A delicious soup of vegetable broth, pork and rice meatballs and some sour lemon juice. The flavors are well suited for this comfort food.
- 1 pound ground pork
- 1/4 cup raw long-grain rice
- 1 large egg
- 1/4 cup bread crumbs
- 1 Tablespoon fresh chopped dill
- 1 Tablespoon fresh chopped parsley
- 3/4 teaspoon kosher salt
- 3/4 teaspoon ground black pepper
- 2 Tablespoons olive oil
- 1 medium onion, chopped
- 3 large carrot, cut in 1 to 2 inch chunks
- 2 medium celery stalks, cut into 1 inch chunks
- 1 medium parsnip, peeled and cut into 1 inch chunks
- 3 Tablespoons tomato paste
- 3 cups chicken broth
- 3 cups water
- 3 - 4 Tablespoons fresh lemon juice
- 1 Tablespoon chopped lovage (or celery leaves)
- 1 large egg
- sour cream and chopped parsley for garnish
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Mix all the meatball ingredients together. I use my hands because I can squeeze it and mix it well.
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Once it's blended, form it into meatballs. You should be able to get 18 to 24. Cover them and refrigerate for an hour.
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Make the broth while the meatballs chill.
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In a heavy stock pot, saute the vegetables in the olive oil until the onions are turning opaque. Stir in the tomato paste and keep stirring until all the vegetables are coated.
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Add the broth and the water. Bring it to a boil, then simmer for 30 minutes to an hour.
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Carefully add the meatballs to the broth. Let them cook until they start to float, about 30 to 45 minutes.
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Stir in the lovage, lemon juice and salt and pepper to taste.
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Break the yolk on the egg, but do not beat it.
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Whisk the soup while pouring the egg in. Whisk gently for about two minutes to create threads of egg.
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Serve it hot with a dollop of sour cream (or plain Greek yogurt) and some chopped, fresh parsley.
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