Meatball and Millet Soup

Rinse the millet thoroughly until the water runs clear. Mix the minced meat with the egg yolk, salt, and breadcrumbs, then shape into small meatballs. Dice the potatoes.

Finely dice the carrot, celery, and bell pepper, sauté them with turmeric in a touch of oil until soft, then set aside in a bowl.

In the same pot, brown the meatballs until golden, return the vegetables, add the potatoes and millet, and pour in hot water.

Once boiling, add the bay leaf, salt, and turmeric, and simmer over low heat until fully cooked.