Ciorbă De Perisoare Pork And Rice Meatball Soup Recipes

PORK MEATBALL SOUP (CIORBA DE PERISOARE)

Pork Meatball Soup (Ciorba De Perisoare) image

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.

Provided by Hungry_for_more

Categories Pork

Time 2h20m

Yield 10 bowls, 10 serving(s)

Number Of Ingredients 14

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

Steps:

Place ground pork in a bowl and add 1/2 cup chopped onion.
Add flour, dill, 1 tsp salt, 1 tsp pepper, 1 tsp chili powder and mix into meat.
After mixing well, shape meat into small balls.
Bring water to a boil in a large pot.
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.
Add chopped celery, carrots, lemon juice, 1 cup chopped onion, and zucchini and cook an additional 30 minutes.
Turn off heat and add chopped parsley. Serve with a spoon of sour cream.

CIORBă DE PERISOARE (PORK-AND-RICE MEATBALL SOUP)

CIORBă DE PERISOARE (PORK-AND-RICE MEATBALL SOUP) image

Categories Soup/Stew Pork

Yield 4 servings

Number Of Ingredients 15

Ingredients

8 oz. ground pork
1/2 cup cooked white rice
1 egg, lightly beaten
1 medium yellow onion, finely chopped
Kosher salt and freshly ground black pepper, to taste
3 tbsp. olive oil
2 ribs celery, finely chopped
1 medium carrot, finely chopped
1/2 red bell pepper, stemmed, seeded, and finely chopped
2 tbsp. tomato paste
1 tbsp. paprika
6 cups chicken stock
1 15-oz. can whole, peeled tomatoes, drained and crushed
2 tbsp. fresh lemon juice
2 tbsp. finely chopped parsley

Steps:

. Mix pork, rice, egg, half the onion, and salt and pepper in a bowl until evenly combined. Form into eight 1 1/2″ meatballs, and chill. 2. Meanwhile, heat oil in a 6-qt. saucepan over medium-high heat. Add remaining onion, celery, carrot, and bell pepper; season with salt and pepper, and cook, stirring, until soft, about 8 minutes. Add tomato paste and paprika, and cook, stirring, until lightly caramelized, about 2 minutes. Add stock and tomatoes, and bring to a boil. Reduce heat to medium-low. Add meatballs, and cook, stirring occasionally, until meatballs are cooked through, about 15 minutes. Stir in lemon juice, and season with salt and pepper. Ladle soup and meatballs into serving bowls, and garnish with parsley to serve.

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