Small tasty meat balls are called meatballs and can be made from different meats: beef, pork or poultry. The purpose of meatballs can be different. For example, you can cook soup with meatballs - it turns out tasty and satisfying. Also suitable for a children's menu. For meatballs, you can come up with some kind of sauce or gravy - tomato, sour cream or any other. They go well with any side dish, but especially with mashed potatoes and rice.

My list of ingredients for making chicken meatballs today is small, just something: chicken meat, onions, white bread, egg, salt and spices. You can take a fillet, which is the easiest. Chicken goulash is also suitable, but then the meatballs will turn out to be more fatty. You can take a breast or chicken legs and carefully separate the meat from the bones. Potatoes, rice and other cereals are not added to minced meat for chicken meatballs.

Rinse the meat and cut off the excess, peel the onion and cut into several pieces.

Use a meat grinder or food processor to mince meat. Place the meat and onion in a bowl and twist on medium speed for 2 minutes. Then add chicken egg, salt and spices.

Soak a couple of slices of white bread in milk or water, after cutting off the crusts. You can also use crackers. Then lightly squeeze the bread crumb and send it to the rest of the ingredients. Grind on medium speed for a couple more minutes.

For convenience, moisten your hands with water and form small balls of minced meat, about 3 cm in diameter. Put the water to boil, salt it.

Gently drop the minced chicken meatballs one by one into the boiling water. Boil them for 7-10 minutes, then collect with a slotted spoon. You can also put chicken meatballs in a saucepan, pour in tomato or sour cream sauce and simmer for 20 minutes.

Enjoy your meal!

You can make meatballs from minced meat or fish. These balls are especially delicious when two or three types of meat are mixed and seasoned with finely chopped onion, garlic, salt, pepper, herbs. Most recipes contain eggs and breadcrumbs.

You can also add vegetables and cereals to meatballs to give the dish a bright taste.

1. Meatballs

Ingredients

• 300 g of minced pork or 150 g of minced pork and beef;
• ½ medium onion;
• 1 bunch of greens;
• 1 chicken egg;
• salt, pepper - to taste;
• 1 tablespoon of powdered milk or cream.

Cooking

Peel the onion and finely chop it.

Put the minced meat in a bowl and add the onion to it.

Cut the greens and add to the minced meat.

Crack the chicken egg into the minced meat. Salt, pepper.

Stir the resulting mass well so that the minced meat is uniform and tender.

To make the meatballs even more tender and give them a creamy taste, add 1 tablespoon of powdered milk or cream to the minced meat.

You can replace the powder with a combination of butter and soaked white bread. Soak 150 g of bread crumb in 100 ml of water or milk for 10 minutes. Drain excess liquid and add the bun to the minced meat. Then send 30 g of butter.

With wet hands, shape the minced meat into meatballs. Choose the size at your discretion, but remember that a meat ball with a diameter of 2–3 cm is optimal.

2. Fish meatballs

Ingredients

• 300 g boneless white fish fillet;
• 1 egg;
• 2 tablespoons of flour;
• salt, pepper - to taste;
• 50 g butter;
• small bunch of green onions

Cooking

Pat the fish fillet with a paper towel to remove excess moisture, chop with a meat grinder or blender. Add the egg, flour, salt and pepper to the mixture. Thoroughly mix the mass until smooth. Grate the butter, finely chop the green onion. Add the ingredients to the minced meat and mix everything again. Form meatballs from the minced meat.

3. Chicken meatballs

Ingredients

• 250 g chicken fillet;
• 1 onion;
• a small bunch of cilantro;
• 100 g of white bread;
• 75 ml of water or milk;
• 1 chicken egg;
• ½ teaspoon salt;
• pepper - to taste.

Cooking

Rinse the chicken fillet, remove the veins, excess fat and cut into small pieces. Peel the onion and cut into several pieces. Place the ingredients in a blender or food processor and process on medium speed for 2-3 minutes.

Wash cilantro or other greens, finely chop. Soak the bread crumb in water or milk for 5-7 minutes, then squeeze to remove excess moisture. Add the egg, softened bread, cilantro, salt, pepper to the minced meat. Grind on medium speed for 3-4 minutes.

Wet your hands with water and make meat balls no larger than 4 cm in diameter.

4. Meatballs with vegetables

Ingredients

• 250 g of meat;
• 150 g cauliflower;
• 1 egg;
• 20 g of ginger;
• 1 tablespoon soy sauce;
• 2 tablespoons of breadcrumbs;
• salt - to taste.

Cooking

Scroll meat (ideally chicken) in a meat grinder or blender. Rinse the cauliflower, separate the inflorescences, put in boiling water for 5-7 minutes. After that, cool the cabbage a little, chop it in a blender and put it in minced meat. Add egg, grated ginger, soy sauce and breadcrumbs. Mix well and make small balls.

5. IKEA Meatballs

Ingredients

• 1 medium potato;
• 1 onion;
• 40 g breadcrumbs;
• 250 g minced pork;
• 250 g ground beef;
• 1 egg;
• 50 ml of milk;
• salt, pepper - to taste.

Cooking

Boil potatoes, cool, peel and mash with a fork. Chop the onion and fry with a spoonful of olive oil until translucent. Add breadcrumbs, fried onions, both types of minced meat, egg and milk to the mashed potatoes. Salt, pepper and mix well with your hands. To obtain a more homogeneous mass, beat the minced meat several times. Then form into balls.

What to cook with meatballs

Meatballs are used both as an ingredient and as an independent dish. They are boiled, fried, stewed, baked.

1. How to cook meatball soup

Ingredients

• ½ bell pepper;
• 1 carrot;
• 2-3 potatoes;
• ½ medium onion;
• 2 ½ liters of water;
• meatballs from 300 g of minced meat;
• salt, pepper - to taste;
• greens, sour cream - for serving.

Cooking

Wash vegetables. Remove seeds from bell pepper and cut into small cubes. Also chop the carrots.

Peel potatoes and cut into slices. Chop the onion.

Put a pot of water on the fire. Once the water boils, lower the heat and add the onion. When bubbles appear again on the surface of the liquid, add carrots and peppers.

Bring the broth to a boil and add the potatoes to the pot.

10-12 minutes after cooking (about as long as the water and potatoes boil), add the meatballs to the soup.

If a white foam from the meat forms on the surface, remove it. If you want a clear broth, boil the meatballs for 2-3 minutes first. Then drain the water and prepare the soup according to the recipe.

Boil soup with meatballs for 10-12 minutes. Then salt and pepper the soup. Then remove the pot from the heat, cover with a lid and leave for 10 minutes to let the soup steep. Serve the soup hot with herbs, sour cream and black bread.

This soup is good as a base. You can make various variations of it by adding vermicelli, pearl barley, rice.

2. How to bake meatballs

taste.com.au

Grease a baking sheet with vegetable oil. Lay out the meatballs and send them to an oven heated to 180 ° C. Chicken and fish balls will bake in 20–25 minutes, meat balls in 30–35.

3. How to stew meatballs in tomato sauce

ivona.bigmir.net

Ingredients

• 2 tablespoons of vegetable oil;
• 2 tablespoons of butter;
• 2-3 cloves of garlic;
• 1 medium onion;
• 5-6 medium tomatoes;
• 1 glass of water;
• 1 ½ tablespoons of sugar;
• salt, pepper - to taste;
• ½ teaspoon turmeric;
• meatballs from 700 g of minced meat.

Cooking

Heat vegetable oil over medium heat, add butter and fry garlic. After a couple of minutes, remove the garlic, throw the chopped onion into the pan and sauté over medium heat for 5 minutes. Chop the tomatoes, put them in a blender and puree. Add tomatoes, water, sugar, salt, pepper and turmeric to the onion. Stir and leave to boil for 10-15 minutes.

Put the meatballs in the tomato sauce so that the tops peek out. Carefully flip the balls over and pour the sauce over them. After boiling, simmer chicken meatballs for 15 minutes, and fish or meat meatballs for 20-25 minutes under the lid. Serve hot with tomato sauce.

4. How to fry meatballs

seriouseats.com

It is according to this recipe that the famous Swedish IKEA meatballs are prepared.

Ingredients

For frying:

• meatballs from 500 g of minced meat;
• wheat flour;
• 1 tablespoon of olive oil;
• 2 tablespoons of butter.

For the berry sauce:

• 50 ml of water;
• 30 g of sugar;
• a pinch of cinnamon;
• dried ginger;
• 100 g lingonberries or cranberries.

For cream sauce:

• 200 ml of meat broth;
• 100 ml of milk;
• 1 tablespoon flour;
• 2 tablespoons of cornstarch;
• 2 tablespoons of soy sauce;
• salt, black ground pepper - to taste.

Cooking

Dip the meatballs in flour. Pour olive oil into the pan and add butter. In this mixture, fry the meatballs until tender for 10-12 minutes, remembering to turn over. Remove the finished meatballs from the heat and let it brew under the lid. At this time, prepare the sauce.

Start with berries. Pour water into a saucepan, add sugar, cinnamon and ginger. Bring to a boil. Add berries and mix well. Cover the sauce with a lid and cook for 10 minutes, stirring occasionally.

Heat the beef broth in a second saucepan, add the milk and bring to a boil. Dilute starch and flour with a tablespoon of water and add to the sauce. Pour in soy sauce, salt and pepper. Cook until thickened over low heat.

These meatballs are best served with boiled potatoes, pouring with creamy sauce. Put the berry sauce separately.

We don't know who invented meatballs, but this man was definitely an inventive and economical gourmet. Probably, the idea to grind harsh meat came to the woman's mind, because housewives do not like it when food disappears. After cutting meat, there are always pieces and trimmings of an incomprehensible shape, which are a pity to throw away. After grinding, the origin of the source material is not read, and minced meat dishes are always softer and juicier than a whole piece.

The first meatball was apparently born in Italy - frittadella means "fried in a pan." The cooking method is unusual, but the Italians also allowed themselves great liberties, preparing meatballs with candied lemon. Even earlier, in ancient Rome, the best prototypes of future restaurants treated visitors to balls of peacock meat. There is no one to ask about the taste of peacocks, but it is unlikely that beautiful birds were very different from turkeys.

The first official mention of a meat ball recipe belongs to the Italian Pellegrino Arusi, who lived in the 19th century. The caustic Pellegrino wrote: “Don't expect me to tell you how to make meatballs. Even the last donkey knows how to cook them, and only a donkey dares to claim that the recipe belongs to him. Meatballs are made from leftover meat. This is clear evidence that meatballs in the nineteenth century were familiar to everyone.

chicken meatball recipe

• Number of servings - 8-10
• Cooking time - 20-30 minutes

Soup with meatballs is loved and eaten by everyone except vegetarians and raw foodists. We decided that chicken fillet meatballs are a dietary product suitable for children and adults who are on a diet and do not count calories, athletes and nursing mothers.

You can cook meatballs ahead of time. Freeze them and use them in soups.

We will need:

We opted for chicken breast, although the red meat meatballs are more flavorful. You can remove the flesh from the chicken legs along with the skin.

Cooking

1. Wash the chicken breast and cut into pieces.
2. We clean the onion and cut it into several parts.
3. My parsley.
4. Grind meat, onion and parsley in a meat grinder.
5. We break the egg into minced meat.
6. Add soft butter in small pieces.
7. Mix well, preferably by hand.
8. At the end, add salt and pepper.
9. We beat the mince. We sculpt a meat bun and throw it into a bowl several times.
10. Wet hands in cold water.
11. We collect minced meat with a teaspoon and with wet palms we roll balls the size of a walnut.
12. Lay the finished meatballs on a cutting board so that they do not touch.

Meatballs are cooked for 7-10 minutes.

Minced meat secrets

• The breast meat will be dry. To make it "come to life", put soft butter in the already ground meat.
• Meatballs will be airy and tender if you put in them a little beaten egg whites without yolks.
• In order for the minced meat to become elastic and the meatballs to retain their shape, the mass must be beaten off. First, mix the minced meat well, and then take it in your palms and throw it into the basin or on the table with some effort, but without anger, so that you do not have to scratch the meat from the walls. The procedure must be done several times, then the excess air will leave the mass, and the minced meat will be pliable.
• All ingredients intended to improve the consistency (egg, flour, butter) are added at the beginning of kneading, and the ingredients for taste (salt, pepper) are added at the end.
• Onions are added to minced meat not only for taste, but also for juiciness. You can fry finely chopped onion or grind raw onion along with the meat.

Chicken fillet meatballs have a pleasant taste, saturate the body well and are easily digested. Such food is useful even for small children. You can cook meatballs in different ways, but in any case, the result will please.

Choice of Ingredients

To prepare a dish with meatballs, you need minced meat. You can cook it yourself from a whole chicken or fillet, or you can buy ready-made. In many ways, the latter option is simpler, but there are a lot of risks of purchasing low-quality goods.

Ideally, there should be nothing but twisted meat from breasts or chicken thighs in a store-bought product. But on the shelves there is minced meat with the addition of salt and spices. It is possible that these additives mask stale raw materials. In addition, in the finished minced meat there may be remains of bones, skin and other components of the chicken carcass. There may be quite a bit of normal stuffing there.

Too saturated color of the product indicates that dyes have been added to it. This product may well contain preservatives and flavor enhancers. Normal chicken mince has a soft pink hue. There are no traces of fatty inclusions in it. By its structure, minced meat cannot be a mushy mass. The product should resemble what comes out of a conventional meat grinder when preparing meatball base at home.

If the store does not have quality minced chicken, you can try to choose chicken. First you need to evaluate the appearance of the bird prepared for sale. In a normal chicken, the breast has the usual rounded shape without anomalies. If it is suspiciously large, then this is a sign that the chicken was raised on hormones. There are no traces of feathers on a high-quality carcass, it is well cleaned from the inside. There are no blue spots, scratches or other damage on the skin. When pressing on the surface, there should be no indentations from the impact of the fingers.

The meat of a young chicken should be pale pink in color, the skin should be white. An adult bird has a larger supply of fat than a young individual, its skin is thicker, with a yellowish tint. Quality chicken has clean skin. If it sticks, then the bird was fed antibiotics or the carcass is simply stale.

When choosing a product, you should pay attention to its smell. If something confuses, then it is better to refuse the purchase.

When choosing chicken, it is advisable to choose chilled rather than frozen poultry. So it is easier to evaluate its quality, and its meat is more juicy. The carcass should not be suspiciously heavy. This may be a sign that it was specially kept in water to “gain” weight so that the buyer would pay more than it should.

The packaging in which the carcass is placed must be transparent, free of defects and ice residues inside (the latter may mean that the bird was actually frozen). If chicken fillet is purchased in a store, it is necessary that its color be uniform.

The best choice for the base for meatballs is a carcass or fillet of homemade chicken. There is usually no doubt about the quality of such a product.

Oven Recipes

Meatballs can be cooked in a variety of ways. Let's consider some of them.

Diet (or children's)

This recipe requires the following ingredients:

• 300 grams of poultry fillet;
• 100 grams of boiled round rice;
• a couple of tablespoons of flour;
• medium sized carrot;
• 1 egg;
• 1 onion;
• fresh dill;
• a third of a glass of low-fat sour cream;
• tomato juice (natural) - a couple of tablespoons;
• salt.

Rinse the chicken fillet under cold water, remove all films from its surface. Divide the meat into pieces, twist into minced meat. Peel carrots and onions. Cut the vegetables into medium-sized pieces, pass them through the chopper. Combine vegetables with minced meat, add rice and egg, salt. Pour flour into the resulting mass, stir everything, adding chopped dill.

Put the oven on to heat up to 180 degrees. In the meantime, make the sauce: pour the water that has just boiled into a deep bowl, add the juice squeezed from the tomato, sour cream and dried herbs to taste there. Form small balls from minced meat. Put them in an oven dish, pour sauce into it and place in a preheated oven. In about half an hour everything should be ready.

Such, almost steam, meatballs can be eaten by children from 1 year old or from 2 years old.

In creamy sauce

Meatballs in sour cream or cream sauce are delicate in taste.

Have to take:

• 0.5 kg of minced chicken;
• 1 egg;
• 1 onion;
• pepper;
• glass of water;
• a couple of medium-sized potatoes;
• 300 ml cream or sour cream (not very fatty);
• 1 tablespoon soy sauce;
• flour;
• 100 grams of soft butter;
• breadcrumbs for breading.

Peel and finely chop the onion, lightly fry in butter to make it soft. Peel and boil the potatoes, then mash them. Put it in a deep bowl, break an egg there, pour in crushed crackers, put the minced meat and prepared onions. There also add cream (200 grams), salt and pepper. Mix everything until smooth. Make meatballs out of this blank. Roll each in flour (you can use semolina). Then put in a heated frying pan with melted butter in it and fry, achieving the formation of a golden shell.

Now you need to make the sauce: pour water into a small saucepan, boil, then add the remaining cream to it. Mix everything and gradually add flour. Keep on low heat until the sauce starts to thicken.

Transfer the meatballs to a deep dish suitable for the oven. Pour the sauce on top and put the dish in the oven for 20 minutes (oven temperature - about 180 degrees).

Without onion

In order to get 5 servings of the dish, you will need:

• 600 grams of minced chicken;
• 150 grams of cheese (hard);
• 1 egg;
• breadcrumbs for breading;
• seasonings;
• a few garlic cloves;
• onion head;
• a can of canned tomatoes;
• olive oil;
• any vegetable oil for frying;
• flour;
• sugar;
• salt;
• pepper.

Grate the garlic and add to the mince. A third of the available cheese, passed through a grater with small holes, send there the same as seasonings with salt and pepper, as well as breadcrumbs. All this should be stirred until the components are evenly distributed. Divide the resulting mass into equal parts. According to their number, cut cubes of cheese. Make meat balls and place a piece of cheese in each so that it is not visible from the outside. Give the meatballs a round shape. Roll each in flour.

Heat a frying pan with butter on the stove and fry the cheese balls on all sides. Then put them on a baking sheet, greased with oil, and put in the oven at a temperature of 180 degrees.

For the sauce, grate garlic and onion on a grater with large holes (you can simply chop with a knife). Heat olive oil in a frying pan and add chopped vegetables. Fry 5 minutes, stirring. Add seasonings to taste and fry for 1 more minute. Then add the tomatoes with the juice in the jar. Let this mass boil. Simmer, covering the pan with a lid, 10 minutes. Add salt and granulated sugar as you wish. Pour the sauce over the meatballs taken out of the oven and slightly cooled down and serve with a side dish.

In mushroom sauce

Good meatballs in mushroom sauce. To prepare these, you need to use:

• 600 grams of minced meat;
• 1 egg;
• 50 grams of white bread;
• a couple of cloves of garlic;
• a medium-sized bulb;
• dried herbs;
• salt;
• pepper;
• vegetable oil.

To prepare the sauce, you will need the following products:

• 200 grams of mushrooms;
• 1 onion;
• 300 grams of cream;
• a tablespoon of flour;
• pepper;
• salt;
• vegetable oil.

Finely chop the onion, squeeze the garlic through the garlic press and add to the minced meat. Soak the bread in water (milk), break the egg and shake to mix the protein with the yolk. Add bread and eggs to minced meat. Sprinkle with dried herbs, salt and pepper. Mix everything. Make meatballs. Fry on all sides in a pan. Fold the semi-finished products into an oven dish.

To prepare the sauce, chop the onion and fry for 3 minutes to soften the pieces. After that, put chopped mushrooms (for example, champignons) to the onion, fry everything until the available liquid leaves steam. After that, pour flour into the resulting mass and stir. Pour the cream into the pan, remembering to stir. Keep the sauce on low heat until it thickens. Add salt while cooking. You can also supplement the gravy with chopped herbs. Pour the meatballs with the resulting composition and send to the oven preheated to 200 degrees for 20 minutes.

How to cook in a pan?

There are several cooking options.

Classical

The classic recipe for dietary minced chicken meatballs involves boiling them in water. You can bring the meat balls to readiness in a frying pan. To implement such a recipe, you need to have the following products:

• 300 grams of chicken;
• 1 onion;
• some white bread;
• salt.

Meat and onions need to be turned into a single mass of minced meat, add an egg, seasonings and salt to it. Soak the bread crumb in water, press on it so that excess water comes out, and add to the meat mass. Stir. Form meatballs with palms. Throw in boiling water and cook for no more than 10 minutes, after which - remove using a slotted spoon. After that, transfer to a deep frying pan, pour cream-based gravy on top. Simmer the dish covered for 20 minutes.

With tomato, sour cream and mushrooms

Many people will like meatballs in tomato sauce, cooked in a pan. Have to take:

• 0.5 kg of minced chicken;
• bulb;
• carrot;
• 100 grams of round rice;
• 2 tablespoons of tomato paste;
• 200 grams of mushrooms;
• 2 tablespoons of sour cream.

Rinse rice and boil in salted water, not bringing to full readiness. Let cool. Add mince to rice. Do the same with onions. Blind the meat balls, breaded with flour and fry in a pan. In a separate pan, put chopped onions and carrots, mushrooms. Then add sour cream, tomato paste and a little broth. Keep on fire for 10 minutes, stirring. Then combine the resulting sauce in a pan with meatballs and simmer under a lid over low heat for about half an hour.

To cook delicious chicken meatballs, you need to remember the recommendations of experts.

• Be sure to put an egg in the minced meat, otherwise the meat balls will fall apart.
• In minced meat, you can add not bread, but a loaf soaked in milk.
• If your household does not like onions, it makes sense not to chop them, but add them to the minced meat, rubbing them on a fine grater.
• To make meatballs not only tasty, but also beautiful, you need to add carrots or other vegetables that have a rich color to them.
• Meat balls are usually boiled in water for 10 minutes.
• Meatballs can be served with different side dishes. Suitable and pasta, and mashed potatoes, and buckwheat porridge, and stewed vegetables, as well as boiled rice.

For how to cook chicken meatballs, see the following video.

Minced Chicken Meatball Soup is a great way to quickly prepare a delicious and satisfying lunch. The whole process takes no more than an hour, and the result is a light dietary meal, rich in proteins, and capable of providing the human body with energy for the whole day. You can cook it in different ways.

According to most housewives, minced chicken meatball soup is perhaps the most popular of the first courses. It is loved not only by children, but also by many adults. To prepare such a soup, the simplest and most affordable ingredients are required:

Ingredients

• 3 liters of water
• 2 bulbs
• 400 grams minced chicken,
• ground black pepper,
• carrot,
• 100 grams of rice
• 4 potatoes
• salt,
• clove of garlic,
• egg,
• 2 bay leaves, a pinch of ground coriander and a couple of peas of fragrant allspice.

Cooking

1. Add chopped 1 onion with garlic, egg and spices (coriander, ground pepper and salt) to minced chicken. All this must be mixed well, and then beat off properly.
2. From the prepared mass with wet hands, mold meatballs in the form of balls.
3. Cut the remaining vegetables into medium cubes, and you can simply chop the greens finely.
4. Pour the washed rice into a bowl. Fill it with water and put on fire.
5. 6 minutes after boiling, add potatoes, onions, carrots and other spices.
6. After 15 minutes, salt the soup and throw meatballs into it. The fire can be made smaller.
7. In just 10 minutes, the soup with minced chicken meatballs will be ready. At the very end, you can add greens.

After that, the dish should brew a little. To do this, cover the pan with a lid and wait another 10 minutes.

The simplest option

It is not necessary to add any cereals to the soup with minced chicken meatballs. For such a dish, meat and vegetables will be enough. There is one interesting option, where the main components are used:

Ingredients

• 250 grams of fillet or cooked minced chicken,
• 1 carrot
• 2 bulbs
• 2 eggs,
• 10 grams of black pepper,
• 3 heads of garlic
• 100 grams of fresh tomatoes,
• 3 laurel leaves,
• salt and 25 grams of parsley.

Soup is very easy to prepare.

1. First you need to prepare the stuffing. To do this, it should be passed through the meat grinder again, this time with garlic. After that, the mixture must be salted, add the egg and knead thoroughly.
2. Sauté the onion sliced ​​in rings in a frying pan.
3. Form meatballs from minced meat.
4. Boil water in a saucepan and put bay leaf in it.
5. Dip the meatballs into the boiling liquid and cook them at a medium flame.
6. After 20 minutes, add onions with carrots and black pepper.
7. After that, put chopped parsley and tomatoes into the soup.
8. After a quarter of an hour, the fire can be turned off.

In order for the soup to reach readiness, it needs to stand under the lid for 5-8 minutes.

Soup with pasta

How else can you do, having minced chicken, meatball soup? Recipes, photos and useful tips from experienced chefs will help you find the right solution to this problem. Very often this dish is prepared with pasta. So it becomes more satisfying and high-calorie. To work, you will need the following required products:

Ingredients

• 3 potatoes
• carrot,
• clove of garlic,
• 200 grams minced chicken,
• salt,
• bulb,
• half a sweet pepper,
• Bay leaf,
• 2 tablespoons small pasta
• ground pepper
• and 35 grams of sunflower oil.

Cooking

1. Potatoes need to be peeled, washed and carefully cut into cubes.
2. Pour water into a saucepan and put it on fire.
3. During this time, form balls from minced meat.
4. As soon as the water boils, dip the potatoes into it along with the meatballs.
5. While the food is cooking, you can do the rest of the vegetables. First you need to randomly chop the carrots, onions, bell peppers and garlic.
6. Fry the prepared products in a pan, adding a couple of tablespoons of vegetable oil.
7. Add a juicy dressing to the soup as soon as the meatballs and potatoes are almost ready.
8. After 3 minutes, salt the dish, add pasta and a little pepper to it. It is better to fall asleep greens at the very end.

Now it remains only to wait until the pasta is cooked.