Ingredients

• 300 g ground beef
• 1 piece onion
• 3 tbsp fresh parsley
• 1 piece egg
• 2 tbsp breadcrumbs
• 2 tbsp tomato paste
• 3 tbsp vegetable oil
• 1.5 kg beef stock
• 2 piece carrots
• 2 clove garlic
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Prepare meatball mixture

   Finely dice half the onion into 3mm pieces. Mix ground beef, diced onion, 2 tbsp parsley, egg, breadcrumbs, salt and pepper in a bowl over no heat for 3-4 minutes. Knead the mixture until it becomes sticky and holds together well. Do not overmix or the meatballs will become tough.

2. Shape the meatballs

   Wet your hands with cold water and roll the mixture into walnut-sized meatballs over no heat for 5-6 minutes. Place them on a plate and ensure each meatball is uniform in size for even cooking. Do not make them too large or they will not cook through properly.

3. Prepare aromatics

   Dice the remaining onion and carrots into 5mm pieces. Mince the garlic finely over no heat for 2-3 minutes. Heat vegetable oil in a large pot over medium heat for 1 minute until shimmering. Do not let the oil smoke or burn.

4. Sauté vegetables

   Add diced onion and carrots to the hot oil over medium heat for 5-6 minutes. Stir frequently until onions become translucent and carrots start to soften. Add minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown or it will taste bitter.

5. Build the base

   Stir in tomato paste and paprika over medium heat for 2 minutes. Cook until the paste darkens slightly and becomes aromatic. Add the beef stock and bring to a gentle boil. Do not skip toasting the tomato paste as it develops deeper flavor.

6. Cook the meatballs

   Carefully lower the meatballs into the simmering broth over medium-low heat for 15-20 minutes. Cover partially and simmer gently until meatballs are cooked through and tender. Do not boil vigorously or the meatballs will break apart.

7. Final seasoning

   Taste and adjust seasoning with salt and pepper over low heat for 1-2 minutes. Sprinkle remaining fresh parsley over the soup and let it rest for 3 minutes off heat. Do not oversalt as the stock may already be seasoned.

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