Millet Soup with Meatballs

Rinse the millet thoroughly under cold water until the water runs clear. Mix the ground meat with egg yolk, salt, and breadcrumbs, then shape into small meatballs. Cut the potatoes into cubes.

Dice the carrots, celery, and bell pepper into small cubes. Sauté them with turmeric in a touch of oil until soft, then transfer to a plate.

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

Once it comes to a boil, add the bay leaf, salt, and turmeric. Simmer over low heat until everything is cooked through.