Meatball Soup in the Microwave

Pour the broth into a deep glass dish and heat in the microwave at 800 W for about 4 minutes until the broth boils.

Simultaneously prepare the ground meat. Pass the beef through a meat grinder or mince with a blender. Finely chop the onion and add it to the meat. Mix well.

In a separate bowl, beat the eggs, salt and pepper them. Mix into the meat. Add a small amount of warm broth, stirring the mixture constantly.

Add breadcrumbs to the meat mixture and stir again. You should get a viscous consistency that is convenient for forming meatballs.

Clean the celery and parsley roots, cut them into thin strips. Place in a glass container with high sides. Pour in 1 tablespoon of vegetable oil, add tomato paste. Cover with a lid and place in the microwave for a couple of minutes so the ingredients are lightly sautéed.

Pour flour into a separate dish, add the second tablespoon of vegetable oil and put it in the microwave for a few seconds. The flour should acquire a golden color.

Add the sautéed celery and parsley roots, as well as the roasted flour, to the hot broth.

Roll small meatballs from the ground meat and add them to the broth. Salt and pepper the soup to taste.

Cover the dish with a lid and heat in the microwave at full power for 4 minutes.

Finish the soup with a dollop of sour cream.