Meatball Soup (Supa Cu Perisoare)

Recipe from one of my favourite fund raiser cookbooks - the kind that has members share their best recipes. This recipe from their 100th Anniversary Cookbook put out in 2002. Have made this with the very lean ground pork - have also made it with lean ground beef - both were equally delicious! Am very partial to parsnips so if there are left overs they are mine - all mine! A hearty soup perfect for a light lunch or evening meal.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• Stock

• 6  cups water
• 1  stalk celery (chopped)
• 1  medium onion (chopped)
• 2  medium carrots (diced)
• 1  medium parsnip (diced)
• 2  tomatoes (chopped)
• 1  teaspoon fresh dill (may sub with 1/4 teaspoon dry dill, I always assure fresh dill when making this one)
• 1  teaspoon fresh parsley (may sub with dried parsley, I usually add more)
• 1  teaspoon lemon juice
•  salt and pepper, to taste

• Meatballs

• 1  lb ground pork (very lean)
• 1⁄2 cup long grain rice
• 1  medium onion (finely chopped, find grated works well for me)
• 1  egg
• 1⁄4 cup water
• 1  teaspoon salt (or to taste)
• 1⁄4 teaspoon pepper (or to taste)

Directions

1. Stock:bring water to a boil and add the chopped vegetables. Lower the heat to medium and cook until partly done. Add salt and pepper to taste. ( I do a bit of tweaking - I saute the onions and celery in a little oil - then add in the rest of the vegetables stirring for several minutes before adding the water and bringing to a boil.) then follow through to lowering the heat to medium and cooking until partly cooked.
2. Meatballs:Mix all the meatball ingredients and form into 1 inch balls.
3. Drop meatballs into the stock mixture.
4. Add dill, parsley and lemon juice.
5. Cook for 1/2 hour or until meatballs are done.