To begin with, prepare the meat for the meatballs. For this, we chop a medium onion and half a handful of green parsley.

Place the onion and chopped parsley over the minced meat and put a teaspoon of salt and a teaspoon of freshly ground pepper. Also add an egg and a spoon of sweet pepper paste.

Mix well the meat with all the ingredients and leave in the refrigerator until we take care of the vegetables.

Let's get to vegetables, wash them well and than peel it. Let's get to vegetables, wash them well and than peel it.

In a soup pot, fry the onion and peppers in 100 ml of sunflower oil and put one spoon of sea salt.

After frying these for about 5 minutes, onions and peppers should just soak, put the shredded vegetables and let them frying for about 5 minutes.

Turn the water around 1.5 l, put two tablespoons of vegetable mix, a spoon of freshly ground pepper and let it boil.

Remove the minced meat from the refrigerator, and form a nut size balls. After the soup started boiling, put the meatballs in the pot to boil. Let's cook for medium heat, about 30-35 minutes, until the meatballs boiled, depending on their size.

About 10 minutes before it was ready, I put in the soup about 250 g of frozen peas and two stalks of celery. At the end, we seasoned with half a lemon juice, half a handful of chopped parsley, taste, and if we still need to put it more from the vegetable mix.