Delicious Romanian Meatball Soup
by Purple Herbal
Thought I’d post a recipe, since I just made this soup yesterday and it’s already almost gone! I have a family of three (myself included) so I think that says a lot about the quality of this soup. Any kind of herbs can be used to help enhance the flavor. I like parsley and tarragon, in addition to the herbs lovage and dill, which are featured in this soup.
Lovage is an herb that has a distinct flavor resembling celery, but it’s much stronger. Both lovage and dill are used quite frequently in Romanian cooking (my husband is Romanian), and add a wonderful flavor to soups, stews, and grilled meats. If you like Italian wedding soup, try this one.
The meatballs are made with ground turkey, instead of beef or pork. Greens like spinach or kale can be added at the end, for extra nutritional value.
Romanian Meatball Soup
Ingredients for base of soup:
3 tbsp. butter or olive oil
1 bunch of carrots with green tops or 3-4 large carrots
1 celery heart
2-3 cloves of garlic
½ green pepper
14 oz. can diced tomatoes (optional)
1 bottle vegetable juice
2 quarts chicken stock
Dill, lovage, parsley.
Heat the butter or oil over medium heat in a soup pot. Chop onions and add to pan to soften. Add garlic, celery, carrots (save the tops to add to soup after it has simmered), and green pepper. Cook until slightly softened. Add vegetable juice and stock (filtered water can be added if more liquid is needed). Bring to boil.
Meatballs are added after soup has come to boil, otherwise they may fall apart.
Ingredients for meatballs:
1 package (20 oz.) ground turkey
½ cup breadcrumbs (adjust to fit desired consistency)
chopped parsley, dill, lovage
Grate onion in large bowl. Add egg, turkey meat, breadcrumbs, herbs, and salt and pepper. Mix well with hands. Roll into 1” in diameter balls.
Add meatballs and tomatoes (if desired) to soup. Let simmer on low heat for 1 hour. Add carrot tops, chopped parsley, spinach, dill, lovage, or any other desired herb (tarragon is good). Add lemon juice to taste (should leave a subtle sour flavor, but not too sour), and salt/pepper.
Serve with fresh bread and a dollop of sour cream!