Rice soup with meatballs

Description

A rich soup of lamb.

Ingredients

Cooking

Mutton flesh separated from the bones. Bones pour 3 liters of water, bring to boil, remove the foam and cook 1 hour. Strain the broth.

Rice pour boiling water and boil in salted water for 10 minutes.

Onions finely chop, carrots to RUB on a large grater. Onion and carrot fry in vegetable oil until soft.

Mutton flesh scroll in a meat grinder. In forcemeat add the egg, half rice and half an onion-carrot mixture. Salt, pepper, all mix well.

From the resulting meat to form meatballs the size of a walnut.

Put meatballs in the broth and cook for 15 minutes. Season with salt, add the remaining rice and steamed vegetables. Cook for another 10 minutes.

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