Boil the vegetable broth. Onion and 1 small carrot peeled, cut in half and singe the slices on a dry pan until Golden brown, celery cut into pieces. If there are roots (parsley, celery), you can add them as well. Fold the vegetables into the saucepan, cover with cold water, bring to a boil over medium heat and cook on low heat for 40 minutes. Add spices and cook for another 10 minutes. Drain the vegetables and press to throw. Meatballs. Mix the mince, breadcrumbs, onion (which I rubbed on a small grater, half the eggs, salt and pepper to taste and parsley. Slightly beat the meat and remove in the cold for 20 minutes.

Then roll small meatballs the size of large cherries.

Carrots and celery cleaned and cut into strips, pepper - diamonds, potatoes and zucchini - cubes.

Beat eggs with salt, add the flour and knead quite thick dough, thicker than for pancakes.

Fry the carrots and celeriac in oil until soft.

In the boiling broth to lower the potatoes, bring to a boil, add zazharku, bell pepper, zucchini and salt, again to finish to boiling.

Lower the meatballs in the soup, cook at low boil 5 minutes.

Then a small spoon, dipping it in cold water to separate small pieces of dough about the size of a bean, and put them in a weak boiling soup.

When all the dumplings are omitted, add to the soup Bay leaf and cook for a few minutes.