Romanian Meatball Soup

• परोसना: 10 servings
• सक्रिय समय: 30 minutes
• कुल समय: 1 hour 30 minutes

सामग्री

2 lbs (900g) ground pork (or chicken)

2/3 cup (130g) risotto rice

1 egg

3 golden onions

2 large carrots

1 large parsnip

1 small celery root

1 medium parsley root

1 bunch fresh parsley

1 bunch fresh lovage (optional)

1 red (or green) pepper

1 can diced tomatoes

salt and pepper (to taste)

6-7 tbsp cooking oil

3 cups (600ml) bors (bran) (optional OR)

3-4 tbsp vinegar or lemon juice (alternative sour agent)

निर्देश

Put 1 gallon of cold water in a big pot to low heat, to have it for later.Prepare the meat mixture: mix together the meat, rice (already washed and dried), one finely chopped onion, the egg, half of the parsley bunch finely chopped, salt and pepper to taste. Cover with cling film and put it in the fridge until you need it.

Prepare vegetables: peel and wash the vegetables. Chop the onions and put aside. Grate the rest of the vegetables. Dice the red pepper. Get a large soup pan and place it on the stove on medium heat. Pour the cooking oil, let it heat and saute the onion 3-5 minutes until soft and beautifully golden.Add the grated vegetables and saute 10 minutes more, stirring until really soft. Don't let them attach to the bottom of the pan. If necessary add 1-2 more tbsp cooking oil.Add the heated water prepared from above and stir well. Add 1/2 teaspoon salt or to your taste. Cover and let it simmer on low heat for about 10-15 minutes. Meanwhile we are going to prepare the meatballs.

Take out the meat mixture from the fridge and prepare a platter or a clean cutting board aside. Water your hands and start forming small meatballs. Place them on the prepared platter as you make them. Finish all the mixture.When finished, verify the soup. It should be boiling. Add the meatballs to the soup very gently, stirring so all of them are covered with soup. If necessary, add more heated water. Skim the forming foam from the surface 2-3 times. Cover partially and let them cook for about 30 minutes.

Add the canned tomatoes, stir and let it cook another 15 minutes. Verify if the meatballs are well cooked and if so, turn off the heat. Add the boiled bran (bors) OR 3-4 tbsp of vinegar. Chop the remaining fresh parsley and add it to the soup. Chop the fresh lovage also and add it.Serve in individual soup bawls with more vinegar/lemon juice aside, chili peppers and sour cream and your preferred bread for full deliciousness.

नोट्स

Tip & variation: Sometimes I add at this point 2-3 cubed potatoes, or a handful of (homemade) noodles.

Try it, it brings more richness to the soup.

Finally, try one meatball to see if the meat and rice are cooked.

If everything is OK, turn off the heat and add the souring agent: 3 cups (or more) boiled bors (bran) or 3-4 tbsp of white vinegar / lemon juice. Stir well.

More vinegar can be added upon serving, according to personal taste.

Serving Romanian Meatball Soup

Serve in individual soup bawls, with additional vinegar / lemon juice aside & some chili / jalapeno peppers (optional). 🌶️

Also, we sometimes add a dollop of sour cream to the soup for intense and full richness and tastefulness.

Now, it’s time to enjoy this Romanian meatball soup! Doesn’t it look inviting?

Also throw in a bunch of finely chopped fresh parsley and lovage (a special tasteful herb used to garnish sour soups) if available.

It’s very tasteful and nutritious from all that vegetables we used. I encourage you to cook it and let me know if you liked it!

Preserving

Let it cool on room temperature and put the soup pot into the fridge for about 3-4 days.

Only reheat the amount you plan to eat at one serving. This soup will get you covered for a few days, having something to serve quickly.