Meatballs

1 serving


The meat is passed through a meat grinder 2-3 times, mixed with raw finely chopped onions, raw eggs, water, black pepper, salt and kneaded well. The balls are moulded, put into an oil-lubricated sauté pan, poured with broth and allowed to sit for 5- 6 minutes at low boiling. Meatballs are stored until vacated in broth. Potato soup can also be prepared with fish meatballs and dumplings (50-75 g per serving).