Description
This Romanian Meatball Soup is a beloved classic adapted to suit a low-lectin diet, without compromising on the authentic flavors.
Ingredients
THE VEGETABLES
- 1 large carrot, diced
- 1 large parsnip, diced
- 1 leek, sliced
- 1 onion, chopped
- 1/2 small celeriac, diced
- 2–3 celery ribs with leaves, chopped
- 1 tomato, peeled, deseeded, and chopped
- 1 red bell pepper, peeled, deseeded, and chopped
- 2 large white potatoes, peeled and cubed (optional)
- Salt and pepper, to taste
- Souring agent (Choose one: borscht, apple cider vinegar, lemon juice, sauerkraut juice), to taste
FOR THE MEATBALLS
- 1 lb finely ground pork (10% fat; may substitute with chicken or beef)
- 1 tablespoon uncooked rice, rinsed (optional, for airier meatballs)
- 1 small onion, grated or finely chopped
- 1 egg
- 1 teaspoon salt
- 1 teaspoon pepper
TO SERVE
- fresh lovage or parsley
- sour cream (optional)
Instructions
- Prepare Vegetables: Peel and deseed the tomato, dice or chop all the vegetables uniformly and set aside.
- Start the Broth: In your pressure cooker or Instant Pot, add 3 liters of water and the prepped vegetables. Begin heating on a high setting, bringing the mixture to a boil. Do not cover with the lid at this point.
- Prepare Meatballs: If your meat isn’t already ground, do so. Then, in a mixing bowl, combine the ground meat, grated onion, egg, rice (if using), salt, and pepper. Mix thoroughly. Form the mixture into small meatballs, ensuring each is compact, without air bubbles or surface cracks. The meatballs should be small enough to fit comfortably on a serving spoon.
- Add Meatballs: Once the vegetable broth is boiling, gently add the meatballs one by one. Season the soup with additional salt and pepper if desired, but be cautious; you can always add more later.
- Pressure Cooking: Secure the lid of the pressure cooker or Instant Pot. Cook under pressure for 40 minutes.
- Final Touches: After cooking, release the pressure according to your device’s safety instructions. Stir in your chosen souring agent to taste. Taste the soup and adjust seasoning if needed. Add chopped parsley and lovage.
- Serve: Ladle the soup into bowls, ensuring each serving gets a good mix of vegetables and meatballs. Garnish with fresh lovage or parsley and offer sour cream on the side for those who’d like it.
Notes
Leftovers can be frozen if you are histamine sensitive or can be kept in the fridge for 2 days.