|Onions||2 , chopped|
|Oil||1 Teaspoon (For Sautéing)|
|Ground veal/Ground pork / chicken / turkey / beef / a mixture of these||2 Pound|
|Tomatoes||2 , chopped|
|Bread crumbs||1 Cup (16 tbs)|
|Chicken base||1⁄2 Teaspoon|
|Chopped fresh dill||To Taste|
|Veal bone/Beef bones||1 Pound|
|Celery||1 Bunch (100 gm), chopped|
|Carrots||5 , chopped|
|Boiling water||16 Cup (256 tbs)|
|Green bell peppers||2 , chopped|
|Uncooked rice||2 Cup (32 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs) (Or Less)|
|Onion||1 , chopped|
|Tomatoes||4 , chopped|
|Sour cream/Yogurt / milk||1 Cup (16 tbs)|
|Cold water||3 Tablespoon|
|Chopped parsley||1 Tablespoon (For Garnish)|
|Chopped dill||1 Tablespoon (For Garnish)|
To make the meatballs: Saute onions in oil in skillet.
Combine with ground meats and tomatoes; mix for 5 minutes.
Add eggs, bread crumbs, chicken base, dill, salt and pepper; mix well.
Shape into small balls.
To make the soup: Add veal or beef bones, celery, carrots and salt to 16 cups boiling water in large saucepan.
Cook for 30 minutes; remove bones.
Add 2 onions, green peppers, rice and lemon juice.
Cook over medium heat for 10 minutes.
Cook for 20 minutes.
Saute 1 onion with tomatoes in nonstick skillet for 5 minutes.
Add to soup.
Cook until meatballs rise to top of soup; remove from heat.
Mix sour cream, egg yolk and 3 tablespoons water in small bowl.
Stir into soup.
Ladle into soup bowls.
Garnish with chopped parsley and dill.