Romanian Meatball Soup
Savory and hearty meatball soup made with beef and rice meatballs, carrots, celery, greens in a tasty broth
Ingredients
For the meatballs:
- 1 lb ground beef or pork
- 1 egg
- 2 tbsp fresh dill chopped or 1/2 tsp dried
- 2 tbsp fresh parsley chopped or 1 tsp dried
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 cup long grain rice uncooked
- 1/4 cup breadcrumbs
- 1/2 tsp salt to taste - I used more like 3/4
- black pepper to taste
For the soup:
- 2 tbsp olive oil
- 1 onion chopped
- 2 carrots chopped
- 4 celery stalks chopped
- salt and pepper to taste
- 2 tbsp tomato paste
- 4 cups chicken or beef broth
- 4 cups water
- chicken or beef bouillon to taste, optional
- 3 tbsp lemon juice
- 2 cups frozen spinach
- 2 tbsp chopped fresh parsley or lovage if you can find it
- 1 beaten egg optional
Instructions
- Mix all of the meatball ingredients together well. Heat the oil in a large dutch oven or soup pot over medium heat. Form smallish meatballs and drop them into the pan. Stirring occasionally, cook them until browned on all sides.
- Add in the carrot, onion and celery and cook stirring occasionally for a couple minutes, until the onions are translucent. Add in the tomato paste, lemon, water and stock, as well as bouillon if using. Reduce to a simmer and cook for 40-45 minutes, until the rice in the meatballs is no longer hard. Add in the frozen spinach and allow to come back to a simmer. Whisk in the egg if using, and allow it to thicken the soup. Serve in bowls topped with chop parsley if desired.
Tried this recipe?Let us know how it was!