Pea soup with meatballs

Preparing the ingredients. The peas are pre-washed in several waters until it becomes transparent. Fill it with water and leave it for a couple of hours. During this time, the peas will swell slightly. Drain the water, put the peas in a saucepan and fill with clean water, put on fire.
Onions and carrots are cleaned, onions are finely chopped, carrots are grated on a coarse grater. Heat the vegetable oil in a frying pan, put the onion and carrot, fry until the vegetables are slightly browned. Potatoes are washed, cleaned and cut into small cubes.
Minced meat can be taken ready, if desired, meat or lighter from poultry meat (chicken, turkey), or you can wind it yourself from fresh meat. Then the soup will turn out even tastier and healthier, without unnecessary impurities. Pea soup turns out well in broth with minced pork and beef, such a soup turns out to be more rich, with a rich taste. Add salt and ground black pepper to the minced meat by a pinch so that the meatballs are not fresh in the soup.
Add potatoes and vegetable frying to the boiled broth with peas, cook for about 20 minutes on low heat. Then take the minced meat with a teaspoon and throw it into the boiling broth, stirring with a spoon so that the meatballs do not stick to the bottom of the pan. Add salt, black pepper and bay leaf to the soup pot. Cook the soup for about 20 more minutes. Turn off the fire, leave the soup under the lid for half an hour so that it is well infused. We serve pea soup with meatballs with crackers and sour cream or mayonnaise, as you like.
Bon appetit!