I want to clarify, if You don't have broth on hand, the soup can be cooked by adding at the end the finished meatballs and the cooking process will take 40 minutes, I cooked the broth, separated from the breast bones in yesterday's recipe http://www.povarenok .ru/recipes/show/666 38/, there's also a recipe for meatballs. Add 30 minutes to cook a light broth. Onions and carrots grind and pripuskaet a few minutes in a pan with heated oil, then add 1-2 tbsp of broth and keep on medium heat for another 3-5 minutes

Dry peas, rinsed till clear water and the sliced potatoes are put into water (I have 2 liters) or broth, which were boiled for 10 minutes. Peas I quickly razvarivaetsya, after about 30 minutes, he and the potatoes were fully cooked. Remove bone from broth, separate the meat and the broth, add the prepared sauté and blend the contents of the pan to puree sostanza.

Green peas I pre-washed and dried, it is put in a pan with extra vegetables. Cook for 10 minutes, stirring occasionally, over medium heat.

Now it was the turn of meatballs, put them in the soup, increase the heat under the pan, allow to boil, on medium heat under the lid cook for another 20 minutes. Do not forget to stir, I usually puree cook on the divider of fire.

Now add in almost finished dish with salt, pepper, Bay leaf (optional) and turmeric, stir and leave to connect the tastes for a couple of minutes, cover with a lid and turn off the heat.