Pork Meatball Soup Ciorba De Perisoare Recipes

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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

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.

ROMANIAN MEATBALL SOUR SOUP (CIORBA DE PERISOARE)



Romanian Meatball Sour Soup (Ciorba de Perisoare) image

Honestly to-die-for soup. Romanians from Transylvania have a saying: 'asa'i de buna, ca-ti vine sa-ti bati copiii cu lantul ud, sa-i sui in pod si sa le furi scara' (so good, you feel like you want to tie up your kids, stick them in the attic, and steal the ladder). Not that the Transylvanians will do anything like that... Serve in bowls topped with extra sour cream.

Provided by SeaFem

Categories     Beef Soup

Time 2h

Yield 8

Number Of Ingredients 22

1 tablespoon oil, or to taste
3 carrots, grated
1 red bell pepper, chopped
1 red onion, chopped
1 parsley root, grated
3 quarts water
2 tomatoes, chopped
3 stalks celery, halved
1 pound ground beef
½ onion, finely chopped
2 egg whites
¼ cup rinsed medium-grain rice
2 tablespoons all-purpose flour
1 pinch dried dill weed
salt and ground black pepper to taste
1 teaspoon lovage leaves
1 teaspoon garlic and herb seasoning blend (such as Mrs. Dash®)
½ teaspoon dried dill weed
½ teaspoon dried parsley
1 lemon, juiced
½ (8 ounce) carton sour cream
2 egg yolks

Steps:

  • Heat oil in a 6-quart pot over medium heat. Add carrots, red bell pepper, 1 red onion, and parsley root; cook and stir until slightly softened, 10 to 15 minutes. Pour in water. Add tomatoes and celery. Simmer until flavors combine, about 30 minutes.
  • Mix ground beef, 1/2 onion, egg whites, rice, flour, 1 pinch dill, salt, and pepper together in a large bowl. Wet your palms with water and roll spoonfuls of the beef mixture into meatballs.
  • Drop meatballs carefully into the pot. Cook until no longer pink in the center, 30 to 35 minutes. Stir in lovage, garlic herb seasoning, 1/2 teaspoon dill, and parsley. Remove from heat. Stir in lemon juice.
  • Mix sour cream and egg yolks together in a small bowl. Stir into the soup. Cover and let stand for 15 minutes.

Nutrition Facts : Calories 242 calories, Carbohydrate 15.4 g, Cholesterol 92.7 mg, Fat 14.2 g, Fiber 2.4 g, Protein 13.4 g, SaturatedFat 5.8 g, Sodium 126.1 mg, Sugar 4.4 g

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