Warm and Cozy Comfort Soup with Meatballs and Veggies

It is already fall, which means that we all need something warm and comforting to keep us cozy. And what better than steaming and filling soup, that can keep us full for longer and is also packed with bright veggies to help us stay healthy. This is why tonight I am making quick and easy soup with meatballs, that comes together in no time. It is also great to store in the fridge for up to 3 days, or in the freezer for up to 3 months for those lazy nights that you don't really feel like cooking.

The recipe is traditionally prepared in Bulgaria and served with hot peppers and apple or red wine vinegar on the side. But the best part is that you already most likely have everything you need in your kitchen. Let's see what is it:

1 big head of onion
1 big carrot
2 big Sevria (or Severe) peppers
50 grams of celery root or stem. If you only have the leaves or the dry spice you can also use that.
3 tbs. vegetable oil
500 grams of ground meat of choice.
2 large potatoes
a handful of vermicelli (very thin noodles)
1 medium tomato
1 egg
1/2 cup of yogurt
salt, pepper, parsley to taste
Optional you can add chilly or other spicy peppers to taste.
Here is how to prepare it:

First you need to chop your onion, peppers, and celery (if you are using root or stems) and to finely grade your carrot. Heat up the oil and cook the veggies until they are all nice, soft and wilted. Then you need to add some water to them and let this simmer for about 20 min on low with the lid on. If you are using the celery leaves, you can add them now. I am not specifying how much water you will need, as it depends on how thick you like your soup to be. I like it on the loser side, so I add more water.

Meanwhile you can salt a bit your ground meat and add some pepper or any spices you like. You can also add some chilly flakes to it for a little kick. One the soup base has been simmering for about 20 min you can take of the lid and start rolling the ground  meat into small bite size balls and dropping them in it. When all of it is in the pot just put the lid back on for 10 min and let it cook some more.

At this point you have to chop your potato into small cubes and also I like to grade my tomato. When 10 min have passed it's time for the potato to join the party, and once it is about 70% cooked through you need to add your tomato and a handful of vermicelli, or noodle - whatever you have on hand. At this stage you also want to add your salt, pepper and if you are using dry celery, you have to add it as well. Let everything cook for about  5-7 more minutes, or until the pasta and the potatoes are completely cooked. Turn off the stove and let the soup cool down for just a minute, until you chop your parsley and in a ball mix up the egg and the yogurt together.

Take a spoonful of the hot soup and slowly add it to the egg mixture, while stirring constantly. Then add a bit more of the hot liquid and stir again. This is called introduction and helps the eggs not to curdle in the hot soup, but to make it smooth and creamy. Once you have them all introduced it is time for you to pour them back in the soup slowly, while stirring it. When everything is all together I like to stir the soup for additional 20 sec. The last step is to add your fresh parsley and serve it.

In my home the soup is being loved with some chilly flakes or hot peppers, a squeeze of lemon juice or a tbs of vinegar, and some black peeper on top. It comes together super easy and can stay in your fridge for good 3 days. When it's cold outside this is the perfect warmer for the inside. I hope you try it and and love it as much as I do.