Romanian Meatball Soup (Ciorba de Perisoare)

In a bowl add all the meatball ingredients together and mix well by hand. Shape into meatballs about 1 inch in diameter. Place meatballs in the fridge until ready to add to soup.

Heat the olive oil in a heavy bottom 5 qt pot to medium heat and sauté the onions, carrots, parsnips, celery for about 5 minutes.

Season with salt and pepper. Stir in the tomato paste, then add the chicken broth and water. Bring to a boil.

Add the meatballs one at a time. They will rise to the top when done. About 10-15 minutes on medium heat.

Season with Vegeta or Vegetable Broth Mix by Epicure.

Add the lemon juice and lovage. Taste for salt and pepper and adjust as necessary.

Garnish with parsley. Serve hot with sour cream.

Equipment Needed

Allergens