Ciorba de perisoare/ Meatball soup

Heat olive oil in a pot and sauté the onion until translucent.

Add the leek, carrots, celery root, celery stalks, parsley root, parsnip, and red bell pepper to the pot. Stir and cook for a few minutes.

Pour in 2 liters of water and add bay leaves, salt, and pepper. Bring to a boil.

Simmer the soup for about 30 minutes.

In a bowl, mix the minced pork-beef, egg, rice, fresh parsley, salt, and pepper to form meatballs.

Shape the mixture into meatballs and add them to the soup.

Cook the meatballs in the soup until they are fully cooked.

Stir in the lemon juice, sour cream, and egg yolks just before serving. Garnish with fresh dill and parsley.

Allergens