Chop one of the onions and the carrot.

Cut the potatoes into medium-sized cubes.

Pour a little oil into a saucepan and add the onion, carrot, a teaspoon of tomato paste, peppers and tomatoes (I used jarred ones), but you can use fresh peppers and tomatoes.

Mix and cook for a few minutes over low heat.

Pour in the water and add the potatoes to the saucepan. Turn up the heat on the stove to bring it to a boil.

Add: salt, peppercorns, bay leaves, ground coriander, thyme.

Add the finely grated onion and garlic to the minced chicken, or use a meat grinder. Then add salt, ground black pepper, paprika, and ground coriander. Mix the mixture with your hands.

Form small meatballs and place them on a plate sprinkled with a little water.

Once the water has started boiling, you can gently add the meatballs one by one. Leave the heat on high for a little while longer until the water starts boiling again after you have added the meatballs, then reduce the heat to medium. Cook the soup for 25-30 minutes.

Add the noodles to the soup and boil for a few more minutes, depending on how long the noodles you are using take to cook.

After boiling the noodles, turn off the heat and add a pinch of citric acid to give it a slightly sour taste. Then finely chop the parsley and add it to the soup.

The meatball soup is ready.

Pour into a plate and serve. Enjoy your meal!