Vegetable soup with walnut balls
1 yellow beet
2 yellow carrots (or normal)
1 head of broccoli
3-4 tablespoons of round rice
½ teaspoon dried dill
½ teaspoon of coriander and nutmeg
1 tablespoon dried onion
3 grains of allspice
Salt and pepper
Butter and oil
Ingredients for 12 walnut balls:
100 g ground walnuts
1/3 teaspoon of salt
30 g fine semolina
1 egg white
Bring about a liter and a half of water to a boil in a deep pan. Salt it and dip in the vegetables, peeled and chopped. The broccoli, of course, is just detached into florets. By cons, peel and cube his stem. Add the rice and all the spices. Cover the soup and simmer for 25-30 minutes.
Meanwhile, combine the walnuts, salt and semolina in a bowl. Bind all with an egg white kneading well until a thick paste. Shape into small balls with the size of a cherry.
When the vegetables are cooked, season the soup with oil and butter to taste. Blend it into a velouté soup and keep warm until ready to serve. In another saucepan, bring a large volume of water to the boil. Salt it and dip in the walnut balls. Cook until they start floating on the surface, which happens in about 4 minutes. Remove the balls with a slotted spoon and put them in the soup.
Serve the vegetable soup with walnut balls hot, sprinkled with freshly ground black pepper.