|3.||Bulb onions||120 Column|
|4.||Vegetable oil||25 Ml|
|8.||Chickpeas Meatballs||100 Column|
|9.||Carrot Meatballs||150 Column|
|10.||Semolina Meatballs||1 art. l|
|11.||Flour Meatballs||1.5 art. l|
|12.||Dill Meatballs||10 Column|
|13.||Parsley (greens) Meatballs||10 Column|
|14.||Quail egg Meatballs||1 PC.|
|15.||Black pepper Meatballs||taste|
Pre-fill chickpeas with cold water for several hours. Then boil until soft, it boils for about 2 hours, drain the water and cool.
Boil the carrots, peel and cut into large pieces. Put together with the chickpeas in a blender and beat into a smoothie. You can skip through a small meat grinder.
Add semolina, egg, flour to the puree, mix. Season to taste and add chopped dill with parsley, mix well.
From the resulting mass, make small balls.
Peel the potatoes, cut into cubes and boil in 1.5 liters of water until tender. Chop the onion and fry in vegetable oil. Add the onions to the potatoes.
Let the water boil and dip the meatballs into the soup. Cook for 5 minutes, then salt and pepper, add chopped greens at the end and remove from heat.