Littlemafias Romanian Meatballs Soup Recipes

Steps:

• To make the meatballs, mix together all the ingredients. Then take a little of this mixture and make little balls (the size that you like - my mom makes them quite big while I prefer them small).
• Fry the chopped onion in oil .
• Add the chopped or grated onion,carrot,parsley and celery root.
• Add the water , salt and leave to boil for 10 - 15 minutes, then add the meatballs to the soup, one by one.
• Simmer until the meatballs rise - about 30-45 minutes .
• Add the parsley .
• Turn off the heat and cover for 15 minutes.
• This step is optional :In a separate bowl, mix 2 egg yolks with the sour cream. Add the egg/sour cream mixture into the soup.
• To season the soup add fresh lemon juice - adjusting to taste.
• Add the chopped parsley,the celery and the lovage leaves.
• Serve with sour cream.

Steps:

• Bring to boil the beef cut into medium sized pieces together with water and salt.
• Remove the scum several times, then add some salt.
• Clean and chop or grate the veggies and add them to the soup.
• Later add the tomatoes . Let it boil for another 10 - 15 minute.
• Separately boil the pickled cabbage juice then add it to beef soup.
• Add the noodles.
• Boil the sour soup for another few minutes, add the tomato paste, put salt and lemon juice to taste.
• When is cooked, add parsley and lovage leaves.

Steps:

• Pulse 1 cup cilantro with the scallions in a mini food processor to make a coarse puree. Transfer half of the mixture to a large bowl and add the ground beef, egg, 1 tablespoon harissa, 1/2 teaspoon cumin and 1/2 teaspoon salt. Mix with your hands until just combined. Form into twenty 1-inch meatballs.
• Heat the olive oil in a large pot over medium heat. Add the carrots and cook, stirring, until they start browning, 4 to 5 minutes. Stir in the remaining cilantro puree, 1 tablespoon harissa and 1 teaspoon cumin; cook until sizzling, about 1 minute. Stir in the chicken broth and 2 cups water; bring to a simmer and cook 2 minutes. Gently drop in the meatballs and simmer until almost cooked through, 7 to 8 minutes.
• Add the spinach and couscous to the soup and cook until the couscous is tender, about 5 minutes. Stir in the remaining 1/2 cup cilantro and season with salt. Sprinkle with more cumin before serving.

Steps:

• Cut all the vegetables in cubes.
• Sautee the onion, add the rest of veggies.
• Add the water and the stock.When it's almost done add the tomato paste, chopped parsley. Season with salt, pepper and lemon juice according to your taste. Add little by little so it's not too sour.