For the beef balls:
600 g Angus ground beef
1 teaspoonful of rice
1 little onion
1 egg
Paprika, salt and pepper


For the soup:
2 carrots
1 parsnip root
1 medium-sized celery root
1 parsley root
1 big red sweet pepper
2 onions
250 g green beans
3 medium-sized potatoes
1 medium-sized marrow
500 ml tomato juice
½ l borsch
salt and pepper to taste


 Preparation mode meatballs soup with Angus beef:
Wash and peel the roots: carrots, parsnip, parsley and celery and dice them. Pour a little oil in the pot and soften only the carrot for 2 minutes, then add the other roots and the onion finely chopped and pour 4 l warm water over them. Let them boil for 30 minutes; after that add the other vegetables which can be softened faster: the green beans cut to 1 cm long, potatoes and zucchini cut into larger cubes.

Meanwhile, prepare the meatballs: soften a finely chopped onion, then add the rice washed in cold water beforehand, mix together over the heat and set aside.

In a bowl put the minced beef and season with salt, pepper, sweet paprika and dried thyme. Add to it the warmed rice with the onion and a beaten egg and mix well.

After all the vegetables are boiled, add the tomato juice and the hot balsamic sauce and bring the pot back to the boiling point.

Then reduce the heat to medium or small and place in the pot the meatballs hand-moulded to a diameter of 2 cm. They will boil in the pot for 15 minutes. At first, they will go to the bottom but rise to the surface when they are ready. Turn off the heat and leave the pot for another 10 minutes covered with the lid.


 Enjoy your meal!

 You can find ground beef in the Frozen Pack. Order it from HERE!