Ingredients:

 

For the meatballs:

• 500 gr lean beef mince
• 1 onion
• 1 egg
• Parsley, a small bunch, chopped
• 1 tsp sweet paprika
• Salt
• Pepper

 

For the soup:

• 3 carrots, or 2 if they are bigger
• 1 red pepper
• 1 parsnip
• Celeriac (if it’s big, use a quarter of it, if it’s small you can use a whole piece)
• 2 onions, or 1 if it’s big
• Cauliflower, a few small bunches, optional (can use frozen)
• 1 can of tomatoes
• Beef stock
• A small bunch of lovage or parsley or dill (pick your favorite or mix them all together)
• 1/8 cup of apple cider vinegar
• Salt

 

Instructions:

 

If you prepare the soup on the stove:

• Peal the carrots, pepper, parsnip, celeriac and onions, wash them well and cut them into cubes. Cut the cauliflower into florets (if you are using frozen cauliflower then you don’t need to do anything anymore).
• Mix well the ingredients for the meatballs (the beef mince, egg, finely chopped fresh parsley, sweet paprika, salt and pepper). Then form the meatballs with your hands - a smaller size is preferable so that they fit in the spoon when you eat. Also, you might want to keep a medium bowl of water next to you when you form the meatballs – periodically wetting your hands will prevent sticking.
• Put the vegetables in a pot on the stove together with the beef stock and water to cover. When they start boiling, add the meatballs. Let it boil for another 20 minutes, then add the can of tomatoes, apple cider vinegar and salt to taste. The soup doesn’t need any oil, as it has enough fat from the beef mince.
• Let it boil for another 2-3 minutes and then add the chopped lovage / parsley / dill. The soup is now ready!

 

If you prepare the soup in a multicooker:

• Prepare the vegetables and the meatballs as previously indicated. Place the vegetables in the multicooker pot. Pour over the beef stock and water until the content gets close to the MAX level (close but not quite there, as you will later need to add the meatballs, so we need to leave a little space for that). Close the multicooker lid and cook on SOUP mode for 10 minutes, pressure 1.
• At the end of the cooking cycle, add the meatballs in the hot soup. Then, continue to cook on SOUP mode for 10 more minutes, pressure 3.
• At the end of the cooking cycle, add the tomatoes can, apple cider vinegar, chopped lovage / parsley / dill and salt to taste. Let it sit covered for a few more minutes until all tastes infuse, then pour it into soup plates and serve. Enjoy!