Hearty Autumn Soup with Meatballs and Coconut Milk

Finely dice the onion. Slice the brown mushrooms. Cut the leek into medium circles. Peel and cut the carrots into circles.

In a bowl, combine the minced meat with 1 teaspoon salt, 0.5 teaspoon black pepper, 1 teaspoon sweet red pepper powder, 0.5 teaspoon garlic powder, and 0.25 teaspoon chili flakes. Mix well until everything is evenly combined.

Form the seasoned minced meat into mini meatballs, about 1-2 cm in diameter. Set aside.

Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add the diced onion and sweat it until softened, about 3-4 minutes.

Add 1 tablespoon butter and the sliced brown mushrooms to the pot. Brown the mushrooms for about 5-7 minutes until they develop a nice color.

Stir in the cubed leek and sliced carrots. Cook for another 2-3 minutes, allowing them to soften slightly.

Pour in the 520 ml beef broth. Bring the soup to a gentle simmer and let it cook for 5-7 minutes while you finish preparing the meatballs.

Carefully add the prepared mini meatballs to the simmering soup. Also, add 5 tablespoons of orzo.

Continue to simmer the soup for another 10 minutes, or until the meatballs are cooked through and the orzo is al dente.

Finally, stir in the 160 ml coconut milk and a generous handful of fresh spinach leaves. Cook for just 1-2 minutes, allowing the spinach to slightly soften but retain its vibrant color and nutrients.

Season the soup with additional salt and black pepper to taste. Enjoy your cozy autumn creation!