Ingredients
For the Meatballs:
1 pound lean ground beef
2 slices bread
1 small onion, finely chopped
2 tablespoons uncooked rice
2 tablespoons water
Salt, to taste
Freshly ground black pepper, to taste
For the Soup:
1 small onion, finely sliced
1 bunch lovage leaves, finely chopped
1 parsley root, peeled
1 parsnip, peeled
4 carrots, peeled
1 pound beef with bones
4 tablespoons tomato paste
Salt, to taste
2 to 3 tablespoons vinegar, or to taste
Sour cream, for optional garnish
Hot pepper, to taste, optional
Directions
1
Steps to Make It
2
In a large saucepan or Dutch oven, bring 6 cups of water to a boil. Add sliced onion, lovage, parsley root, parsnip and carrots. Add beef with bone. Bring back to a boil, skimming off any foam that rises to the surface, reduce heat and simmer partially covered.
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4
Meanwhile, make the meatballs by first soaking the bread in water or milk and then squeezing it dry. Mash the soaked bread in a large bowl. Add the ground meat, finely chopped onion, rice, water and salt and pepper. Wet hands slightly and make small meatballs. Set aside.
5
When the vegetables in the saucepan become tender, return it to a boil and carefully drop in the meatballs. Reduce heat and simmer for 30-40 minutes. When the soup is almost done and the meatballs come to the surface, add the tomato paste and stir well.
6
Add the tomato paste and stir. Add the lovage and season with salt and vinegar. If desired, serve with a dollop of sour cream and a hot pepper on the side.