Materials
1 medium carrot – finely diced
1 medium potato – finely diced
4 cups of water
500 g ground meat
1 medium onion – grated
1/2 cup rice or fine bulgur
1 bunch dill – finely chopped
1 tbsp. salt
1/2 dessert spoon ground black pepper
2 dessert spoons of cornstarch
Juice of 1 lemon
1 egg
DIRECTIONS
Combine the grated onion, finely chopped dill, rice, salt and pepper with the ground meat. Start forming small meatballs around the size of a walnut.
Boil four cups of water in a pot and bring the carrots and potatoes to the boil.
Add the prepared meatballs to the water and cook until the rice softens.
Whisk the egg with the lemon juice, temper the mixture by gradually adding a ladle of hot water from the pot to the mix to keep it from separating.
To thicken the meatball broth, stir starch diluted with cold water into the pot.
Serve hot, garnished with finely chopped dill.
