A traditional comforting favorite of Romanians!

Traditional Roumanian Meatball Soup (Ciorbă de perişoare)

INGREDIENTS (broth)

1. 16 cups (4 L) cold water
2. 2 medium carrots, finely chopped
3. 1 finely chopped celery stalk
4. 1 red pepper, finely diced
5. 3 tbsp olive or canola oil
6. 2 egg yolks
7. 2 tbsp. lemon juice
8. lovage to taste
9. parsley to taste
10. salt and freshly ground pepper to taste

INGREDIENTS (meatballs)

1. 1 lb (454 g) medium-lean ground beef or extra-lean pork
2. 2 beaten eggs
3. 3 tbsp. white rice
4. 1 medium onion, finely chopped
5. parsley to taste
6. salt and freshly ground pepper to taste

PREPARATION

1. In a large, deep skillet or large, thick, uncovered Presto®-style pot, preheat oil over medium-high heat and sauté chopped vegetables for 5 minutes, stirring constantly.
2. Lower the heat to minimum, add water, mix and simmer while preparing the meatballs.
3. Wash the rice in cold water and drain.
4. In a bowl, combine the meat, rice, onion, 2 beaten eggs, parsley, salt and pepper. Mix well until well blended.
5. Form meatballs about 1/2-inch (1 cm) in diameter.
6. Add the meatballs to the broth.
7. Cook and heat over medium low for 1 hour. Mix from time to time.
8. Add the beaten egg yolks, lemon juice, lovage, salt and pepper. Mix for 1 minute.
9. Serve very hot. Optionally, add sour cream to taste when serving.