Soup with Meatballs and Vermicelli

Prepare all ingredients. For the meatballs, use pork mince or another type of mince as you prefer. Choose vermicelli according to your preference.

Peel and rinse the onion. Cut the onion in half. Set one half aside. Mince the other half and add it to the ground meat. Mix thoroughly.

Add the egg yolk, a pinch of salt, and a pinch of black ground pepper.

Mix the mince well. For a denser consistency, it is recommended to beat the mince by lifting it and firmly dropping it into the bowl (repeat 20-25 times). Place the bowl with the mince in the refrigerator for 15-20 minutes.

Peel and rinse the potatoes. Cut them into small pieces. Place them in a pot for cooking.

Pour 2 liters of cold water. To speed up the cooking process, you can use boiling water. Place over high heat and bring to a boil. Then cook over moderate heat for about 5-8 minutes.

Dice the second half of the onion. Peel and rinse the carrot. Grate it on a large grater. Heat vegetable oil in a frying pan and add the onion and carrot. Sauté over low heat for 4-5 minutes, stirring.

Rinse the herbs. Pick off the leaves and chop them finely. Finely chop the herb stems as well and use them for the soup.

Add the chopped herb stems to the vegetables in the frying pan. Stir and cook for another 4-5 minutes over low heat.

Remove the mince from the refrigerator. Form small meatballs, lightly wetting your hands with water if necessary.

Drop the meatballs into the boiling water. Stir. Bring to a boil. Cook over low heat for 8-10 minutes.

Add the sautéed vegetables to the pot. Stir and bring to a boil. Cook over low heat for another 5-8 minutes.

Add the vermicelli. Stir and bring to a boil. Cook for 4-5 minutes.

Add the chopped herbs, salt, and black ground pepper. Stir and bring to a boil one more time. Cook for about 1 minute and turn off the heat. Cover with a lid and let it steep for 10-15 minutes.

The soup with vermicelli and meatball is ready.

Enjoy your meal!