Mutton soup with meatballs

1 . Stage

I indicated the cooking time without cooking the broth, as I cooked the broth the day before from the bones, from which I cut the meat. The night before, I soaked the chickpeas, and in the morning I boiled them until half-ready.

2 . Stage

Grind the meat, salt, pepper, add the egg and knead well with your hands. Make meatballs the size of walnuts from the minced meat.

3 . Stage

Bring broth or water to a boil, put meatballs, 1 whole onion, without peeling it.

4 . Stage

Cut off the stalks from the greens, tie them together with the celery and add them to the broth. Remove the foam and cook for 10 minutes on the lowest heat.

5 . Stage

Cut the onion and carrots into half rings, dice the potatoes. Add to the pot along with the bayroot.

6 . Stage

Grate the tomato on a coarse grater - there is no need to peel it, the skins will remain in your hands. Add it to the soup.

7 . Stage

Add washed bulgur, chickpeas, cumin, barberry. And cook for another 15 minutes until the groats are ready.

8 . Stage

When the grits are ready, remove the roots, onion, add chopped herbs and garlic, bring to a boil and turn off the heat. Let the soup stand under a lid for 15-20 minutes.