Prepare vegetables for further cooking.

Cut and saute onions and carrots in vegetable oil.

Potatoes cut into cubes. Drop it into boiling water or broth.

Add meatballs and cook until tender 20-25 minutes. PS the meatballs were cooked me in advance and frozen, which is very convenient in order to save time. And they are prepared thus: the ready-made stuffing, combine chicken egg, add salt, finely chopped onion, optional herbs and knead until smooth, wetting your hands with cold water (to avoid sticking of meat) and making the balls, which then drop into the boiling broth or water. Cook meatballs for about 20 - 25 minutes.

Add the browned vegetables and cook on slow fire 5-7 minutes. Add salt, pepper, Bay leaf. The soup is ready. Serve with finely chopped greens. Bon appetit!