My version of chickirtma, one of the most well known Georgian soup.
Scroll the fillet through the mincing machine. Add salt and egg. Mix well and form small balls.
Place a saucepan on a low heat and simmer water.
Add meat balls to boiled water and simmer for 10 minutes. Meanwhile, mix one slightly beaten egg, flour, and a bit of water. Add to the saucepan and stir until homogeneous mixture. Sprinkle with salt and add butter.
How To Serve
Serve along with finely chopped dill.
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