6 servings

A hot soup with classic taste, bringing memory from my childhood. For a long time, I have not been making thickening to my meals (although in this case the thickening is quite suitable, if you want).


500 g pork mince

1 pepper, finely chopped

1 carrot, cut into cubes

1 onion or 1 bundle of spring onion, finely chopped

1 handful of dry soup mix (contains flakes of parsnips, leeks, etc.)

1 tbsp salt

1 tbsp savory

1 teaspoon red smoked paprika

cumin to taste

black pepper to taste

nutmeg to taste

lemon juice of 1 lemon

parsley to taste

1 handful of vermicelli

flour to taste for rolling the balls (optional)


Mix the minced meat with black pepper, cumin and nutmeg. I shape balls, 2 cm diam, that I put in a saucepan with boiling water (on low temperature). Optionally, you can pre-roll the balls into flour. This will add extra thickness to the soup.

In the pot, add the onion, carrot, pepper, salt, savory, red smoked paprika and dry mix. Boil for 40 minutes on low temperature.

Add the vermicelli and leave to boil for another 5 minutes. Finally add the parsley. Stir for a short time and take off the hob.

Add lemon juice.

A tip:

Do not add any oil unless the mince is too lean (veal, for example).