Meatball Soup Supa Cu Perisoare
Warm, hearty, and deeply comforting, Meatball Soup (Supa Cu Perisoare) is a classic Romanian dish that combines tender pork-and-beef meatballs with a medley of vibrant vegetables in a savory broth. This traditional recipe stands out with its flavorful blend of ground meats, rice, and fresh herbs, all simmered to perfection with potatoes, carrots, and a touch of tomato paste for added richness. The soup is easy to prepare yet wonderfully satisfying, making it an ideal choice for family dinners or cold-weather meals. Garnished with fresh parsley and optional dill, this dish is best served with crusty bread or a dollop of sour cream for an authentic and cozy culinary experience. Perfect for fans of hearty soups, this recipe is a delicious way to explore Romanian cuisine and warm your soul.
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Recipe Information
Ingredients
- 500 grams Ground pork
- 250 grams Ground beef
- 50 grams White rice
- 1 large Egg
- 1 tablespoon All-purpose flour
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Vegetable oil
- 1 large Carrot
- 1 medium Celery stalk
- 1 large Onion
- 2 medium Potatoes
- 1 tablespoon Tomato paste
- 2 liters Vegetable or chicken stock
- 1 medium Parsnip
- 2 tablespoons Fresh parsley
- 1 tablespoon Dill (optional)
Instructions
In a large mixing bowl, combine the ground pork, ground beef, white rice, egg, flour, salt, and black pepper. Mix well until the ingredients are evenly combined.
Form the mixture into small meatballs, about 2-3 cm (1 inch) in diameter, and set aside.
Heat the vegetable oil in a large soup pot over medium heat.
Finely chop the carrot, celery, onion, and parsnip. Add the vegetables to the pot and sauté for 5-7 minutes until softened and fragrant.
Peel and dice the potatoes into small cubes and set them aside.
Add the tomato paste to the softened vegetables and stir well to coat. Cook for an additional 2 minutes.
Pour the vegetable or chicken stock into the pot and bring it to a boil.
Once the stock is boiling, gently drop the prepared meatballs into the soup one at a time. Reduce the heat to a gentle simmer.
Add the diced potatoes to the soup and cook for 25-30 minutes, or until the meatballs are cooked through and the potatoes are tender.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Finely chop the fresh parsley and dill (if using), and stir them into the soup just before serving.
Ladle the soup into bowls and serve warm with crusty bread or a side of sour cream, if desired.
Nutrition Facts
Calories |
3185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.3 g | 241% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 12622 mg | 549% | |
| Total Carbohydrate | 169.1 g | 61% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 29.8 g | ||
| Protein | 208.4 g | 417% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 495 mg | 38% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 4614 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
