Vegetable and Meatball Pea Stew

Place the ground meat, breadcrumbs, breadcrumbs, grated onion, salt, red pepper, baking soda, and black pepper in a bowl and knead thoroughly until well combined. Break off walnut-sized pieces from the prepared mixture, roll them into balls, and let them rest on a tray sprinkled with 1 tablespoon of flour.

Pour 5 tablespoons of vegetable oil into a wide pan. Add the meatballs, taking care not to lose their shape, and lightly fry until all sides are colored, then set aside.

Add the remaining 2 tablespoons of oil to the same pan. Add the pearl onions and diced carrots, and sauté over medium heat until the vegetables soften slightly.

Add the peas to the vegetables and toss for a few more minutes. Add the tomato and pepper paste and sauté until the aroma is released.

Add 4 cups of hot water and salt to the pot and let it come to a boil. After the water boils, gently place the fried meatballs into the pot.

When the dish is cooked and the vegetables are soft, add freshly grated nutmeg just before removing from the heat and mix.

When serving, sprinkle with a mixture of finely chopped parsley and dill, and serve hot with a very small amount of smoked paprika drizzled over for a refreshing taste.