600 g of meat
2 onions
1 carrot
a piece of parsley root
400 g of potatoes
1 egg
half a roll
salt, pepper
1 tbsp of chopped herbs
1 tbsp of oil

1. Take 250 g of meat, boil the rest. When the stock boils, remove the froth. Put into a pot chopped carrots and 1 chopped onion, add oil, stew until ready, then put into the stock.
2. Mince the meat that was left with half a roll and an oinion (with a mincer). Add salt, pepper, some chopped herbs, mix thoroughly, beat on a wet chopboard. Form small meat balls.
3. Peel the potatoes, cut into thin long pieces (like noodles), put into the ready stock, simmer for 5 or 7 minutes, then put into the soup meat balls. Boil until the meatballs are ready. Turn off the heat and put the rest of the chopped herbs into the soup.