Soup with stuffed dumplings

"Children's menu"
Soups and soups should not be neglected in the diet of children and adults. They nourish, vitaminize and hydrate at the same time. What could be more suitable for a lunch?

• 8 small balls
• 2 green onions
• 2 carrots
• 2 potatoes
• 3 tablespoons oil
• 1 sprig of thyme
• 1 glass of sour cream - or Greek yogurt
• 1 or
• 1 tablespoon white flour
• 400 gr minced veal
• brazilian pepper [is less hot]
• chopped green parsley
• salt

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Soup with stuffed dumplings:

1. Peel a squash, grate it and slice it. The cartons are cleaned and cut into cubes.


2. Lightly fry the vegetables in oil and add 1l of water.


3. The minced meat is mixed with salt, pepper and chopped green parsley.


4. Wash the balls, peel them easily and scoop them out with a teaspoon. The balls are powdered inside with white flour and filled with the meat composition.


5. If there is still a minced meat composition, form small meatballs that you boil along with the goulash.


6. If the shell of the collars is tender, it does not clean at all.


7. Finely chop the core of the gulia and add it to the soup together with the thyme stalk.


8. When it starts to boil, boil the dumplings with the filling up.


9. Boil over low heat so that the filling does not come out of the goulash.


10. Now the potato cubes are boiled.


11. At the end of boiling, add more water to have the desired amount of juice.


12. Mix the cream with a little warm juice and then incorporate it into the soup [this way they will not become lumpy]


13. Taste and salt / season if necessary.


14. Give freshness to the soup with chopped green parsley.

Great appetite, children !!!!

Tips sites

1

Use a wider pot so that the gills do not overlap when boiling.

2

If there is still a minced meat composition, form small meatballs that you boil along with the goulash.

3

Use a fatter cream, even if you put less. You will not spoil the look of the lump soup.

4

Mix the cream with a little warm juice and then incorporate it into the soup [this way they will not become lumpy]