1. In a mixing bowl, combine ground chicken or turkey, breadcrumbs, egg, parsley, salt, and pepper. Mix well until combined. 2. Roll the mixture into small, bite-sized meatballs (about 1 inch in diameter). Place them on a plate or tray. 3. In a large pot: boil 8-9 cups of water. Carefully place the meatballs into the boiling water. Let the soup simmer for 15 min. 4. While the soup simmering: finely chop onion; peel, wash and dice carrots. Heat 2 tablespoons of olive oil in a frying pan over medium heat. Sauté the onion and carrots until softened, about 5-7 minutes. Add onion and carrots to the soup. Simmer for 2 min. 5. Add the pasta and cook according to package instructions (usually 7-9 minutes). 6. During the last 2-3 minutes, stir in the chopped spinach or kale. 7. Taste the soup and adjust with salt and pepper as needed.

   1. Cut beef into chunks. In a large pot, bring the water to a boil. Add the beef chunks and bay leaf. Skim off any foam that rises to the surface. 2. Peel onion and add to the broth. Reduce the heat to low, cover, and let it simmer for about 1–1.5 hours until the beef is tender. 3. Remove onion. 4. Shred cabbage and add to the broth. 5. Grate Carrot and add to the broth. 6. Dice bell pepper and to the broth. 7. Wash, peel and dice potato; add to the broth. Let everything simmer for another 20-30 minutes, until the vegetables are tender. 8. Add the Hungarian paprika and hot paprika. Season with salt and pepper to taste, and let the soup simmer for another 5-10 minutes to let the flavors meld. 9.Serve with sour crean and a slice of rye bread on the side.