Winter Meatball Soup (video)

This is a recipe that will make happy all carnivorous people who cannot live without meat. I cannot count how many times I heard from my dad or my boyfriend that the soup I prepared is quite tasty “but where is the meat!?”.
A cup of this delicious soup, made with veggies, millet and beef, is a perfect dinner solution (and it is super easy to prepare!).

For 3 liters of soup:
♥ 2 zucchini
♥ 4-6 carrots
♥ 1 leek
♥ 1 parsley root
♥ 1 cup of green beans (frozen of fresh)
♥ 1 cup “grains” (couscous, rice, millet, pearl barley…)
♥ water
♥ 3 tablespoons olive oil or clarified butter 
♥ 2 bay leaves
♥ 5 grains allspice
♥ 2 tablespoons soy sauce
♥ 1 tablespoon dried marjoram
♥ pepper and salt to taste
meatballs:
♥ 300g minced mead (eg. mix of beef & pork)
♥ 1 onion, chopped, fried
♥ 1 egg
♥ 3 tablespoons of bread crumbs (or semolina, or flour)
♥ 1 tablespoon dried marjoram
♥ 1/2 teaspoon salt
♥ 1/2 teaspoon freshly ground pepper
to serve with:
♥ sour cream
♥ fresh chives

1. Start with meat balls because they will need to “rest” for at least 30min before cooking (so that they nicely keep their shape). In a bowl mix minced meat with egg, fried onion, bread crumbs, marjoram, salt and pepper.
2. Form little balls. I usually aim for something between the size of a hazelnut and a walnut. Once ready, cover them and put them aside for 30-60min.
3. In a big pot sear the thinly sliced leek (only the white part) with allspice, bay leaves and a pinch of salt. Keep the green part of the leek to add to the soup later. Once leek is a bit softer add other vegetables sliced into bite-size pieces. Add 1.5L of water, bring it to a boil and cover. Simmer for 10 minutes.
4. After this time, carefully add all the meatballs, and again simmer for 10min. 
5. In the end add the grains. Simmer until soft (10-20min).
6. Add Soy sauce, marjoram, pepper and salt to taste.
7. Serve with a dollop of sour cream and chives. Enjoy ♥