vegetables for the soup are ready.

Add beans, sautéed vegetables, bay leaf, peppercorns, and khmeli-suneli to the pot. Season with salt and pepper to taste. Bring the soup to a boil and cook for 5 minutes.

Finely chop parsley and add to the soup. Heat for a couple of minutes and turn off the heat. Let the soup steep for 10 minutes.

Ladle the soup into bowls and serve. Enjoy your meal!