Buckwheat Soup with Meatballs

Cook the buckwheat until just tender. While it cooks, mix your ground meat with an egg, breadcrumbs, salt, and your choice of seasonings.

Cut the potatoes and carrots into medium chunks, and dice the onion and celery into smaller pieces.

Pour water into a pot, add the vegetables, season with salt and pepper.

Bring to a boil and simmer over medium heat for about 15 minutes.

While the soup is simmering, shape your meatballs — use about a teaspoon of mixture per ball, or a bit more if you prefer them larger. Keep your hands damp with cool water so the mixture doesn't stick.

Add the meatballs to the pot, stir gently, and let the soup cook for another 10 minutes.

Stir in the buckwheat and continue simmering for 5–10 minutes.

Turn off the heat, cover with a lid, and let the soup rest for 10–15 minutes.