Meatball Soup

 Ingredients: 1 kg ground meat (pork and beef) 5 egg yolks half a celery (I had frozen) 2 parsnip roots (I had frozen) 3 larger carrots 2 onions 300 ml broth 100 ml oil 7 l water a packet of magic borscht a packet of seasoning for stuffed cabbage vegeta, salt, and pepper to taste a teaspoon of thyme 2 tablespoons of flour 2 tablespoons of vinegar lovage and parsley to taste

To prepare a delicious meatball soup, we start by preparing the necessary ingredients. We take a medium onion, which we chop into small cubes and put into a deep pan, where we have previously added a few tablespoons of oil. The onion is sautéed over medium heat, stirring constantly, until it becomes golden and fragrant, at which point its aroma will fill the entire kitchen.

Meanwhile, we take care of the root vegetables. We take a carrot, a celery root, and a parsnip, which we grate. These vegetables not only add a special taste but also a vibrant color to our soup. After the onion has taken on a pleasant hue, we add the grated vegetables over it and mix everything for about two minutes, allowing the flavors to combine. Subsequently, we pour enough water to cover the vegetables, letting them boil well.

In parallel with the boiling of the vegetables, we prepare the meatballs. We choose ground pork or beef, depending on our preferences, and mix it with three egg yolks, the remaining finely chopped onion, a tablespoon of flour, thyme, and sarmale seasoning. It is important to mix the composition well by hand to ensure that the ingredients are well incorporated. We taste the mixture and, if necessary, add salt and pepper to taste.

Once the vegetables have boiled, we start forming small balls from the meat mixture and carefully add them to the soup. It is essential to reduce the heat to low to prevent the meatballs from falling apart. We let the meatballs simmer for about ten minutes on low heat, then add the tomato paste, which will give the soup a hint of acidity and an appetizing color.

As the meatballs cook, we prepare a special mixture: the remaining two egg yolks are mixed with a little vinegar, gradually diluting them with the warm soup before adding them to the pot. This technique will prevent the eggs from curdling, giving the soup a creamy texture. We adjust the taste with salt and pepper, and finally, we add the finely chopped lovage, which will add a special fragrance.

To finish, in a bowl, we mix the borscht with a portion of the soup and gradually incorporate it into the broth. The amount of borscht depends on how sour we want the soup to be. Personally, I used about 70% of the packet. We let the soup boil for a few minutes to allow all the flavors to blend perfectly. We serve it hot, alongside fresh bread or polenta, enjoying every bite!

 Tags:  onion greenness meat carrots soups borscht flour oil life pig