Wash out the meat and separate the flesh from the bones. Washed and chopped the bones put in a pot and cover with cold water. Add notched onion, peeled and sliced carrots and celery. Put on fire, bring on the boil and cook for 1-2 hours, depending on what kind of meat you use. 10 minutes before end of cooking, add spices (a pinch of black pepper, 2-3 pea sweet pepper and 2 cloves). Then strain the broth.

Pulp mince. Add breadcrumbs, egg, salt, pepper and finely chopped greens, mix well and roll into balls about the size of a walnut. Lay them on a Board and put into the refrigerator.

Pumpkin wash, remove seeds and peel, cut into small cubes.

Leek grind.

In hot, strained broth, add the pumpkin and bring to a boil. Reduce the heat.

In the lightly boiling soup to omit the meatballs, add three sprigs of thyme, bring to a boil and cook on low heat.

When meatballs float, pour in the soup the leeks and cook until tender pumpkin and meatballs. Turn off the heat and let the soup to stand, covered 10 minutes.