Romanian Traditional Meatball Soup Recipe | Granny's Kitchen Recipes | Ciorbă de perișoare

This traditional Romanian meatball soup is absolutely delicious and very easy to make. It's warm and healthy and scrumptious!

#meatballsoup #romanianfood #grannyskitchenrecipes

Romanian Tradition Meatball Soup Recipe:

INGREDIENTS:

For the soup:

200g frozen mixed vegetables
1 onion
100g spinach
2 celery stalks
Half bunch parsley
Half bunch dill
Tin of chopped tomatoes
Chicken/vegetable stock (optional)
3 Roasted red peppers or 1 fresh red bell pepper
1 chicken/vegetable stock cube
Ground black pepper to taste
Salt to taste
1tbsp lovage
2 Bay leaves
Dry thyme
2tbsp oil

For the meatballs:

500g pork mince or any mince you prefer
50g rice
1 onion
2 tbsp oil
Salt to taste
Ground black pepper to taste
Half Bunch of parsley and dill
1 tsp dry thyme
1 tbsp lovage
1 egg
1 tbsp Ketchup
1 tsp Chicken seasoning
1tbsp Paprika
1 tsp all purpose seasoning

DIRECTIONS

Meatballs: Add the mince in a bowl, rice, egg, ketchup, chicken seasoning, paprika, salt,
ground black pepper, lovage, all purpose seasoning. Dice the onion and add it in. If you use whole dried thyme, then you need to chop it, otherwise add it in as it is. Chop the parsley and add it in. Do the same with the dill. Mix everything really well, add the oil and remix.
Taste to see if it needs any extra seasoning. Now you can shape the meatballs.

Soup: Slice the pepper, the celery stalks and chop the parsley and dill. Place oil in a deep pot on medium heat and warm up. Add in the sliced onion and fry until golden brown. Add bay leaves and after 2 min, add the
frozen vegetables. Fry for 2 minutes longer, then add the pepper and celery. After 5 minutes, add chicken stock. You can use as much as you have or as little as you have, however if you don't have any, it's optional. Add the chopped tomatoes and fill the pot with water, almost full,
but keep in mind you will need to add the meatballs later on in the soup, so don't fill it to the top, otherwise it will spill over. Add thyme in, chopped spinach, mix well and bring to boil.
Add salt to taste, ground pepper and all purpose seasoning.
Boil for 20 minutes, turn the heat low and add in the meatballs, one by one. If you feel there are too many and they wont' fit, you can freeze the rest of the meatballs. They will keep good for a few months. Allow to boil, adding the chopped parsley, chopped dill and lovage.
The soup is done when the rice in the meatballs is fully cooked. You can also use fresh vegetables, it might take longer for these to boil, however the soup is ready when, of course, everything is cooked.

You can serve it as it is, or with a dollop of sour cream, a sprinkle of lovage and parsley.

Bon Appétit!

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