1) Start the soup base

Heat a large pot (or deep pan) with a bit of oil if you’re using it.

Add the grated carrots, parsley root, and celery root.

Mix well, cover, and simmer for 10 minutes (this helps soften the vegetables and build flavor).

2) Add liquid and simmer

Pour in 4 liters (34 fl oz) water.

Add 1 vegetable bouillon cube and stir.

Bring to a gentle simmer.

3) Prepare the “previous mixture” for the meatballs

In a small pan, add the chopped onion and cook on low heat until softened.

Add 30 g (1 oz) white rice and mix well.

Add 1 tsp sweet paprika and mix.

Add 20 ml (0.7 fl oz) warm water, stir, and cook on low heat for 10 minutes.

Remove from heat and let it cool for 15 minutes.

4) Make the meatballs

In a bowl, add 500 g minced pork.

Add the cooled onion-rice mixture (“previous mixture”).

Mix well with clean hands.

Form small meatballs (small is best so they cook evenly).

5) Cook the meatballs in the soup

Once the soup is gently simmering, add the meatballs carefully, one by one.

Simmer on low heat for another 15 minutes, until the meatballs are cooked through.

6) Temper and add the sour cream (so it doesn’t curdle)

Turn off the heat.

In a bowl, mix 400 g sour cream with 2–3 egg yolks until smooth.

Add a ladle of hot soup to the sour cream mixture and mix well (this tempers it).

Add another ladle if needed, then pour the mixture back into the pot while stirring gently.

7) Finish and serve

Taste and adjust seasoning if needed.

Serve hot, topped with fresh lovage or tarragon.