Pork Meatball Soup (Ciorba De Perisoare) |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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Tangy Romanian soup that comes in a variety of flavors and variations; perfect for both meat lovers and vegetarians. Take any ciorba recipe and alter it to make a tasty creation all your own. This is especially delicious on a cold day. Ground pork will add a fatty/oily taste to the soup, so no additional oil is needed for this recipe. Ingredients:
2 liters water |
1 lb ground pork |
1 cup vegetable stock |
1 1/2 onions |
2 carrots |
2 stalks celery |
2 zucchini |
1 cup lemon juice |
1/3 cup flour |
1/2 freshly chopped parsley |
1 tablespoon freshly chopped dill |
2 teaspoons salt |
2 teaspoons pepper |
1 teaspoon chili powder |
Directions:
1. Place ground pork in a bowl and add 1/2 cup chopped onion.
2. Add flour, dill, 1 tsp salt, 1 tsp pepper, 1 tsp chili powder and mix into meat.
3. After mixing well, shape meat into small balls.
4. Bring water to a boil in a large pot.
5. Add meatballs and vegetable stock and turn heat down to medium. Boil for about 1 and 1/2 hours or until meatballs are no longer pink inside.
6. Add chopped celery, carrots, lemon juice, 1 cup chopped onion, and zucchini and cook an additional 30 minutes.
7. Turn off heat and add chopped parsley. Serve with a spoon of sour cream.
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