Meatball Soup

While the water is still cold, you can add parsley stems, onion and carrot scraps and a little celery if you like, for a more flavorful homemade broth. Let it simmer for 20–30 minutes, then strain. If some of the water has evaporated, top it up. If you're short on time, you can skip this step.

Chop the onion, carrot and the green and red peppers, and cut the potatoes into small cubes.

Add the chopped vegetables to the broth and season with a little salt. Let them simmer for a few minutes until they start to soften.

Season the ground beef with salt and black pepper to taste and shape it into small meatballs. Put a little flour in a wide container (like a baking dish or large bowl) and roll the meatballs in it, shaking gently so they're evenly coated.

Add the meatballs one at a time to the gently simmering soup. Let them cook with the vegetables until almost done.

When the potatoes and meatballs are almost done, add the vermicelli and cook according to the package directions. Taste the soup and add a little more salt if needed.

In a bowl, stir the sour cream and egg yolk until smooth. Take 1–2 ladles of the hot soup and gradually add them to the mixture, stirring constantly to temper it. Then pour the liaison back into the soup, stirring gently.

Season with salt, black pepper and fresh parsley to taste.