Meatball and Vermicelli Soup

Prepare the ingredients for the meatball soup. Cut the chicken fillet into pieces and mince it, or use pre-made ground chicken.

Season the minced meat with salt and pepper. Mix thoroughly and beat by repeatedly throwing it into the bowl. Form meatballs with wet hands.

Boil water. Add salt. Place the meatballs into the boiling water.

Peel the potatoes and cut them into small cubes (or arbitrary pieces).

Add the potatoes to the meatballs. Cook over medium heat for 10 minutes.

Peel and finely chop the onion.

Peel the carrots and grate them on a coarse grater.

Heat a frying pan, pour in vegetable oil. Add the onion and carrots to the heated oil. Sauté over moderate heat, stirring, for 4-5 minutes, until soft.

Add the sautéed vegetables (zazharka), pepper, and bay leaf to the soup pot. Cook for 5-7 minutes.

Add vermicelli to the soup with meatballs and vegetables. Cook the soup with vermicelli for 3-5 minutes. Finely chop the herbs and add them to the soup. Remove the pot from the heat and let the soup steep for 10 minutes.

Meatball and vermicelli soup is ready. Enjoy your meal!