Rich, delicious and thick soup with mushrooms and meatballs for a hearty lunch.
Cooking time 30 minutes
Water 2 l
Minced chicken 200 g
Vermicelli 30 g
Fresh champignons 5-6 pcs
Onion 1 pc
Carrot 1 pc
Egg 1 pc
Flour 1 tbsp. l.
Vegetable oil 2 tbsp. l.
Dill to taste 1 bunch
Cut onion and carrots into small cubes.
Pour vegetable oil into the bottom of the pan and fry the vegetables.
Add egg, flour, 1/4 teaspoon of salt and ground black pepper to the minced meat to taste.
Knead the minced meat well.
Cut the champignons into slices.
Fry with vegetables for 1-2 minutes.
Add water to a saucepan and place over medium heat.
Form small meatballs from minced meat with a teaspoon.
Dip the meatballs into the soup and immediately add the vermicelli.
When the meatballs come up, add salt to the soup to taste.
Add finely chopped dill.
Soup with mushrooms and meatballs is ready. Pour into plates and serve.