Ciorba De Perisoare - Pork & Rice Meatball Soup
Categories: Pork, Meat, Soup, Romanian, Euro, Ethnic, Side dish
Yield: 6 servings
8 oz Ground pork
1/2 c White rice cooked
1 ea Egg lightly beaten
1 ea Onion minced
Salt & pepper to taste
3 tb Olive oil
2 eas Celery rib minced
1 ea Garlic clove minced
1 ea Carrot minced
1/2 ea Red Bell pepper seeded & minced
2 tb Tomato paste
1 tb Hungarian sweet paprika
6 c Chicken stock
1 ea 15-oz. can whole peeled tomatoes drained & crushed
2 tb Fresh lemon juice
2 tb Parsley minced
Mix pork, rice, egg, 1/2 of onion, salt & pepper in a bowl.
Form into 8 1 1/2" diameter meatballs then chill.
Heat oil in a saucepan over med-high heat.
Add remaining onion, celery, carrot & Bell pepper.
Season to tatse with salt & pepper.
Cook while stirring comnstantly until soft.
Add tomato paste & paprika.
Cook for 2-3 mins. while stirring until lightly caramelized.
Add stock and tomatoes, and bring to a boil.
Reduce heat to med-low.
Add meatballs then cook for 15-18 mins. while stirring often until meatballs are cooked through.
Stir in lemon juice then adjust seasoning.
Ladle soup & meatballs into serving bowls then garnish with parsley & serve.
ORIGIN: Anna Palotescu, Tagu Mares-Romania, circa 1999