Potato Soup with Meatballs

Cooking method

1. Step 1:

   

   Get the listed ingredients ready. For the ground meat, mine is homemade turkey/pork, but you can use any kind you like. My ground meat already has onion and garlic in it; if you use store-bought ground meat, add finely chopped onion and garlic to it. Medium-sized vegetables. You'll also need 1.5–2 liters of water or broth (you can add more liquid if you don't like your soups too thick). Get out a pot for the soup and a skillet for frying the vegetables.

2. Step 2:

   

   Fill the pot with water and set it on high heat. Wash and peel the potatoes. Cut the clean potatoes into cubes. When the water in the pot boils, add the chopped potatoes. Cook the potatoes until the water comes back to a boil, keeping the heat high. Skim off any foam that appears.

3. Step 3:

   

   Peel and wash the onion and carrot. Finely chop the onion and grate the carrot on the medium side of a grater, or cut it up too. Heat the skillet with oil over medium heat and fry the vegetables for a few minutes. As soon as the water in the pot with the potatoes boils, add the sautéed vegetables to the pot. Reduce the heat to medium and, once it comes back to a boil, cook the soup, covered, for 10–15 minutes.

4. Step 4:

   

   With wet hands, roll small meatballs from the ground meat. After the cooking time above, add the prepared meatballs to the soup. Add salt and ground black pepper to taste and cook the soup until the meatballs float all the way up to the surface.

5. Step 5:

   

   Rinse the fresh dill in cold running water and shake it off (or spin it in a salad spinner). Finely chop the dill. Take the finished soup off the heat. Add the chopped fresh dill to the soup and stir. Let the soup rest for 10–15 minutes before serving.

6. Step 6:

   

   Serve the finished soup hot or warm. Put meatballs, potatoes, and broth in each bowl. If you like, you can add fresh chopped herbs to each bowl. Don't forget to offer fresh bread.