Meatball Soup (Supa Cu Perisoare)

“Recipe from one of my favourite fund raiser cookbooks - the kind that has members share their best recipes. This recipe from their 100th Anniversary Cookbook put out in 2002. Have made this with the very lean ground pork - have also made it with lean ground beef - both were equally delicious! Am very partial to parsnips so if there are left overs they are mine - all mine! A hearty soup perfect for a light lunch or evening meal.”
1hr 15mins

Ingredients Nutrition


  1. Stock:bring water to a boil and add the chopped vegetables. Lower the heat to medium and cook until partly done. Add salt and pepper to taste. ( I do a bit of tweaking - I saute the onions and celery in a little oil - then add in the rest of the vegetables stirring for several minutes before adding the water and bringing to a boil.) then follow through to lowering the heat to medium and cooking until partly cooked.
  2. Meatballs:Mix all the meatball ingredients and form into 1 inch balls.
  3. Drop meatballs into the stock mixture.
  4. Add dill, parsley and lemon juice.
  5. Cook for 1/2 hour or until meatballs are done.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a