lunch

Ciorba de Perisoare - Romanina Meatball Sour Soup

Name: Ciorba de Perisoare - Romanina Meatball Sour Soup
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 kg minced beef; 1 liter beef stock; 2 tablespoon breadcrumbs; 2 carrots, diced; 1 celery stalk, sliced; 1 egg; 1 egg, beaten; Fresh parsley; Lemon juice to taste; a dash of olive oil; 1/2 onion, finally chopped; 1 onion, chopped; 1 parsnip, diced; 2 tablespoons of uncooked rice; Salt and pepper to taste; 1 tablespoon tomato paste

“Ciorba de Perisoare - Romanina Meatball Sour Soup might be a good recipe to expand your main course recipe box. Watching your figure? This dairy free recipe has 338 calories, 21g of protein, and 16g of fat per serving. This recipe serves 4 and costs $2.02 per serving. 1 person has tried and liked this recipe. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up carrots, parsley, breadcrumbs, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 64%, this dish is pretty good. Try Romanian Meatball Soup (Ciorba de Perisoare), Romanian Meatball Soup (Ciorba de Perisoare), and Romanian Meatball Soup (Ciorba de Perisoare) for similar recipes.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Beef¼ kg
Beef stock1 l
Breadcrumbs2 tbsp
Carrotsdiced2
Celery stalksliced1
Egg1
Eggbeaten1
Parsley4 servings
Lemon juice4 servings
Olive oil1 dash
Onionfinally chopped½
Onionchopped1
Parsnipdiced1
Rice2 tbsp
Salt and pepper4 servings
Tomato paste1 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 45 min

1
Heat the oil in a cooking pot, add all the vegetables and saut over medium-low heat until they have softened. Put in the tomato paste and stir to combine.
2
Pour the stock and bring to a boil. Get into a simmer to start cooking the vegetables while preparing the meatballs.Meanwhile, combine all the meatball ingredients in a bowl, mix them well and make small meatballs. For a quicker version you can prepare them in advance and even keep them frozen.Drop in the meatballs and simmer around 20 minutes, make sure the rice is cooked. Season with the lemon juice, salt and pepper. At this stage, if desired, slowly incorporate the beaten egg stirring continuously. I have my ration of protein with the meatballs, so I left the egg out.Include the leaves and serve with a dollop of sour cream if desired. Enjoy!