Meatballs are known for their bright flavor. They make the soup more appetizing and filling.
However, you can significantly improve a liquid dish not only with the help of meatballs.
There are also other balls that can act as a component of the soup.
We are talking about small balls of dough, which, unlike meatballs, are prepared very quickly and are no less appetizing.
These balls also save the cook from having to add pearl barley or pasta to the soup.
The recipe for an interesting additive was shared by the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova .
How to Make Soup Balls
In a deep container you need to put one raw egg, 100 grams of flour, 70 grams of butter (taken out of the refrigerator in advance) and 100 grams of grated cheese.
The contents of the bowl should be salted and peppered, and then mixed thoroughly.
As a result, the flour base will be ready, which should be left in the refrigerator for half an hour.
Then you need to make numerous balls from the dough, about two centimeters in diameter.
The balls should be added to the saucepan 7-8 minutes before the soup is finished cooking.
Earlier, gourmets were told how to bake a whole mountain of pies in 15 minutes.
Expert: Julia Arkhipova
