Transparent soup with meatballs

Transparent soup with meatballs

Ingredients:

Garlic - 3 cloves
Onions - 1 pc.
Carrots - to taste
Olive oil - to taste
Spices - to taste
Minced meat - to taste

Preparation:

1. The most "long-playing" ingredient we have carrots, so we'll start with it. Depending on the size, we cut it into rings with a size of 5-8 mm or first along half-and-half.
2. Finely chop 3 cloves garlic and onion.
3. In olive oil in a saucepan, fry half the onions and garlic until a confident rudeness.
4. As soon as they have waited for the right moment - pour the chicken broth and throw the carrots. If there is no broth, pour in cold water and add some spices and herbs.
5. Let's start the meatballs. The remaining 2 cloves of garlic is squeezed into a bowl. If there is no such gadget - just cut it very finely. Then add the remaining onions, hot pepper and nutmeg. Then add the stuffing, mix everything well.
6. Wet your hands in cold water and form small balls of 1 cm diameter from the resulting stuffing.
7. When the water starts to boil, we reduce the fire and throw the meatballs in different places of the pan - so they will not stick together and quickly grasp. Very quickly they will surface.
8. Sometimes we remove the foam with a spoon from the surface of the soup. Periodically pierce the knife with carrots. As soon as it becomes soft enough, we cover the peas.
9. Cook for another 2 minutes and turn off the fire. Cover with a lid and let the soup stand for 20 minutes. Served with fresh bread, ideally - with coarse pieces of a loaf.