Ciorba de Perisoare | Romanian Porcupine Meatballs Sour Soup

🧂 Ingredients

• 1 yellow onion

  finely diced
• ½ leek

  finely diced
• 3 carrots

  grated or cut into small pieces
• ½ cup parsley

  finely diced
• 2 tablespoons dried summer savory

  a.k.a. cimbru *
• 2 tablespoons sweet or smoked paprika
• ½ teaspoon black pepper
• 1 tablespoon tomato paste
• 1 chicken or veg bouillon cube
• 1 teaspoon salt
• ¼ teaspoon citric acid

  or 2-3 tablespoon lemon juice
• 3 liters water
• ½ tablespoon vegetable oil
• 2-3 potatoes

  cut into bite-sized pieces
• 2 tablespoons lovage **

  finely diced and added just before serving
• 2 tablespoons fresh dill

  finely diced and added just before serving
• 2 tablespoons fresh parsley

  finely diced and added just before serving
• 3-4 tablespoons sour cream

  added just before serving or on the side
• 500 grams ground pork

  or substitute beef, chicken or turkey
• ½ cup short grain rice
• 3 tablespoons chopped parsley
• 1 yellow onion onion

  very finely diced
• 1 egg
• ½ teaspoon salt
• ½ teaspoon cimbru
• ¼ teaspoon black pepper

Instructions

• 1 Cut and prepare all the vegetables and herbs.
• 2 Mix the meatball ingredients together in a bowl and then form the meatballs.**
• 3 Add oil to a large stockpot and saute the onion and leek on medium-high heat
  until translucent and just beginning to brown.
• 4 Add the rest of the vegetables, the ½ cup parsley, tomato paste, salt, dried
  herbs and spices.
• 5 Cover with about 2.5 liters of water and bring to a boil then reduce heat and
  simmer covered over low heat for about 30 more minutes.
• 6 After the soup has simmered covered for about 30 minutes, uncover and gently
  drop the meatballs into the still simmering broth. Cover and simmer another 10
  minutes.
• 7 Turn off heat and allow to cool at least 5 minutes.
• 8 Add the chopped fresh herbs, lemon juice or citric acid if using.
• 9 Taste the soup and adjust the seasoning to your liking.

Nutrition Info