Ciorbă de perișoare: Romanian meatball soup with homemade noodles

Name: Ciorbă de perișoare: Romanian meatball soup with homemade noodles
Ingredients: 1 medium onion (150 g); 30 ml oil; 15 g tomato paste; 1500 ml water; 50 g homemade noodles; 1 teaspoon salt; 1 teaspoon dried mint; 200 g ground pork and beef; 30 g fine bulgur; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 1/2 teaspoon paprika; 30 g flour; 1 egg; 200 ml yogurt; 8 g flour

Soups - Ciorbă de perișoare: Romanian meatball soup with homemade noodles by Floare F. - Recipia

Ciorbă de perișoare, Romanian meatball soup with homemade noodles, simmers in an onion and tomato paste broth, and the yogurt and egg give it a gently tangy finish. Finely ground bulgur holds the meatballs together, and the yogurt mixture leaves the broth slightly cloudy; I shape them small enough to fit on a spoon and keep the dried mint subtle. Prep: 20 minutes. Cook: 25 minutes. Rest: 3 minutes. Total: 48 minutes. Servings: 4. Approximately 350 kcal and 16 g protein per serving.

Ingredients

For the soup

1 medium onion (150 g)
30 ml oil
15 g tomato paste
1500 ml water
50 g homemade noodles
1 teaspoon salt
1 teaspoon dried mint

For the meatballs

200 g ground pork and beef
30 g fine bulgur
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon paprika
30 g flour

For the yogurt mixture

1 egg
200 ml yogurt
8 g flour

Preparation

1. Mix 200 g ground pork and beef well with 30 g fine bulgur, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon paprika. Shape into small meatballs and roll them in 30 g flour. 2. Grate the onion and sauté it in 30 ml oil for 5 minutes, until softened. Add the tomato paste and cook for 1 minute more, then pour in 1500 ml boiling water and let the broth simmer for 5 minutes. 3. Add the meatballs to the simmering broth and cook for 4 minutes. Add the homemade noodles and cook for 10 minutes more, until the noodles are soft and the meatballs are cooked through. 4. Beat the egg with the yogurt and 1 tablespoon flour. Gradually pour a few spoonfuls of hot soup into the bowl, stirring constantly. 5. Turn off the heat and leave the soup for 3 minutes. Stir in the yogurt mixture, then season with 1 teaspoon salt and 1 teaspoon dried mint.

Notes

Ground meat with a little fat holds together more easily than very lean meat, and the bulgur needs to be fine; coarse bulgur may stay hard in the meatballs with such a short cooking time. Cut the homemade noodles thin, since thick ones take longer to cook and can make the broth too soft. As it sits, the soup thickens and the noodles soak up liquid; when reheating, thin it with hot water added gradually. Keep covered in the fridge for up to 3 days. I serve it with plain bread, without any other garnish. In texture, it is closer to a soup with dumplings than to a clear soup. If you don't have homemade noodles, use 50 g small pasta and cook it according to the time on the package. Bulgur and flour contain gluten, and the yogurt mixture contains yogurt and egg.