Broth with meatballs
4 servings
30 minutes
Meatball broth is a traditional dish of Tajik cuisine that combines the rich flavor of meat broth with tender, juicy meatballs. The origins of this dish date back to ancient times when soups with meatballs were prepared for family gatherings and celebrations. The clear and aromatic broth creates the base, while the meatballs seasoned with salt and pepper fill it with a rich meaty taste. Fresh parsley adds brightness and lightness, making the dish perfect for both everyday dinners and festive occasions. This soup warms wonderfully, is nutritious and easily digestible, making it a popular choice for restoring energy after a long day. Served hot, it offers comfort and enjoyment in every sip.
1
Pass the raw meat pulp through a meat grinder two or three times, add salt, pepper, and 2 tablespoons of cold water. Mix the resulting mass thoroughly, shape into balls (meatballs), and drop them into the boiling meat or chicken broth. Then, remove the meatballs with a slotted spoon and place 8-10 pieces in plates.
- Meat: 200 g
- Salt: to taste
- Ground black pepper: to taste
2
Strain the broth and pour it over the meatballs, then sprinkle with parsley.
- Meat broth: 2.5 l
- Parsley: to taste
