Pork Meatball Soup Ciorba De Perisoare Recipes
ROMANIAN MEATBALL SOUR SOUP (CIORBA DE PERISOARE)
Honestly to-die-for soup. Romanians from Transylvania have a saying: 'asa'i de buna, ca-ti vine sa-ti bati copiii cu lantul ud, sa-i sui in pod si sa le furi scara' (so good, you feel like you want to tie up your kids, stick them in the attic, and steal the ladder). Not that the Transylvanians will do anything like that... Serve in bowls topped with extra sour cream.
Provided by SeaFem
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h
Yield 8
Number Of Ingredients 22
Steps:
- Heat oil in a 6-quart pot over medium heat. Add carrots, red bell pepper, 1 red onion, and parsley root; cook and stir until slightly softened, 10 to 15 minutes. Pour in water. Add tomatoes and celery. Simmer until flavors combine, about 30 minutes.
- Mix ground beef, 1/2 onion, egg whites, rice, flour, 1 pinch dill, salt, and pepper together in a large bowl. Wet your palms with water and roll spoonfuls of the beef mixture into meatballs.
- Drop meatballs carefully into the pot. Cook until no longer pink in the center, 30 to 35 minutes. Stir in lovage, garlic herb seasoning, 1/2 teaspoon dill, and parsley. Remove from heat. Stir in lemon juice.
- Mix sour cream and egg yolks together in a small bowl. Stir into the soup. Cover and let stand for 15 minutes.
Nutrition Facts : Calories 242 calories, Carbohydrate 15.4 g, Cholesterol 92.7 mg, Fat 14.2 g, Fiber 2.4 g, Protein 13.4 g, SaturatedFat 5.8 g, Sodium 126.1 mg, Sugar 4.4 g
PORK MEATBALL SOUP (CIORBA DE PERISOARE)
Tangy Romanian soup that comes in a variety of flavors and variations; perfect for both meat lovers and vegetarians. Take any ciorba recipe and alter it to make a tasty creation all your own. This is especially delicious on a cold day. Ground pork will add a fatty/oily taste to the soup, so no additional oil is needed for this recipe.
Provided by Hungry_for_more
Categories Pork
Time 2h20m
Yield 10 bowls, 10 serving(s)
Number Of Ingredients 14
Steps:
- Place ground pork in a bowl and add 1/2 cup chopped onion.
- Add flour, dill, 1 tsp salt, 1 tsp pepper, 1 tsp chili powder and mix into meat.
- After mixing well, shape meat into small balls.
- Bring water to a boil in a large pot.
- Add meatballs and vegetable stock and turn heat down to medium. Boil for about 1 and 1/2 hours or until meatballs are no longer pink inside.
- Add chopped celery, carrots, lemon juice, 1 cup chopped onion, and zucchini and cook an additional 30 minutes.
- Turn off heat and add chopped parsley. Serve with a spoon of sour cream.
CIORBă DE PERISOARE (PORK-AND-RICE MEATBALL SOUP)
Steps:
- . Mix pork, rice, egg, half the onion, and salt and pepper in a bowl until evenly combined. Form into eight 1 1/2″ meatballs, and chill. 2. Meanwhile, heat oil in a 6-qt. saucepan over medium-high heat. Add remaining onion, celery, carrot, and bell pepper; season with salt and pepper, and cook, stirring, until soft, about 8 minutes. Add tomato paste and paprika, and cook, stirring, until lightly caramelized, about 2 minutes. Add stock and tomatoes, and bring to a boil. Reduce heat to medium-low. Add meatballs, and cook, stirring occasionally, until meatballs are cooked through, about 15 minutes. Stir in lemon juice, and season with salt and pepper. Ladle soup and meatballs into serving bowls, and garnish with parsley to serve.
More about "pork meatball soup ciorba de perisoare recipes"
CHICKEN MEATBALL SOUP RECIPE • CIAOFLORENTINA
From ciaoflorentina.com
5/5 (1)Category MainCuisine ItalianTotal Time 1 hr 10 mins
- Heat up the olive oil in a large enameled cast iron pot. Add the diced onion with a pinch of sea salt and saute until translucent, about 5 minutes. Add the diced carrot, parsley root, celery and celery root, together with the bay leaves and give it a good stir. Cook for an additional 5 minutes.
- Add the canned tomatoes and the water and bring to a slow simmer. Season with the sea salt. Allow the soup to simmer on very low flame while you prepare the meatballs.
- To make the meatballs combine all the meatball ingredients in a large bowl and shape them into golf ball size. Add them one by one to the soup and bring it back to a simmer before covering with a tight lid. Add the bell peppers and cover with a tight lid. Allow to cook on low flame ( just gentle simmering ) for 20 minutes.
- Remove from flame and without peaking inside allow it to sit for 10 minutes for the rice in the meatballs to cook completely.
ROMANIAN MEATBALL SOUP (CIORBA DE PERISOARE) - JO COOKS
From jocooks.com
4.6/5
- In a bowl add all the meatball ingredients together and mix well. Shape into meatballs about 1 inch in diameter. You should get about 30 to 35 meatballs, depending on how big you make them. Place meatballs in fridge until ready to add to soup.
- Heat the olive oil in a heavy bottom 5 qt pot to medium heat. Add the onions, carrots and celery to the pot and cook for about 5 minutes or until the onions soften and are translucent.
- Season with salt and pepper. Stir in the tomato paste, then add the chicken broth and water. Bring to a boil then add the meatballs one at a time.
- Cook for about 10 minutes or until the meatballs are cooked through, they will rise to the top when they are done. Season with vegeta then add the lemon juice and lovage. Taste for salt and pepper and adjust as necessary. Very slowly pour in the egg in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. Cook for another minute then garnish with parsley.
WHOLE30 ROMANIAN MEATBALL SOUP - CIORBA DE PERISOARE ...
From cookprimalgourmet.com
Estimated Reading Time 5 mins
- To a large mixing bowl, add lamb, eggs, ½ cup parsley, 2 tsp kosher salt and 1 tsp black pepper. Using your hands, mix until just combined. Avoid over-mixing the meat or it will toughen. Form mixture into golf-ball sized meatballs and lay on a tray or sheet pan lined with plastic wrap or parchment. Tips: use an ice cream scoop to achieve equal size meatballs; wet your hands slightly to prevent the meat from sticking to your skin.
- Fill a 4qt stock pot with water and bring to a boil. Add the onion, bell pepper, carrot, potato and bay leaves. Season with 1 tbsp kosher salt and 1 tsp freshly cracked black pepper. Reduce heat to a steady simmer and cook until potatoes are slightly fork tender (approximately 18-20min)
- Add meatballs one at a time and boil until meat is cooked through (approximately 18-20min), skimming any foam that rises to the surface.
ROMANIAN MEATBALL SOUP (CIORBA DE PERISOARE)
From whereismyspoon.co
Estimated Reading Time 7 mins
- Place the smoked spare ribs in a large soup pot and cover with the water. Bring to a boil and cook slowly for about 30 minutes. Remove the foam with a slotted spoon.
- In the meantime clean and chop the vegetables into small cubes. Add them to the soup. If using dried tarragon, add it to the soup now.
- Immediately start making the meatballs by mixing the ground pork with 1 of the egg yolks and 3 tablespoons of the rice. Add salt and pepper generously.
- Form walnut-sized meatballs (I had about 35). Place the flour on a plate and turn the meatballs into it, shaking a bit to remove the excess. Add them to the soup together with the remaining two tablespoons of rice and cook on low heat for about 20 to 30 minutes or until the rice and the vegetables are soft.
ROMANIAN MEATBALLS SOUR SOUP (CIORBA DE PERISOARE)
From thebossykitchen.com
Estimated Reading Time 6 mins
- In a soup pot, pour oil and add the chopped vegetables minus the potatoes. The potatoes cook faster than the other vegetables to go in the pot a little later.
CIORBă DE PERISOARE | ROMANIAN PORCUPINE MEATBALLS SOUR SOUP
From theartofimprovisation.com
Estimated Reading Time 7 mins
- Add oil to a large stockpot and saute the onion and leek on medium-high heat until translucent and just beginning to brown.
ROMANIAN SOUP CIORBA DE PERISOARE RECIPE | DOBBERNATIONLOVES
From dobbernationloves.com
- Pour olive oil in a large pot over medium heat. Add the onions, carrots, celery and red bell pepper to the pot and cook for about 5 minutes or until the onions soften and are translucent.
ROMANIAN MEATBALL SOUP / CIORBA DE PERISOARE - GO COOK YUMMY
From gocookyummy.com
- 1. Take the minced meat, a raw egg, salt, pepper to taste, put them into a bowl and mix well. Leave the meat to marinate as long as you prepare the vegetables for the soup.
- 2. Chop the vegetables into small cubes. After you have finished chopping the vegetables, form the meatballs and place them on a plate.
- 3. Take a big saucepan in which you will make your soup, pour oil into the pan, warm the oil a little bit, and put over all the vegetables. Cook the vegetables for about 5-7 minutes.
- 4. Now, add 8-10 cups of water, salt to your taste, and wait until the soup starts to boil, turn the heat down slowly, and let it boil for about 5 minutes.
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