Meatball Soup (Supa Cu Perisoare) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Recipe from one of my favourite fund raiser cookbooks - the kind that has members share their best recipes. This recipe from their 100th Anniversary Cookbook put out in 2002. Have made this with the very lean ground pork - have also made it with lean ground beef - both were equally delicious! Am very partial to parsnips so if there are left overs they are mine - all mine! A hearty soup perfect for a light lunch or evening meal. Ingredients:
6 cups water |
1 stalk celery (chopped) |
1 medium onion (chopped) |
2 medium carrots (diced) |
1 medium parsnip (diced) |
2 tomatoes (chopped) |
1 teaspoon fresh dill (may sub with 1/4 teaspoon dry dill, i always assure fresh dill when making this one) |
1 teaspoon fresh parsley (may sub with dried parsley, i usually add more) |
1 teaspoon lemon juice |
salt and pepper, to taste |
1 lb ground pork (very lean) |
1/2 cup long grain rice |
1 medium onion (finely chopped, find grated works well for me) |
1 egg |
1/4 cup water |
1 teaspoon salt (or to taste) |
1/4 teaspoon pepper (or to taste) |
Directions:
1. Stock:bring water to a boil and add the chopped vegetables. Lower the heat to medium and cook until partly done. Add salt and pepper to taste. ( I do a bit of tweaking - I saute the onions and celery in a little oil - then add in the rest of the vegetables stirring for several minutes before adding the water and bringing to a boil.) then follow through to lowering the heat to medium and cooking until partly cooked.
2. Meatballs:Mix all the meatball ingredients and form into 1 inch balls.
3. Drop meatballs into the stock mixture.
4. Add dill, parsley and lemon juice.
5. Cook for 1/2 hour or until meatballs are done.
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