Soup with meatballs and mushrooms

Prepare all the ingredients, thoroughly wash the vegetables.

Add salt and your favorite spices to the minced meat. Form small meatballs about the size of a walnut. Meatballs can be made from any type of meat - chicken or a mixture of beef and pork in a ratio of 2:1.

Place the meatballs in boiling salted water and cook for 15-20 minutes over medium heat.

Peel the mushrooms, remove any dirt or impurities with a knife, and try not to wash them if possible. Cut them randomly - into 4-6 parts or thin slices lengthwise. Pour a little vegetable oil into a frying pan and add a small (20-25g) piece of butter - this will make the mushrooms tastier. Fry the mushrooms until golden brown (5-7 minutes).

Peel and dice the carrots into medium-sized cubes.

Peel and dice the onion into medium-sized cubes.

Add the onion and carrots to the skillet with mushrooms. Cook the vegetables for another 6-8 minutes.

To the mushrooms, carrots, and onion, add chopped canned tomatoes in their own juice or tomato paste (1-2 tablespoons). Canned tomatoes can be replaced with finely chopped fresh tomatoes without skin. To easily remove the skin, dip the tomatoes in boiling water for 20-30 seconds, then immediately transfer to cold water or water with ice for the same amount of time - the skin will easily come off.

Peel and dice the potatoes into medium-sized cubes.

Add potatoes to the soup, bring to a boil and cook for 2-3 minutes.

Add cooked mushrooms, carrots, onions, bay leaf, and your favorite spices to the soup. Bring the soup to a boil and cook for another 2-4 minutes.

Divide the prepared soup into plates and serve with fresh herbs.