Romanian Meatball Soup

Here’s another recipe from Jocooks which my son had tried and had recommended to me. I love this soup for couple of reasons. It uses lemon juice and tomato paste, ingredients that give the broth its pleasing tangy taste. It also consists of meatballs, which makes this soup hearty and a meal on its own. The meatballs have uncooked rice in them which was a new concept for me. They are cooked in the broth and not fried, making this dish healthy as well. The cooked meatballs were tender, tasty and heartwarming. This Romanian meatballs soup is definitely a keeper. It is a perfect dish to have on a cold winter day. Love it!

Romanian Meatball Soup

 

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Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

 

Author: Liza A

Serves: 8 servings

Ingredients

Meatballs:

• 1 lb lean ground pork
• 1 shallot, minced
• 1 tsp garlic powder
• 1 egg
• ¼ cup of long grain rice
• ¼ cup of breadcrumbs
• 2 tbsp chopped parsley
• Sea salt and pepper to taste

Soup:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 sticks celery, chopped
• 10 cups chicken broth
• 2 tbsp of tomato paste or 1 cup tomato juice
• Juice of one lemon or more to taste
• Sea salt and pepper to taste
• 1 egg, beaten
• Chopped parsley

Instructions

1. Mix all the ingredients for the meatballs and roll in balls of desired size. Set aside.
2. Heat olive oil in large stockpot. Add onion, carrots and celery; sauté over medium heat until vegetables begin to soften, about 4 minutes.
3. Add the broth. Bring to a boil and then add the meatballs one at a time.
4. Keep boiling until meatballs rise to the top then add the tomato juice or paste, lemon juice, salt and pepper to taste. Continue to simmer over medium heat for about 20 minutes. Slowly pour in the eggs in a steady stream. Sprinkle with chopped parsley. Transfer to a serving bowl, top with a dollop of sour cream and serve.

Notes

Recipe source: Jocooks

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