Romanian Meatball Sour Soup Ciorba De Perisoare Recipes

LITTLEMAFIA'S ROMANIAN MEATBALLS SOUP

Steps:

• 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).
• Fry the chopped onion in oil .
• Add the chopped or grated onion,carrot,parsley and celery root.
• Add the water , salt and leave to boil for 10 - 15 minutes, then add the meatballs to the soup, one by one.
• Simmer until the meatballs rise - about 30-45 minutes .
• Add the parsley .
• Turn off the heat and cover for 15 minutes.
• 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.
• To season the soup add fresh lemon juice - adjusting to taste.
• Add the chopped parsley,the celery and the lovage leaves.
• Serve with sour cream.

ROMANIAN MEATBALL SOUR SOUP (CIORBA DE PERISOARE)

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.

ROMANIAN MEATBALL SOUR SOUP (CIORBA DE PERISOARE)

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.

PORK MEATBALL SOUP (CIORBA DE PERISOARE)

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.