Broth with Meat Balls

Broth with Meat Balls - Russian Soup Recipe

How to Cook & Prepare Broth with Meat Balls:

1 ½ litres clear broth salt
200 g beef (boned) pepper
2 tblsps cold water minced parsley

Force the meat through the mincer two or three times. Add salt, pepper and cold water and mix thoroughly. Rool into balls about the size of a large hazelnut. Cook in a saucepan in a small amount of broth. Put 8 to 10 meat balls in each plate, pour over broth and sprinkle with minced parsley.

Forcemeat balls may also be made of veal or lamb. If lamb is used, cut away all fat and substitute a little butter.

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