The recipe for the meatball soup that I present to you today is the one taken from my mother. From her I learned to make small, tender meatballs that don't fall apart when cooked!
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The amount of rice is 10% compared to meat, just like with sarmale (stuffed cabbage rolls) or stuffed peppers. From 500 g of minced meat, I made 78 small and round meatballs, portioned with a plastic piping bag. You can also make them a little bigger, as you like.
We, in Arad (Western Romania), do not sour the meatball soup with borscht. We often eat it as it is, with sour cream put directly on the plate, sometimes we dress it with a mix of yolks mixed with cream, as shown in the recipe on the blog (tested by millions of readers): savoriurbane.com/ciorba-de-pe...
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16 дек 2023
