Meatball chorba

Ingredients for 4 servings:

• 500 g minced meat
• 1 small bread(s), light, small
• 2 tbsp rice
• 1 m.-sized onion(s)
• 2 eggs (size M)
• 1 pinch(s) of salt and pepper
• 1 m.-sized onion(s)
• 4 small carrots
• 2 small parsley
• 1 small celery
• 2 leaves white cabbage, large
• 3 large tomatoes, peeled
• 1 small bell pepper(s)
• 200 ml oil
• 500 g soup (sour cabbage soup)
• 1 tbsp dill, parsley
• 1 tsp paprika powder
• 1 pinch of salt
• 1 egg yolk (size M)
• 2 tbsp cream

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Romanian: Ciorba de perisoare

Sauté finely grated carrots in heated oil. Add chopped onions and chopped vegetables. Stir for 10 minutes, add paprika and chopped dill, and pour in cold water. Simmer over low heat for about 30 minutes. To prepare the meatballs, soak the rice for 30 minutes, wash, drain, and mix with the remaining ingredients until smooth. Form nut-sized dumplings and cook in the soup. Season with cabbage broth and continue simmering until the dumplings are tender. Finally, whisk the egg yolk with a little cold water, stir in the cream, dissolve it in the soup, and sprinkle in finely chopped parsley.