|3.||Bulb onions||120 Column|
|4.||Vegetable oil||25 Ml|
|8.||Chickpeas Meatballs||100 Column|
|9.||Carrot Meatballs||150 Column|
|10.||Semolina Meatballs||1 tbsp|
|11.||Flour Meatballs||1.5 tbsp|
|12.||Dill Meatballs||10 Column|
|13.||Parsley (greens) Meatballs||10 Column|
|14.||Quail egg Meatballs||1 PC.|
|15.||Black pepper Meatballs||taste|
1 . Stage
Pre-fill chickpeas with cold water for several hours. Then boil until soft, it boils for about 2 hours, drain the water and cool.
2 . Stage
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.
3 . Stage
Add semolina, egg, flour to the puree, mix. Season to taste and add chopped dill with parsley, mix well.
4 . Stage
From the resulting mass, make small balls.
5 . Stage
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.
6 . Stage
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.
7 . Stage
8 . Stage