Littlemafia's Romanian Meatballs Soup |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I'm opening a series of Romanian soups,especially sour soups called Chiorba or Borsh.Very popular here, some people eat them everyday. This one is called Chiorba de perisoare. I mentioned that it's optional the sour cream & egg yolks step. It makes the soup richer, even if you skip it the taste is still good. Ingredients:
3 liters water |
3 carrots |
2 parsley roots |
1/4 celery root |
2 onions |
2 tablespoons tomato paste |
salt |
200 ml sour cream (optional) |
2 egg yolks (optional) |
fresh parsley |
celery leaves |
lovage, leaves |
lemon juice |
2 tablespoons white rice |
1/2 kg ground meat |
1 egg |
salt |
pepper |
parsley |
breadcrumbs |
Directions:
1. To make the meatballs, mix together all the ingredients. Then take a little of this mixture and make little balls (the size that you like - my mom makes them quite big while I prefer them small).
2. Fry the chopped onion in oil .
3. Add the chopped or grated onion,carrot,parsley and celery root.
4. Add the water , salt and leave to boil for 10 - 15 minutes, then add the meatballs to the soup, one by one.
5. Simmer until the meatballs rise - about 30-45 minutes .
6. Add the parsley .
7. Turn off the heat and cover for 15 minutes.
8. This step is optional :In a separate bowl, mix 2 egg yolks with the sour cream. Add the egg/sour cream mixture into the soup.
9. To season the soup add fresh lemon juice - adjusting to taste.
10. Add the chopped parsley,the celery and the lovage leaves.
11. Serve with sour cream.
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