Categories: Soup, Ethnic, Rus, Russian, Ukrainian, Meat, Euro, Side dish
Yield: 4 servings

2/3 c Ground veal
1/2 c Bread crumbs
1/2 c Milk
2 tb Butter
1 ea Egg white stifly beaten
Salt & pepper to taste
3 tb Butter
1 ea Onion minced
6 ea Potatoes peeled & diced
Water
3 c Milk or Half-n-Half

Cook bread crumbs & milk until they make a paste.
Remove from heat & allow to cool for 12-15 mins.
Add 1 tb butter, egg white & seasonings.
Mix all well.
Add meat & again mix well.
Make into small balls with your hands.
Saute onions in 1 tb butter in a medium saucepan over med-high heat until soft.
Add potatoes & enough water to cook.
Season lightly with salt & pepper.
Bring to a boil & add meatballs.
Cover then reduce heat to low.
Simmer until potatoes are tender.
Add milk, remaining butter, salt & pepper to taste.
Continue cooking over med-heat until hot.
Mash 1/4 of potatoes to thicken soup.

ORIGIN: Dr. Nadina Lukovskya, Sochi-Russia, circa 1995