Romanian Meatball Soup

 

 

 

    
    Ingredients (for a huge pot, like mine):
 
a little more than a 1/2 pound ground meat (the very lean one)
1 onion 
1 big carrot
1 parsnip
1/2 celery root (or 2 sticks of green celery)
1/2 red bell pepper (or the whole thing if you want to go crazy)
4-5 tomatoes (or a can of diced tomatoes)
1 tbs olive oil 
1/2 cup of pre-boiled rice for the meatballs (you can add another 1/2 cup in the soup)
2 eggs
1 cup flour
1 bunch of parsley leafs
1 lemon or bors (if you can find that at the Romanian store)
salt& pepper 
   How it’s made:
 
   Fill the pot half way through with water and bring to a boil. Cut the veggies in small pieces and drop them into the pot and add also the oil and salt&pepper (and 1/2 cup rice optional . Mix the meat with a hand full of parsley leafs (finely chopped), salt&pepper, an egg and the rice; form little balls with the resulting composition. Roll the balls through the flour (that way the meatballs will not break into little pieces while boiling together with the veggies). You should be done in no more then 10 min after putting the veggies into the pot, otherwise the veggies will overcook. Put the meatballs into the boiling soup. Puree or chop the tomatoes and add them to the soup 5 minutes after the meatballs. Let everything simmer for another 15-20 minutes (try the meat with a fork to make sure is ready). Lightly beat the remaining egg, add it to the soup and spread it with a fork (be quick, it coagulates almost instantly). Remove from stove and put the lemon juice (better put little by little and taste it; I like it extremely sour so I put all the juice… and then some more in the plate) and the remaining chopped parsley leafs. Cover it with a lid and let it rest for 10-15 minutes.
   Now you can put some sour cream in there as well, but I like like this:

 

 

 

ENJOY!

 

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