Romanian Meatball Soup with Tangy Sour Broth

Method

1. 1

   Meatball base

   In a bowl, combine the two minced meats with the uncooked rice, grated onion, egg, parsley, salt and pepper. Knead thoroughly until you have a smooth, even mixture.

2. 2

   Shaping the meatballs

   With wet hands, shape the mixture into slightly flattened meatballs about the size of a walnut, then chill them in a dish or on a tray while you make the soup.

3. 3

   Frying the vegetables

   In a large pan, fry the finely chopped onion in the oil until soft and translucent, then add the carrot and parsnip and fry for a further 3-4 minutes.

   5 min
4. 4

   Making the broth

   Pour in the water, add the tomato purée and potato, then bring to the boil and cook the vegetables until tender.

   15 min
5. 5

   Cooking the meatballs

   Carefully place the meatballs into the hot soup, then simmer gently over a low heat with the lid on until they float to the surface and are cooked through.

   15 min
6. 6

   Souring and serving

   Season with salt, pepper and the lemon juice, then scatter over fresh parsley just before serving and add a spoonful of soured cream to each bowl.

   5 min