EntranceChicken meatballs technological map. Meatball Production Technology: Meat
Semi-finished product preparation technology.
Meatballs
Recipe No. 184
Meatballs - the meat is cut into pieces, passed through a meat grinder, combined with sautéed onions, raw eggs, ground pepper, salt, add water and mix everything well, then cut into portions in the form of balls of 7 - 10 g.
"Potato Soup" meatballs»
1. Boiling the broth.
2. Preparation of browning.
3. Cooking meatballs.
To obtain this broth, processed tubular, pelvic, thoracic, vertebral and sacral bones, beef, pork and mutton are used.
Dietary bones are crushed for a more complete extraction of nutrients. Young beef bones and pork bones are lightly fried in an oven to improve the taste and appearance of the broth.
Prepared bones are placed in a cauldron, poured cold water and bring to a boil on high heat. When the broth boils, the foam is removed from the surface so that during further cooking it does not break up into small flakes and does not worsen the appearance of the broth.
Prepared bones are placed in a cauldron, poured with cold water and brought to a boil with strong heat. When the broth boils, the foam is removed from the surface so that during further cooking it does not break up into small flakes and does not worsen the appearance of the broth. After this, the broth is boiled at a low boil with the lid closed. During cooking, excess fat is periodically removed, as it emulsifies and breaks down to form free fats. fatty acids which imparts a cloudy and greasy taste.
The duration of cooking broth from beef bones is 3.5 - 4 hours, pork and mutton - 2 - 3 hours. Longer cooking worsens the taste and aromatic qualities of the broth. 30 - 40 minutes before the end of cooking, put lightly baked roots and onions, for flavoring - stems spicy vegetables tied in a bundle. Ready broth is filtered.
passerovka
Chopped onions (crumbs) and carrots (medium cubes) are heated in a shallow wide bowl with a small (15-20% of their weight) amount of fat, fried without the formation of a crispy crust. At the same time, part essential oils, dyes and vitamins passes from the product into fat, gives it the color and smell of the product, improves taste qualities dishes, and also contributes to a better preservation of the shape of the product.
The slow release of essential oils by fat ensures that the soup retains the taste and smell of onions and carrots not only until the end of cooking, but also for 1-2 hours after it. During sauteing, the fat turns orange due to the fact that carrot carotene partially dissolves in it. Thus, sautéing gives the dish an exquisite color and aroma, and also allows you to save vitamins A and C in vegetables.
Meatballs
The meat is passed through a meat grinder 2 - 3 times, combined with raw finely chopped onions, raw eggs, water, black pepper, salt and stir well. Formed balls weighing 8-10 g are simmered in the broth until cooked.
Meatballs are stored on a food warmer in broth.
Requirements for the quality of semi-finished products
Potato- tubers are fresh, whole, clean, not sprouted, not fried by diseases and agricultural pests
Carrot- fresh, without mechanical damage and diseases; on the cut orange-red color.
Onion onion - fresh, clean, in a dense dry husk, without the admixture of rotten and frostbitten bulbs, not germinated.
tomato puree– homogeneous mass, dark red color, taste and smell are clean, characteristic of tomoto products.
beef meat– color is red, the consistency is dense, the surface is moist, the smell is characteristic of benign meat.
Cooking technology: "Potato soup with meatballs"
Potatoes are cut into cubes, slices or cubes, carrots and parsley - into cubes or cubes, onions - into slices. Roots and onions are sautéed in a saucepan or in a frying pan. First, melt the fat in a bowl ( butter, margarine or cooking oil) - 10–15% of the mass of products, put in a layer of 3–4 cm and sauté at a temperature of 110–120. °C, stirring occasionally.
Potatoes, browned roots and onions are placed in boiling broth or water, boiled until tender. Spices and salt are added 5-10 minutes before the end of cooking.
You can add browned tomato puree or fresh tomatoes. Before use, tomato puree is diluted with a small amount of broth or water and sautéed with fat for 15–20 minutes. If it is necessary to sauté tomato puree together with vegetables, then at first the vegetables are sautéed until softened, and then diluted tomato puree is added and sautéed together.
Ready meatballs are stewed separately in a small amount of broth or water until tender.
On vacation 5 - 6 meatballs are placed in a heated plate or soup bowl, soup is poured (temperature - 75 ̊С), sprinkled with chopped herbs.
Safety rules for heat treatment
Use serviceable equipment, tools, devices necessary for safe work; use them only for the work for which they are intended;
Wear hand protection when in contact with hot surfaces kitchen utensils(handles of stove-top boilers, baking sheets, etc.).
Do not allow liquid to get on heated burners of electric stoves, fill cookware to no more than 80% of the volume.
Do not exceed the pressure and temperature in heating devices above the limits specified in the operating instructions.
Remove the boiler with hot food from the stove without jerking, being careful, together, using dry towels or mittens. The boiler cover must be removed.
food quality requirements
Appearance - potatoes and vegetables are cut into cubes; meatballs of the same size; on the surface glitters of fat and greens.
Color - the broth is light gray or red (from tomato), the glitter of fat on the surface is yellow or orange.
Taste and smell- characteristic of potato soup, sautéed vegetables, boiled meat.
Consistency- potatoes and vegetables are soft, meatballs are juicy, soft.
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Name of products |
Chemical composition |
energy value. kcal |
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Pasta | ||||||
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Onion | ||||||
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Butter | ||||||
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broth or water | ||||||
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Mince for meatballs: | ||||||
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Beef (cutlet meat) | ||||||
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Onion | ||||||
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ox for stuffing | ||||||
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Semi-finished product weight | ||||||
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Mass of finished meatballs | ||||||
Yield: 250/25. On diets number 2, 9.
Cooking technology. In a boiling broth (water), put potatoes, cut into cubes, cubes. Add carrots stewed with butter, blanched and browned onions. Cook until done. Add salt.
Meatballs are stewed in a small amount of water until tender and stored in the broth, brought to a boil again before leaving.
On vacation, hot meatballs are placed on a plate and soup is poured.
Meatballs. The meat is ground 2-3 times in a meat grinder, finely chopped blanched onions are added. egg, salt, water, the mass is thoroughly mixed, balls weighing 7-9 g are formed.
Serving temperature - 65 "C.
quality requirements. The color of the spangles of fat on the surface is light yellow, meatballs are gray. The broth is transparent, the vegetables should retain the shape of the cut, the texture of the vegetables is soft, the meatballs are loose. Taste and aroma of freshly cooked meat and vegetables.
Technological map No. 39 Name of the dish: Beef steak at home
List of raw materials: beef meat, milk, onion, flour, butter
prudent.
Requirements for the quality of raw materials: food raw materials, food
products and semi-finished products used for the preparation of this
dishes (products), meet the requirements of regulatory documents and
have certificates of conformity and (or) quality certificates.
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Name of products |
The norm of bookmarking products for 1 serving, g | |||||
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beef (cutlet meat) | ||||||
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Milk or water | ||||||
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onion | ||||||
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Semi-finished product weight | ||||||
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Vegetable oil | ||||||
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Exit finished product | ||||||
Cooking technology The prepared meat is passed through a meat grinder 2 times, onions are added the second time. Add milk or water, salt and mix thoroughly. Products of a round flattened shape are formed, breaded in flour, fried on both sides until a golden crust is formed and brought to readiness in an oven.
Requirements for registration, submission and implementation
They release 1 piece per serving with a side dish. The term of implementation - the finished product is no more than 2-3 hours.
Serving temperature - 65 0 С.
MINISTRY OF AGRICULTURE
RUSSIAN FEDERATION
FEDERAL STATE BUDGET EDUCATIONAL INSTITUTION OF HIGHER PROFESSIONAL EDUCATION
"ALTAI STATE AGRARIAN UNIVERSITY"
DEPARTMENT "MECHANIZATION OF PROCESSING
AGRICULTURAL PRODUCTS»
SETTLEMENT AND EXPLANATORY NOTE
to term paper
by discipline
"Processes and apparatuses of food production"
on the topic:
"Technology for the production of semi-finished meat products: meatballs"
Completed by: student 315 of the BTF group
____________________ I.I. Ivanov
Checked by: Candidate of Agricultural Sciences, Associate Professor
____________________
Barnaul, 2013
Content
Introduction………………………………………………………………………..4
1. Process analysis
1.1. Technology for the production of semi-finished meat products ..........................................6
1.2. Assortment and classification of semi-finished products…………............ ....8
1.3. Production technology of minced meat semi-finished products……10
1.4. Production of meatballs………………… …………………….…....12
2. Literature and patent review……………………………………………15
3. Settlement and technological part…………………………………………..17
4. Conclusion…………………………………………………………………..20
References…………………………………………………………….21
Introduction
In the modern world, the need for high-quality industrial food products, including meat, is constantly increasing. There are several reasons for this. One of the main ones is the constant growth of the world population. And this trend will continue in the future. According to the forecasts of experts-demographers, the population of the planet will increase by approximately 1 billion people in the near future. At the same time, in developed countries with their relatively stable population, a relatively low increase in consumption is expected. food products- about 2 ... 2.5%.
The meat industry of Russia produces a wide range of meat products: semi-finished products, sausages, products from various types of meat, canned food, ready-made quick-frozen dishes. The production of meat products is a very profitable business.
The domestic meat industry, increasing the pace of production every day, is expanding the range of meat products, in particular semi-finished products.
Semi-finished products are a group of raw or fully cooked food products. At present, the production of these products is developing very rapidly, the number and range of products is increasing. Currently, more than 500 types of semi-finished meat products are produced according to the all-Russian regulatory documentation. This is due to the problem of "fast food" in the public sphere, with the nutrition of schoolchildren, with the requirements to reduce the duration of cooking at home. ,
Among meat semi-finished products, packaged meat and offal, large-sized semi-finished products, portioned and small-sized semi-finished products, chopped semi-finished products, minced meat, semi-finished products in dough, quick-frozen ready meals are distinguished. Most of the manufacturing processes of semi-finished products and culinary products are mechanized and automated. Particular attention is paid at the enterprises to the quality of products and the sanitary condition of the workshops.
The purpose of the work: consideration of the production process of semi-finished meat products.
Tasks:
- Consider the technology of production of semi-finished meat products;
Conduct a literary and patent review of the design of devices, choose the most optimal of them;
Describe the design of this apparatus;
Carry out calculations.
- Process Analysis
- Technology for the production of semi-finished meat products
Each type of semi-finished products is produced only from a certain part of the carcass. The best nutritional properties are the muscles of animals, bearing the least load during his life. These include the psoas minor (tenderloin), dorsal (loin) and posterior pelvic muscles.
For the production of semi-finished meat products, meat is used in a cooled, chilled, frostbitten and thawed state. Thawed meat can be used if the quality indicators of raw materials and semi-finished products meet the requirements of regulatory documents.
Meat is a complex of tissues: muscle, fat, bone, connective, nervous, blood, as well as lymphatic and blood vessels. The main components of meat are water, proteins, fats and minerals. The presence of proteins and fats in meat determines its high nutritional value. The meat of various animals and poultry has a different chemical composition. So, beef contains more proteins and less fat than pork, and the content of protein substances and fat depends on the breed, sex, age, fatness of animals, the conditions of their feeding and maintenance.
Natural semi-finished products are made from the finest (tender) muscles, which contain the most complete proteins. The name "natural" is given to them because they are not subjected to grinding or other types of mechanical processing.
Breaded semi-finished products are made from meat tissue, which requires some loosening before being used in food. Therefore, they are pre-beaten and breaded in order to prevent the loss of meat juice during frying. Breading forms a crust and retains the meat juice.
Chopped semi-finished products are produced from pre-shredded meat. To improve the taste properties of chopped semi-finished products, fat, spices and eggs are added to them. These include cutlets, steaks, schnitzels, meatballs, meatballs. Beef, lamb, as well as the meat of other animals are used as the main raw materials in the production of chopped semi-finished products. In addition to raw meat, protein preparations of plant origin are used, as well as melange, egg powder and vegetables.
- Classification and assortment of semi-finished meat products
Meat semi-finished products are divided into: natural (large-sized, small-sized, portioned, portioned breaded); chopped; semi-finished products in the test; chopped meat.
Natural semi-finished products. These are pieces of meat pulp of various weights, cleaned of tendons and coarse surface films. Natural small-sized semi-finished products also include meat-and-bone pieces of meat with a certain bone content. Semi-finished products are released chilled or frozen. The raw material is meat in chilled or frozen states. Meat of bulls, boars, rams, meat frozen more than once, and lean meat is not used.
Semi-finished products in the test. The specifications developed by VNIIMP present the traditional and new assortment of dumplings, as well as other semi-finished products in dough: meat sticks, manti, khinkali. According to other specifications, several dozen types of dumplings are produced, designed for buyers with both high and low incomes. The composition of minced dumplings includes trimmed beef and pork, onions, black or white ground pepper. Flour is used to make dough premium(sometimes of the 1st grade) with a normalized quantity and quality of gluten, egg products.
Meat sticks are cylindrical or rectangular in shape up to 10 cm long. Manty is a dish of Uzbek cuisine. They are larger than dumplings. They are not boiled in water, but steamed in a special dish - manti-kaskan. Khinkali is a dish of Transcaucasian cuisine such as dumplings in the form of a rhombus, a square. Meat for manti and khinkali is chopped larger than for dumplings and sticks, minced meat for these products contains an increased amount of onion.
Ravioli in minced meat also contain mushrooms and rennet cheese, they have the shape of a semicircle, rectangle, square.
Chopped semi-finished products. They are prepared from minced meat with the addition of other ingredients according to the recipe. The traditional assortment of chopped semi-finished products includes: Moscow, homemade, Kyiv cutlets, rump steak, beef steak. The main raw materials in their production are beef and pork cutlet meat, trimmed beef of the 2nd grade, trimmed fatty pork. During the years of the economic crisis, the range of chopped semi-finished products expanded due to the use of cheaper raw materials - mechanically deboned poultry meat, soy protein preparations, mainly textured soy flour, vegetables, cereals.
Chopped meat. Minced meat is obtained from meat by grinding it on a top with a lattice hole diameter of 2-3 mm. The traditional range of minced meat: beef, pork, homemade, lamb, special meat and vegetable. For the production of minced meat, meat frozen more than once, boars, bulls, lean, pork with signs of yellowing is not allowed. The main raw material for minced meat: beef cutlet meat or trimmed beef of the 2nd grade (minced beef), semi-fat pork or pork cutlet meat (minced pork). The composition of homemade minced meat includes (%): beef (50) and pork (50) meat; special minced meat - beef (20), pork (50), soy concentrate (30).
A new direction in the production of minced meat is the addition of salt, onions, spices, water, and, in some items, bread (minced meat for meatballs, cutlets, etc.).
1.3 Meat chopped semi-finished products
Meat chopped semi-finished products - a portioned product made from minced meat raw materials with additives (minced meat). Meat chopped semi-finished products after manufacturing can be raw chilled or raw frozen.
Chopped semi-finished products include cutlets - homemade, Moscow, Kyiv, peasant, Krasnodar, meat and cabbage, meat and potatoes in Belarusian, meat and vegetable, Nyurba, Yakut, Transbaikal, Buryat, savory, low-calorie children's, chicken children's, chicken school; meatballs - low-calorie children's, chicken children's; chopped meat- beef, pork, homemade, lamb, special, for steaks; meatballs - Kyiv, Ostankino, meat and vegetable, Leningrad, children's.
Chopped semi-finished products are produced in chilled and frozen form.
The technological process for the production of chopped semi-finished products and meatballs is carried out in accordance with schemes No. 1, No. 2, Appendix 1.
Cooling and freezing of semi-finished products. Chopped semi-finished products intended for sale in a chilled form, after molding and laying on trays-liners and packing in boxes or container-equipment, are sent to the cooling chamber.
Cooling is carried out at a temperature of 0-4 0 C until the temperature inside the semi-finished product reaches no higher than 4 0 C.
Chopped semi-finished products such as cutlets (cutlets, meatballs, rump steak, beef steak), intended for sale in frozen form, are placed in one row on frames, shelves or mesh containers after molding and sent to a freezer or quick freezer.
In chambers, semi-finished products are frozen at an air temperature not higher than -18 0 C. In quick freezers - at a temperature of -30-35 0 C.
The shelf life, transportation and sale of chilled chopped semi-finished products at a temperature of 2-6 0 C is no more than 12 hours from the end of the technological process, including at the manufacturing plant - no more than 6 hours.
- Meatball production
For chopped semi-finished products produced in a breaded form, the surface should be evenly sprinkled with breadcrumbs.
Meatballs should not be lumpy or misshapen.
On the cut, chopped semi-finished products should look like well-mixed minced meat, with the inclusion (in accordance with the recipe) of pieces of bacon, cereals, mushrooms and other ingredients.
Minced meat is a homogeneous mass without bones, cartilage, tendons, coarse connective tissue, blood clots and films, crushed on a top with a lattice hole diameter of 2 ... 3 mm.
The taste and smell of chopped semi-finished products in raw form should be characteristic of benign raw materials, in fried - characteristic fried product.
Minced meat preparation
Prepared meat and fatty raw materials are crushed on a top. Vegetable raw materials are crushed on a top or cutter, depending on the recipe.
When compiling minced meat, minced meat and fatty raw materials are mixed in a mixer for 1-2 minutes. Then water is added at a temperature not exceeding 10 ° C in the amount of 18 - 20% of the raw meat. After that, the minced meat is stirred for 3 minutes and more water is added at a temperature of 5-10 ° C.
Prepared minced meat is sent to the molding of meatballs.
Forming meatballs
The FFP machine is designed for dosing and molding meatballs.
Meatballs are stamped on the conveyor and frozen. The temperature in the stamping chamber is 17 – 21 °C.
Freezing meatballs
Meatballs are frozen on trays mounted on the shelves of trolleys or frames, which are placed in freezers with natural or forced air movement, in special quick freezers or directly on a steel belt in a quick freezer.
The duration of freezing depends on the temperature of the freezer, the speed of air movement and the technical means used.
Fast freezing provides a certain range of process speed, which guarantees high quality and presentation of products. In addition, the freezing rate characterizes the degree of efficiency of heat exchange between the cooling medium and the frozen product, which determines the energy and economic feasibility of this process.
Meatball packaging
Chilled and frozen semi-finished products are released for sale packed in disposable consumer containers: trays made of polymeric materials with or without lids. In the absence of covers, the trays are wrapped with polyethylene shrink film, two-layer polymer films.
Frozen semi-finished products are packed in bags made of polymer film materials: combined polymeric materials, which are fastened with heat sealing, aluminum staples, receipt tape with a thermal adhesive layer, adhesive tape or rubber bands, or packed in cardboard packs.
Meatballs are produced by weight and packaged.
Packaged semi-finished products (in portions with a net weight of 300 ... 1000 g) are packed in one of the following ways:
- they are placed on trays made of polymeric materials and wrapped with a heat-shrinkable polyethylene film or stretch polymer film, or trays made of cardboard laminated with polyethylene terephthalate;
- stacked in bags of polymeric film materials, which are heat-sealed or fixed with metal staples, or adhesive tape, or rubber bands;
- they are placed in disposable polypropylene packaging, or in boxes made of polymeric materials, or in containers with lids for food products made of polyethylene terephthalate, or in cardboard boxes.
Storage, transportation and sale of meatballs
Meatballs are stored at manufacturing plants in packaged form at a temperature not higher than - 10 ° C for no more than 1 month from the date of manufacture.
2 Literature and patent review of the design of devices
For the production of meatballs, domestic original automatic machines and automated lines have been created. Imported equipment is also used.
Meatballs are sold raw, so after molding they are frozen in quick freezers, packaged by weight and packaged. Meatballs are produced on complex-mechanized lines, including minced meat preparation units, a forming machine, a machine, a quick freezer, and packing and packing machines.
The FFP machine is designed for dosing and molding meatballs. The device is shown in Figure No. 1, Appendix 2. It consists of a frame, a drive, a hopper for minced meat with an auger located in it, a forming drum with nests and a bell located above it, an eccentric-vane pump that injects the minced meat into the bell, a belt conveyor for feeding trays, vibroknife for separating meatballs from the drum.
Minced meat from the hopper is fed by an auger into an eccentric-vane pump, which pumps it into the socket, which fits snugly against the cylindrical surface of the drum in its upper part, and fills the nests.
The drive of the machine is carried out from an electric motor using a worm, gear, bevel and chain gears.
The cutting knife is driven by the drive, and the belt conveyor is driven by the drive.
Meatball Making Machine TF-238
Automatic machine TF-238 (Appendix No. 3) is designed for the production of meat products in the form of balls (meatballs) from meat, fish or any other combined minced meat with the addition of
etc.................
Soup with melt-in-your-mouth meat or fish balls is one of the most favorite first courses for both adults and children. Juicy meatballs can decorate a soup prepared according to any recipe - vegetable, cereal, meat or fish. It is only important to follow the rules for cooking meatballs so that you get delicate fragrant balls, and not tasteless lumps.
History of meatballs
In Italian, the word "fricadelle" refers to small balls of meat or minced fish. It is likely that meatballs actually originated in Italy, although the idea of minced meat dishes can be considered international: minced meat dishes are available in almost any country. national cuisine. Somewhere minced meat is enclosed in a shell of dough (Russians and Chinese dumplings , Italian ravioli and Ukrainian dumplings); somewhere they fry it in oil (German burgers and French cutlets); somewhere vegetables and cereals are added to the meat, and then the products are stewed in sauce (meatballs, which, according to researchers, are of Turkic origin); somewhere they are used for stuffing (dolma, cabbage rolls, stuffed vegetables); somewhere - baked in the oven in the form of rolls.
The popularity of minced meat dishes all over the world and at all times is easily explained. For minced meat, you can use small cuts of meat that are not suitable for cooking other dishes, besides, even from a small amount of minced meat, mixing it with vegetables, bread and cereals, you can cook a dish for the whole family. In addition, meatballs are great for children and diet food. They are easy to chew even for small children, they are low-fat and easy to digest.
Meatballs differ from other minced meat dishes primarily in that nothing extra is added to the minced meat. The size of the meatballs should be small - about the size of a cherry, maximum - with Walnut. In addition, meatballs are most often used as a component of the first, and not the second courses, although options are possible here. For example, Swedish meatballs are not boiled in broth, but fried in oil, sometimes with onions. After that, the meatballs are served to the table with sauce or poured with this sauce and stewed for five minutes.
Raw material selection
And yet most often meatballs are used as a filler for soup. Many housewives prepare meatballs for future use by freezing them. In the future, this allows you to significantly save time: it will take no more than fifteen minutes to cook soup with meatballs. However, soups with minced meat balls are always prepared quickly, because minced meat does not need to be boiled for an hour or more to make it soft.
Meatballs can be made from any meat and even fish. Of course, the most delicious meat balls, if you use high-quality raw materials: fresh beef, veal, pork or lamb, chicken or fish. And experts say that the most delicious meatballs are obtained by cooking them from a mixture of several types of meat, for example, beef with pork or beef with pork and lamb. It is advisable not to use fatty meat so that the broth is not covered with an unappetizing layer of fat.
If the meatballs are not intended for dietary nutrition, you can add a small piece of raw smoked meat to the minced meat - this will give the dish a fantastic flavor. Such meatballs with the addition of smoked meats are especially good for pea or bean soups.
Secrets of delicious meatballs
To make meatballs juicy, finely chopped onions are usually added to them. If you chop the onion very finely, it will not be felt at all in ready dish, but will give the meatballs a pleasant texture and aroma. You can add both raw and fried onions to minced meat. The second option, of course, is not suitable for dietary nutrition.
Many recipes for meatball soups recommend adding an egg to the minced meat so that the meatballs retain their shape when cooked. However, according to experienced chefs, this is not necessary. On the contrary, the egg can coarsen the taste of meatballs and make them unnecessarily hard. If the meat for meatballs is passed twice through a meat grinder with a fine grate, and then kneaded well, then the meatballs will not fall apart during cooking even without adding an egg. And in order for the meatballs to be guaranteed to retain their shape, it is recommended to make them quite small - the size of a cherry or hazelnut.
The secret of tenderness of meatballs is in the careful preparation of minced meat. It must be very well mixed. A little salt and black are added to the minced meat. ground pepper You can use other spices if you wish. And adding a small amount of bread or semolina to the meatballs will give special softness to the meatballs. For half a kilogram of meat, it is enough to take one tablespoon of semolina, add a little liquid if necessary and leave for half an hour to semolina swollen. The semolina will absorb the meat juice, and the meatballs will turn out to be very tender. Instead of semolina, you can take a couple of pieces of stale wheat bread without crusts, soak it in water or milk, squeeze lightly and add to the meat.
Cooking rules
There are many recipes for meatball soups, but general principle their preparation is usually the same. First, boil water and add medium-sized chopped vegetables (carrots, onions, peppers) or cooked vegetable mix. When the water boils again, put chopped potatoes into the soup, bring to a boil and boil for a couple of minutes. After that, reduce the heat and carefully lower the meat balls into the boiling liquid. When all the meatballs are in the soup, the fire should be increased to medium, salt the dish and cook the soup for about fifteen more minutes. If desired, five minutes before readiness, you can add a handful of vermicelli.
When the soup is ready, you should let it brew for five minutes under the lid, then serve it to the table. Soups with meatballs are usually served with sour cream and fresh herbs.
Maria Bykova