Суп с Фрикадельками — просто, быстро, вкусно! | Easy Meatball Soup | Tanya Shpilko

Meatball Soup is a very simple, quick, and delicious soup! You can add other ingredients to the broth if you like, such as pasta, rice, bell peppers, etc. I add rice to the meatballs themselves to add volume and tenderness. I always fry them first; this makes them tastier and more appetizing! Friends, if you liked the video and want to say "thank you," you can treat me to a cup of coffee ☕ at buymeacoffee.com/tanyashpilko This will greatly support the channel! Recipe: 3 medium potatoes 1 carrot 1 onion small bunch of dill 300-400 g ground meat (beef or pork and beef) 1 clove of garlic 1 egg 2-3 tbsp rice (pre-cooked or cooked) ½ tsp dried garlic 1 teaspoon dried dill 1 bay leaf salt and pepper 2-2.5 liters of water 1) Place a pot of water on the stove. Wash and peel all vegetables. Cut the potatoes into small pieces and cover with cold water to prevent them from browning while they're cooking. Thinly slice or coarsely grate the carrots. Finely chop half an onion, and either grate the other half for the mince, or finely chop it, or mince it along with the mince. Finely chop the dill. 2) Season the mince with salt and pepper, add the grated onion, a squeezed clove of garlic, one egg, rice (rinse the rice thoroughly with water, then boil it until half-cooked, or simply pour boiling water over it and let it sit for 30-40 minutes), and a little dill. Mix everything well. Using a teaspoon, form small meatballs (wet your hands with water to prevent the meatballs from sticking). Place on a plate (you can also wet the plate with water to prevent the meatballs from sticking). 3) Pour a little vegetable oil into a large frying pan. Add the onion and carrots and lightly fry over medium heat for a couple of minutes to release their flavor and deepen the color. Transfer to a saucepan of boiling salted water. Meanwhile, fry the meatballs in a preheated frying pan over medium heat for 2-3 minutes until golden brown (or add them to the boiling broth after the potatoes). Add the potatoes to the boiling broth, season lightly with pepper and add more salt if needed. Once the broth comes to a boil, carefully add the meatballs, being careful to leave all the fat and any excess frying in the pan. Add garlic powder, dried dill, and bay leaf if desired. Cook over low heat, uncovered, at a constant simmer for 15 minutes. At the very end, add fresh dill, let it simmer for another minute, then turn off the heat, cover, and let it steep for at least 15 minutes. I'm in contact: https://vk.com/tanyashpilko I'm on Instagram:   / tanyashpilko   Advertising and cooperation: [email protected] Recipe 3 medium potatoes (washed, peeled, cut into cubes, keep it in water until needed) 1 medium carrot (peeled and thinly sliced, or shredded) 1 onion (half diced and half grated or finely diced as well) small bunch of dill (chopped) 300-400 g ground beef (or beef and pork together) 1 garlic clove (pressed) 1 egg 2-3 tbsp rice (half cooked, or I poured hot water over it and let sit for 30-40 minutes) ½ tsp garlic powder (optional) 1 tsp dried dill (optional) 1 bay leaf salt, pepper 2-2.5 liters water vegetable or olive oil 1) Bring water to a boil in a large soup pot. Meanwhile prepare all the vegetables (wash, peel, cut ...) 2) Place the ground beef, salt, pepper, grated onion, garlic, egg, half cooked rice and dill into a bowl. Mix well. Using a teaspoon make small meatballs. They will be very soft. (If you put them on a wet plate they won’t stick to it). 3) Heat a large skillet, add some oil and chopped carrot and onion. Saute for 2 minutes on a medium heat until fragrant (you don’t have to cook them through). Transfer to the salted boiling water. Meanwhile cook meatballs on a medium heat for 2-3 minutes just until golden brown outside. They will continue cooking in the soup. Turn off the heat. Add potatoes to the boiling water, salt, pepper to taste. When it starts bubbling gently put meatballs (avoid fat and juices on the skillet). Add some garlic powder, dry dill and a bay leaf. Bring to a boil and cook for 15 minutes on a low heat without a lid. In the end add fresh dill, let simmer for 1 minute, turn off the heat, cover with a lid and allow it to stand for 10-15 minutes.