Stuffed bell pepper

Separate the meat of the hind leg or shoulder from the bones.

Boil broth from bones and strain it. Pass the meat through a meat grinder twice.

Add cooked wheat groats, raw eggs, salt, and pepper to the minced meat and beat for 10 minutes until a homogeneous mass is obtained.

Divide the mass into balls the size of a chicken egg.

Prepare the filling separately. Sort, wash, and partially cook the rice.

Mix rice, finely chopped and fried onion, finely chopped parsley, salt, and pepper well.

Make a dent in the prepared balls, place the filling inside, and restore their original shape.

In the strained broth, add peeled, washed, and coarsely chopped potatoes, finely chopped fried onions, and tomato puree. Bring the broth to a boil, then add meatballs to the soup and cook until they float to the surface.

Serve the soup sprinkled with finely chopped parsley.