Buckwheat soup with meatballs and celery

Try buckwheat and meatball soup for lunch. It requires ordinary products, and the taste is very rich.

• Recipe author: Irina Sakharova
• After preparation, you will receive 4 servings
• Cooking time: 30 minutes
• Prep time: 15 minutes
• Total recipe preparation time: 45 minutes

Ingredients

• Buckwheat 100 g
• Minced meat 500 g
• Egg 1 piece
• Breadcrumbs 15 g
• Salt to taste
• Spices to taste
• Potato 200
• Carrots 1 piece
• Small onion 1 piece
• Celery 1 stalk
• Water 2 l
• Greens to taste

Cooking method

• Boil buckwheat until half cooked. While it is cooking, combine the minced meat with egg, breadcrumbs, salt and spices.

  How to cook buckwheat correctly: step by step instructions

• Cut the potatoes and carrots into medium pieces, onion and celery into small pieces.

• Pour water into a saucepan, put vegetables, add salt and pepper.

• Boil and simmer over medium heat for 15 minutes.

• While the soup is simmering, mold the meatballs. For each, take a teaspoon of minced meat or a little more.

  Wet your hands in cool water to prevent the minced meat from sticking to them.

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• Add the meatballs to the pot, stir and let the soup simmer for another 10 minutes.

• Add buckwheat and continue to cook for 5-10 minutes.

• Turn off heat, cover and let the soup sit for 10-15 minutes.

• Sprinkle the chopped herbs on the buckwheat soup before serving.

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