How to cook
Prepare the minced meat by soaking the slice of bread in the milk until it is well soaked.
Squeeze it, add it to the minced meat along with all of the spices and mix everything well. Leave the mixture in the refrigerator.
The onion, one stalk of celery and one carrot are blended into a smooth puree in a blender. Fry the puree over low heat, while you cut the other carrot and celery into small cubes.
Add them along with the tomatoes and fry them for 2-3 minutes, by increasing the heat a little and adding as much salt as you like.
Pour 6 cups (1.2 liters) of water and boil the mixture and let it simmer a little, during which time form small balls of minced meat and add them in the soup. Cook for about 30 minutes or until the liquid level is reduced by half.
If you are going to add rice, do it at the 15th minute of the boiling process, in case you add noodles - add them at the end - at the 25th minute.
Beat the two types of milk with a little salt and lemon juice, add more water to dilute it to the thickness you want and pour the milk mixture into the soup, then remove it from the heat, so that it does not boil and the milk to lump up.
Finally, season the meatball soup with dried parsley or another spice to your liking.
I do not use strong ones for this soup, because there is no need. It turns out very fragrant, even without additional flavors that would only overpower it unnecessarily.
Serve the dairy meatball soup hot.