Spinach-sorrel soup with meatballs
91 60 минут 3 порции
Many regions have already appeared fresh spinach and sorrel - a real storehouse of vitamins. The highlight of this soup give small meatballs of minced pork.
Ingredients for Spinach-sorrel soup with meatballs
- Spinach - 4 PCs
- Sorrel - 2 tbsp
- Potatoes - 1 piece
- Minced meat - 300 g
- Onion - 1 piece
- Figure - 2 tbsp
- Seasoning - 2 depot.
- Bay leaf - 2 PCs
- Allspice - 3 PCs
Step by step instruction of cooking Spinach-sorrel soup with meatballs
This set of products. We have fresh herbs are still very expensive, so I decided to use canned sorrel and frozen spinach.
Ground pork salt, pepper, seasoning herbs de Provence and add 2 tbsp of uncooked rice. From stuffing to form small meatballs.
The water / I had a little soup at 1.5 l/ boil. In boiling water place the meatballs and simmer for 20 minutes. Potatoes cleaned, cut small cubes and add to the soup. 5 minutes prior to readiness to put 2 Bay leaves and 3 peas of fragrant pepper. Fully finished soup add the spinach and sorrel /if using fresh, then it should finely chop/. Let the soup to boil and immediately turn off, so You save the color and more vitamins.
So, I used canned already salty sorrel, salt to the soup was added. You can serve soup with sour cream and boiled eggs to cool. Bon appetit!