Delicious vermicelli and meatball soup for lunch: a simple recipe

Soup is an ideal lunch option that can be prepared in the fall from seasonal vegetables, meat and fish. You can add garlic, herbs, and spices for a savory flavor!

Chef Kateryna Kudliak shared a recipe on Instagram for a delicious, light soup with noodles and meatballs that everyone will love.

Ingredients:

• water - 2 liters
• potatoes - 3 pcs.
• onion - 1/2 pc.
• carrot - 1 pc.
• small noodles
• salt, pepper - to taste
• bay leaf - 1-2 pcs.
• peppercorns - 1-2 pcs.
• allspice
• dill and onion greens

For the meatballs:

• minced meat - 400 g
• onion - 1/2 pc.

• garlic - 1-2 cloves.
• salt, pepper - to taste

Method of preparation:

1. Pour the oil into the pan, add the diced onion and grated carrots, fry.

2. Add water when it boils, then diced potatoes and cook until the potatoes are tender, about 15-20 minutes.

3. Meatballs: add onion and garlic, salt and pepper to the minced meat, mix well. Use a spoon and your hands to form a meatball and throw it into the soup (the soup should not boil too much). Cook for another 15 minutes.

4. Stir in the noodles and cook for a few more minutes.

5. At the end, add bay leaf, peppercorns, allspice, salt and your favorite spices.

6. Chop the greens and add them to the soup, boil, leave the soup to stand for another 10 minutes and you can eat!