Soup with meatballs - kyufta-bozbash

Pour the prepared broth into a cauldron or wide saucepan and put it on fire. Add chopped onions. Add the peas. When the broth boils, adjust the heat so that almost no bubbles appear on the surface. Mash the saffron with salt and add it to the broth. When most of the onions are cooked and dipped down into the broth, potatoes or peeled chestnuts should be dipped. Now is the time to do meatballs. So that the meatballs do not fall apart when cooking, the minced meat with onions should be kneaded properly. At the same time, the salt and black pepper will spread evenly over the minced meat. Add rice to the minced meat and mix well again. Roll up balls weighing 100-150 grams from minced meat, make a hole in it and insert one or two cherry plums. Close the hole and roll the ball in your hands. Part of the cherry plum can be added directly to the broth. Slightly add heat under the cauldron. In no case should it boil violently! Once again, rolling the kyufta in the palms and adjusting its shape, we lower it under one into the cauldron. If you cook completely according to science, then you need to keep in mind that it is not worth heating meatballs much higher than 70C, but the longer they cook at this temperature, the more aromatic they will turn out. The minced meat itself should remain pink inside, but without visible meat juice, and if the kyufta stands in the hot broth for a couple of hours, it will turn out to be simply luxurious. Serve the soup with herbs and fresh vegetables.