Armenian meatball soup

Armenian meatball soup


  • 300 gr. beef on the bone
  • 2 tbsp rice
  • 1 onion
  • 1 potato
  • egg
  • 1 tbsp tomato paste
  • 1 tbsp oil
  • 2 Bay leaves
  • 2 tbsp parsley
  • black pepper
  • salt

Method of preparation

  • To wash the meat away from the bones. Bone cover with water and cook for about an hour. Peel the onion, chop and fry. Mix half of the onion with boiled rice and chopped parsley. Salt, add pepper. Meat grind in a meat grinder, add to the minced egg, salt and pepper. Thoroughly mix the stuffing.
  • Put a spoonful of the stuffing on the palm, it is one teaspoon of the filling from the rice to form a ball. Strain the broth and boil, add potatoes, fried onions, Bay leaf and a little crushed black peppercorns. Add to the soup the tomato paste and cook for 10 minutes. Throw the meatballs and cook for another 15 minutes.
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