Hearty Pumpkin Soup with Chicken Meatballs

Start by grating the *carrot* finely. Then, finely chop the *Yalta onion*. In a pan over medium heat, sauté the grated carrot until it's soft, then add the chopped onion and cook until translucent. Allow the mixture to cool.

In a large bowl, combine the *ground chicken* with the cooled vegetable mixture, adding salt, pepper, and your choice of *spices* for flavor. Mix well until all ingredients are combined. Form small meatballs using your hands.

If you're not cooking immediately, you can freeze the meatballs; they will keep in the freezer for up to 1 month. Otherwise, they can be used right away.

To make the soup, start by chopping the *Yalta onion* and slicing the *carrots* again. In a large pot, heat some oil and sauté the chopped onion and sliced carrots until they are tender.

Add the minced *garlic*, diced *pumpkin*, and *potatoes* to the pot, along with the *bay leaf*. Pour in 1.5-2 liters of water, ensuring all the vegetables are covered. Season with *salt* to taste. Bring to a boil, then simmer until all vegetables are cooked through and soft.

Once cooked, remove the *bay leaf* and use an immersion blender to puree the soup until smooth. Adjust seasoning, adding *nutmeg* for a warm flavor, and mix well.

To serve, ladle the warm pumpkin soup into bowls. Add a few of the *chicken meatballs* into each bowl for a hearty touch. For garnish, sprinkle with *chopped nuts* and *sliced green onion*. A splash of *cream* on top adds a delightful richness to the dish.

This recipe serves approximately 15-20 people, making it perfect for gatherings or family meals.