Pea soups are distinguished by their high nutritional value and special taste. Usually the broth for such a soup is made from smoked meats, but it will be no less tasty with lamb meatballs. In addition, this soup will have a pleasant tomato flavor and a bright, rich color.
It is necessary
- For four servings:
- - 600 g of lamb;
- - 300 g of tomatoes;
- - 100 g of rice;
- - 100 g of peas;
- - 2 onions;
- - 1 carrot, 1 egg;
- - a bunch of greens;
- - salt, ground pepper.
Instructions
Step 1
Soak the peas overnight. You can take any, for example, chickpeas.
Step 2
Separate the lamb pulp from the bones. Cook the broth on the bones. Then strain it, bring to a boil, add soaked peas, cook until tender. Season with salt to taste.
Step 3
Boil the rice separately until half cooked.
Step 4
Pass the meat through a meat grinder, add rice, beat in a raw egg. Pepper, salt, stir. Form the minced meat into meatballs.
Step 5
Peel the onions, chop, simmer in a skillet in a small amount of broth, add to the soup, cook for 3 minutes.
Step 6
Peel the carrots, grate them on a large grater, send them to the soup, cook for another 5 minutes.
Step 7
Remove the skin from the tomatoes, dip them into the soup without chopping. Cook for 10 minutes.
Step 8
Sprinkle ready-made pea soup with meatballs and tomatoes with chopped fresh herbs and serve hot.
