Romanian Meatball Soup With Sour Cream Is The PERFECT Comfort Food

Put the chicken bones to boil in a soup pot in cold water to which you have added a spoonful of sea salt. Boil on low heat for about half an hour, and if you see foam on top, collect it with a spoon.

Clean and cut the carrots, parsley roots, celery roots, onion and red bell pepper into small cubes.

Mix the pork mince well with an egg and finely grated onion in a bowl, and season with sea salt, ground pepper and dried celery leaves. Form balls the size of walnuts.

Add the meatballs one by one to the chicken soup. Wait until it starts to boil again, and add the finely chopped root vegetables, less the red bell pepper.

Season with sea salt, ground pepper, dried lovage and celery leaves.

After ten minutes, add the chopped red bell pepper.

Mix two egg yolks with two large spoonfuls of cream in a bowl until you get a homogeneous paste.

Turn off the heat, and you raise the temperature of the liaison to that of the soup, mixing three ladlefuls of soup into the bowl and then pouring everything back into the pot.

Add a bunch of fresh, chopped parsley and the juice of half a lemon.

Serve hot, with pickled or fresh chilli and fresh bread. You can add more sour cream or a few drops of lemon juice.

Equipment Needed

Allergens