Minced Meat, with Leek

Parboil leeks in salted water until wilt, then strain.

Pound boiled leeks with beef twice, then add beaten eggs, breadcrumbs, salt and pepper.

Mold into small balls or cubes and fry.

Make a mixture of 2 cups of water, 1 tablespoon of cooking oil, and lemon juice and place into cooking pot.

Bring to a boil, then slowly dip in the meatballs.

Stew for about 28-31 minutes, with shaking to prevent the meatballs from sticking to the bottom of pot.