Romanian ciorbă with meatballs and vegetables

Ingredients

For 1 serving

• Mixed ground meat110 g
• White rice30 g
• Onion50 g
• Carrots1
• Bell peppers0.5
• Tomatoes1
• Beef broth600 ml
• Lemon juice20 ml
• Dill4 g
• Parsley4 g
• Saltto taste

Contains: celery,

In season: May – September

Method

1. Bring the beef stock to the boil in a pot. Meanwhile grate half the onion and chop the rest; peel the carrot and dice it; deseed the pepper and dice it; wash the tomato and dice it.
2. Add the chopped onion, carrot, pepper and tomato to the stock and cook over medium-low heat for 15 minutes, until the vegetables are almost tender.
3. Meanwhile chop the dill and mix the minced meat with half the rice, the grated onion, half the dill and a pinch of salt; with wet hands shape walnut-sized meatballs.
4. Gently lower the meatballs into the broth with the remaining rice and simmer for 20 minutes, without stirring for the first few minutes, until the meatballs float and the rice is tender.
5. Off the heat sour the soup with the lemon juice, taste and season with salt: ciorbă should be pleasantly tart.
6. Chop the parsley and serve with the parsley and the remaining dill.