Curee soup with meatballs

We prepare meat broth (I usually take chicken offal) in 2-3 liters of water. Everything is as usual, but with some modifications: we remove the foam, add finely chopped onion and coarsely diced carrot. We salt, pepper, and add spices to taste. Cook for about 15 minutes.

We are boiling half a glass of pearl barley.

At this time, we prepare the meat filling – as usual: mixed filling (beef + chicken or pork), we salt it, pepper it, add spices and finely chopped onion. We drain the partially cooked pearl barley in a colander, rinse it with cold water and add it to the filling. We mix everything well.

From the prepared minced meat, we roll small balls in our hands and place one in the actively boiling broth. We cook until ready.

At this time, we prepare the vegetables: we chop zucchini, leek, bell pepper, and potatoes coarsely.

When the meatballs are cooked, remove them and cover with a lid. You can add a couple of tablespoons of dry white wine. Add the vegetables and cook until done.

When cooked, we take a glass blender (it can blend hot items) and make puree.

Add meatballs and a couple of spoons of fatty cream when serving. Enjoy your meal!