This delicious, hearty soup and invigorating, suitable for a normal evening meal, and for a friendly dinner. The fragrant broth with lots of vegetables lay tiny meatballs, incredibly delicious with the addition of freshly grated Parmesan cheese and chopped garlic. This soup served with crusty Italian bread and plenty of parmesan.

Ingredients for meatballs

• Ground beef average fat content
• Fresh parsley. This is the only green that perfectly completes the meal.
• Egg
• Garlic. Please note: it is sprouting!
• Freshly grated Parmesan. He makes a delightfully tasty meatballs
• Salt and pepper
• Ground oregano
• Lemon juice

Put all the ingredients for the meatballs in a bowl. Mix well. Those who do not have prejudice against cooking with your bare hands can perform this procedure manually. Remove the bowl in the cold for thirty minutes to smell all the ingredients were mixed. During this time there will be a wonderful transformation.

After half an hour of a mixture of small knurled balls. You should get about twenty-four pieces. Meatballs can be made ahead of time and keep them in the fridge, covered with cling film, as long as you do not prepare their thinking.

Ingredients for the soup

• Tomato paste
• A little salt
• Bow
• Carrots and celery Celery: vegetable with obvious advantages
• Potatoes
• Cabbage
• Also take gauze and "do" bouquet garni "- simply put, a bunch of herbs tied with string. In this bundle you want to add the parsley.
• Black pepper
• Bay leaves
• Cut a square piece of gauze in two layers, in the middle of it lay a bundle of herbs.
• Next, finely chop the onion
• Carrot
• Celery
• Potatoes. Peel the potatoes, do not remove
• And cabbage.

Take a thick pan and place it over medium heat. Add three tablespoons of olive oil Olive oil: useful properties . When the oil is warmed up, throw in a half meatballs.

Gently fry the meatballs until golden brown. No need to roast them until cooked only until light browning. Total cooking time is less than two minutes for each party. Do the same with the second half of meatballs. Ready-made meatballs on a plate.

Then pour the broth into the pan in which there are still delicious and juicy slices of meatballs Meatballs: the secrets of delicate taste . Add a little salt. (It is better to put less salt, because you can always add the missing amount later.) Add the tomato paste and stir it well.

Then lower the broth gauze with a bunch of herbs. Now put the pan on high heat. When the soup comes to a boil, let it boil for thirty minutes on low heat. Smells of herbs will seep into the broth, and it will make the dish special.

Thirty minutes later, put the broth in the onion, carrots, celery and potatoes. Stir the vegetables into the broth and cook for another fifteen minutes. Even without the meatballs soup turns out very, very tasty. Finally, add the cabbage. And meatballs.

In rapid fire, bring the soup to a boil, then remove the heat and simmer for eight to ten minutes, no more than that the meatballs were not dryish. Serve the soup better in beautiful plates, spreading them an equal amount of vegetables and meatballs.

Finally, sprinkle each bowl of grated Parmesan more. This will make the soup even more delicious. And do not forget the crisp bread.

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