Hearty Mushroom and Carrot Pork Meatball Soup

1.In a large mixing bowl, combine ground pork, finely chopped mushrooms, grated carrot, minced garlic, egg, breadcrumbs, chopped parsley, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined, being careful not to overwork the meat.

2.Form the mixture into small meatballs, about 1 inch in diameter, and set aside on a plate.

3.Heat 1 tablespoon olive oil in a large pot over medium heat. Add the sliced leek and sauté for 4-5 minutes until softened and fragrant.

4.Add the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper to the leek, stirring to combine.

5.Pour in the chicken or vegetable broth and add the bay leaf and smoked paprika if using. Bring the broth to a gentle simmer.

6.Carefully add the pork meatballs to the simmering broth, making sure not to overcrowd the pot. Let them cook for 8-10 minutes until they float to the surface and are cooked through.

7.Add the halved cherry tomatoes to the soup and continue to simmer for another 5 minutes to soften the tomatoes and meld flavors.

8.Adjust seasoning with additional salt and pepper to taste. Remove the bay leaf before serving.

9.Ladle the soup into bowls and garnish with fresh parsley leaves. Serve hot with crusty bread if desired.