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Romanian Meatball Soup – Ciorba de Perisoare

Romanian meatball soup-2

Romanian meatball soup-1

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Romanian Meatball Soup (Ciorba de Perisoare)

Ready in 1 hour
Serves 8

 

Ingredients :

1 lb of ground meat (you can use chicken;turkey, beef, whatever you prefer, you may even combine meat)
1 small onion; chopped
1 egg
1/4 cup of long grain rice
1/4 cup of breadcrumbs
parsley
salt and pepper; to taste
1 onion; chopped
2 carrots grated or cut in very small pieces
2 stalks of celery cut in very small pieces
2 tbsp of tomato paste or 1 cup of tomato juice
juice of one lemon
2 tbsp of olive oil
salt and pepper; to taste
1 egg, beaten
parsley for garnish

Instructions :

To start this off it’s very simple. Mix all the ingredients for the meatballs and start forming small meatballs about 1 inch in diameter, or even smaller, depends on how much patience you have. The smaller they are the cuter they look.
In a big pot, heat the oil and then add the vegetables and fry until the onion is clear.
Add about 8 to 10 cups of water, you may even add beef or chicken broth to this, depending on the meat you’re using. Wait for the soup to start boiling, then add the meatballs one at a time.
Keep boiling, when the meatballs are done, they will rise to the top, add the the tomato juice or paste, lemon juice, salt and pepper and let the soup simmer on medium heat for about 20 minutes. Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute.
When the soup is done, add the parsley. Serve this hot with a bit of sour cream.

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