Ciorba With Meatballs Recipe
Ciorba with meatballs is a cooked meat and vegetables preparation from Romania. Made with pork, veal, and meat bones along with vegetables, the ciorba with meatballs is very rich and heavy. You can use any meats of choice for this uniquely european recipe. cooked with rice and sour cream with herbs and seasoned to taste, the ciorba with meatballs is a ranks on the top as a party dish.
Ingredients
Veal shank bone
Fresh pork bones
2 large carrots, cut in 1/2
1 onion
2 parsley roots
1 celery knob
1 tomato
1 qt sauerkraut juice
Celery, leek, fennel, thyme
Parsley, tarragon, dill
Lovage, hot pepper seeds
1/2 lb chopped veal
1/2 lb chopped pork
1 egg plus 2 egg yolks
4 Tbsp uncooked rice
1 cup sour cream
1 Tbsp flour
Salt and pepper
Directions
Into large pot, put 3 quarts cold water.
Add veal shank bone and some fresh pork bones; bring to a boil.
Add carrots, parsley roots, celery knob (or stalk of celery), tomato and 2 sprigs of parsley.
Cover; boil until vegetables are tender.
Pour in sauerkraut juice; bring to a boil.
Cover; let stand while preparing meatballs.
Mix veal and pork (not too fat, not too lean) with egg, salt and pepper to taste, 1 tablespoon chopped parsley, 1 chopped small onion, little thyme and 2 large tablespoons rice; mix well.
Form small balls (size of walnuts) with hands.
Roll meatballs in flour; let stand on cutting board.
Strain soup into another pot; add water or sauerkraut juice, if needed, depending on how sour you'd like it.
Bring to a boil.
Add 2 more tablespoons rice.
When boiling starts again, add meatballs.
Add celery, leek, fennel, parsley, tarragon and lovage (all chopped) and a few seeds from a sharp pepper.
Mix sour cream, 2 egg yolks and 1 tablespoon flour in bowl, adding slowly cold water until you get a thin paste.
Pour paste into ciorba, stirring constantly.
Let boil slowly for 20 minutes.
Cover pot.
Throw over cover a large towel to preserve the exquisite bouquet.
Serve hot with tablespoon of sour cream and sprinkle with chopped fresh green dill, tarragon or parsley.
On the side serve a small red or green sharp pepper.
The ciorbas improve with time.
Keep tightly covered in refrigerator.
With a few slices bread, a plateful of ciorba makes a wholesome meal.
The vegetables and herbs used are a good source of minerals and vitamins, and its tastiness creates a joy in eating, the healthful effects of which cannot be measured.
Add veal shank bone and some fresh pork bones; bring to a boil.
Add carrots, parsley roots, celery knob (or stalk of celery), tomato and 2 sprigs of parsley.
Cover; boil until vegetables are tender.
Pour in sauerkraut juice; bring to a boil.
Cover; let stand while preparing meatballs.
Mix veal and pork (not too fat, not too lean) with egg, salt and pepper to taste, 1 tablespoon chopped parsley, 1 chopped small onion, little thyme and 2 large tablespoons rice; mix well.
Form small balls (size of walnuts) with hands.
Roll meatballs in flour; let stand on cutting board.
Strain soup into another pot; add water or sauerkraut juice, if needed, depending on how sour you'd like it.
Bring to a boil.
Add 2 more tablespoons rice.
When boiling starts again, add meatballs.
Add celery, leek, fennel, parsley, tarragon and lovage (all chopped) and a few seeds from a sharp pepper.
Mix sour cream, 2 egg yolks and 1 tablespoon flour in bowl, adding slowly cold water until you get a thin paste.
Pour paste into ciorba, stirring constantly.
Let boil slowly for 20 minutes.
Cover pot.
Throw over cover a large towel to preserve the exquisite bouquet.
Serve hot with tablespoon of sour cream and sprinkle with chopped fresh green dill, tarragon or parsley.
On the side serve a small red or green sharp pepper.
The ciorbas improve with time.
Keep tightly covered in refrigerator.
With a few slices bread, a plateful of ciorba makes a wholesome meal.
The vegetables and herbs used are a good source of minerals and vitamins, and its tastiness creates a joy in eating, the healthful effects of which cannot be measured.
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