Latvian Meatball And Potato Soup Recipe
Ingredients
| 4 Ige. potatoes, cut in eighths | ||
| Peppercorns | 8 | |
| Bay Leaf | 1 | |
| Salt | 2 1/2 Teaspoon | |
| Water | 8 Cup (16 tbs) | |
| Bread slice | 2 , crumbled | |
| Milk | 1/4 Cup (16 tbs) | |
| Onion | 1 Medium, chopped | |
| Egg | 1 | |
| Pepper | 1/4 Teaspoon | |
| Hamburger | 1 Pound | |
| Flour | 1/2 Cup (16 tbs) | |
Directions
Place the potatoes, peppercorns, bay leaf, 1 teaspoon salt and water in a large kettle and bring to a boil.
Reduce heat and simmer for about 30 minutes or until potatoes are almost done.
Mix the bread, milk, onion, egg, remaining salt, pepper and hamburger and shape into small balls.
Roll in flour, then drop into potato mixture.
Simmer for about 20 minutes or until meatballs are tender.
Reduce heat and simmer for about 30 minutes or until potatoes are almost done.
Mix the bread, milk, onion, egg, remaining salt, pepper and hamburger and shape into small balls.
Roll in flour, then drop into potato mixture.
Simmer for about 20 minutes or until meatballs are tender.
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