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Littlemafia's Romanian Meatballs Soup

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“I'm opening a series of Romanian soups,especially sour soups called Chiorba or Borsh.Very popular here, some people eat them everyday. This one is called Chiorba de perisoare. I mentioned that it's optional the sour cream & egg yolks step. It makes the soup richer, even if you skip it the taste is still good.”
READY IN:
1hr 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the meatballs, mix together all the ingredients. Then take a little of this mixture and make little balls (the size that you like - my mom makes them quite big while I prefer them small).
  2. Fry the chopped onion in oil .
  3. Add the chopped or grated onion,carrot,parsley and celery root.
  4. Add the water , salt and leave to boil for 10 - 15 minutes, then add the meatballs to the soup, one by one.
  5. Simmer until the meatballs rise - about 30-45 minutes .
  6. Add the parsley .
  7. Turn off the heat and cover for 15 minutes.
  8. This step is optional :In a separate bowl, mix 2 egg yolks with the sour cream. Add the egg/sour cream mixture into the soup.
  9. To season the soup add fresh lemon juice - adjusting to taste.
  10. Add the chopped parsley,the celery and the lovage leaves.
  11. Serve with sour cream.

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