Meatball soup with tarragon

This soup is a traditional Transsilvanian recipe. It's so easy to make but you feel to be filled after one plate.

Ingredients

 250 g minced pork or beef (I used turkey)
1 dried roll
1 egg
1 bunch of parsley
150 g carrot
150 g parsnip
50 g celery
80 g onion
50 ml oil
1 teaspoon paprika
30 g fresh or 1 teaspoon dried tarragon
200 ml cream fraiche
1 tablespoon flour
1 teaspoon white wine vinegar
salt and black pepper

How to make:

1. Soak the roll into water. Season the meat with salt, pepper, add the chopped parsley the egg and the soaked roll (make sure you push out of it as much water as you can with you hand), knead them together well. Make wallnut sized balls with wet hand and set them aside.
2. Chop the onion finely and throw it on the oil, stir for a few minutes. Chop all the veggies to julienne, add them to the onion, fry few minutes, add the paprika, mix,  and put 1200 ml water to the bowl. Wait until it starting boiling, then put the meat balls into the soup and cook for 25 minutes.
3. Mix the cream fraiche with 50 ml water,  the flour, the vinegar and the finely chopped tarragon. Take out 3-4 tablespoon from the hot soup, mix it with the cream fraiche as well and add it to to soup. 2 more minutes cooking and ready.