Pork meatballs soup. Traditional sour soup, Transylvanian recipe.
There are a lot of versions (as with all dishes) of this pork meatballs soup all over the country. Soured with lots of things from vinegar to gooseberries.
I prefer it with just a bit of sourness from the tomatoes and should someone need, vinegar can be added, or sour cream at the end.
- 500g minced pork
- 1/4 rice, 1 egg
- 1-2 carrots, 2 onions
- 1 parsnip
- 100g celeriac
- 200ml tomato passata
- 50ml oil
- salt, pepper, sweet paprika, dried thyme
- fresh lovage or parsley
- sour creme and chili to serve
Chop the onions as small as you can. Chop the rest of the vegetables into small pieces or dice. Sweat the onions in a couple of spoons of oil until softened. Leave to cool.
Mix the meat with the softened onions, the egg, rice, thyme, season with salt and black pepper and add a teaspoon of paprika. Mix well, and then form into meatballs, about the size of a golf ball.
In a large pot heat up the oil and then add the chopped vegetables. Gently fry for a few minutes until they start to soften, than add a teaspoon of paprika, mix and leave for 30 seconds.
Top the pan with water and bring to a slow simmer. Slowly add the meatballs and leave to simmer, covered, for about 30 minutes to 1 hour (depending on the size of the meatballs you make, I can never get them small enough).
Once the meatballs have cooked through, add the tomato passata and cook for a further 10 minutes. Season the broth once more with salt and pepper to taste.
Before serving sprinkle lots of fresh herbs over the top, the best being lovage, if you haven’t got any, fresh parsley can do. Serve with fresh bread, sour cream for those that like it like that and either fresh or pickled chilies for those that love spice. Like me.
Other popular recipes in this category:
- Best Romanian chicken paprikash with flour dumplings.
- Traditional cabbage rolls (sarmale) stuffed with minced pork and smoked meats.
- Chicken and noodles soup.