Today we will prepare another basic Transylvanian cuisine recipe step by step, a tasty pork meatballs vegetable soup.
Contents
About the Pork Meatballs Vegetable Soup Recipe
In international cuisine, there are countless meatballs soup recipes in different flavors.
But in our family and generally in Transylvania, the basic recipe is made of pork minced meat, not beef as in other recipes because it was easier to find pork and it was cheaper. If the pork is too fat, you can combine it with half-pork half-beef.
Let’s start with the ingredients
Since it is a soup with vegetables, we need the following ingredients: 5 carrots, 3-4 parsley root or parsnip, one small celery root, 2 medium onion and 2 sweet peppers ( I used one yellow and one red pepper ).
In the end, we will need 250 g of frozen peas, a handful of green parsley and two celery stalks.
For meatballs, I used half a pound of minced pork shoulder.
For meatballs, we need an onion, egg, parsley, sea salt, freshly ground pepper and a spoon of sweet pepper paste.
Prepare the ingredients
To begin with, prepare the meat for the meatballs. For this, we chop a medium onion and half a handful of green parsley. To ease work and for speed, I used a hand chopper.
Place the onion and chopped parsley over the minced meat and put a teaspoon of salt and a teaspoon of freshly ground pepper. Also, add an egg and a spoon of sweet pepper paste the Hungarian Piros Arany.
Mix well the meat with all the ingredients and leave in the refrigerator until we take care of the vegetables.
Let’s get to vegetables, wash them well and then peel it.
Onions and peppers I finely chopped, while the other vegetables, carrots, parsley root, and celery root we grated.
Let’s Start Cooking!
In a soup pot, fry the onion and peppers in 100 ml of sunflower oil and put one spoon of sea salt.
After frying these for about 5 minutes, onions and peppers should just soak, put the shredded vegetables and let them frying for about 5 minutes.
Turn the water around 1.5 l, put two tablespoons of vegetable mix, a spoon of freshly ground pepper and let it boil.
Remove the minced meat from the refrigerator, and form a nut size balls.
After the soup started boiling, put the meatballs in the pot to boil.
Let’s cook for medium heat, about 30-35 minutes, until the meatballs boiled, depending on their size.
About 10 minutes before it was ready, I put in the soup about 250 g of frozen peas and two stalks of celery. In the end, we seasoned with half a lemon juice, half a handful of chopped parsley, taste, and if we still need to put it more from the vegetable mix.
Serving
And with that, I’m done, this delicious pork meatballs vegetable soup is served hot and is especially tasty.
Whoever wants to put a spoonful of sour cream will give it a special taste.
If you like this recipe, you can try also the delicious romaine lettuce soup or the cabbage soup with pork meat.
Pork Meatballs Vegetable Soup-Step by Step
Ingredients
Meatballs
- 1/2 pound pork mince shoulder
- 1 piece onion medium, chopped
- 1 piece egg
- 1/2 handful parsley chopped
- 1 spoon sweet pepper paste
- 1 teaspoon salt sea salt
- 1 teaspoon ground pepper freshly ground
Vegetable Soup
- 5 pieces carrots
- 3 pieces parsley root
- 1 piece celery root
- 2 pieces sweet peppers
- 1 piece onion medium
- 1/4 pound peas frozen
- 2 pieces celery ribs
- 1/2 piece lemon juice
- 1 spoon salt sea salt
- 1 spoon ground pepper freshly ground
- 2 spoons vegetable mix
- 100 ml oil sunflower oil
Instructions
- To begin with, prepare the meat for the meatballs. For this, we chop a medium onion and half a handful of green parsley.
- Place the onion and chopped parsley over the minced meat and put a teaspoon of salt and a teaspoon of freshly ground pepper. Also add an egg and a spoon of sweet pepper paste.
- Mix well the meat with all the ingredients and leave in the refrigerator until we take care of the vegetables.
- Let’s get to vegetables, wash them well and than peel it. Let’s get to vegetables, wash them well and than peel it.
- In a soup pot, fry the onion and peppers in 100 ml of sunflower oil and put one spoon of sea salt.
- After frying these for about 5 minutes, onions and peppers should just soak, put the shredded vegetables and let them frying for about 5 minutes.
- Turn the water around 1.5 l, put two tablespoons of vegetable mix, a spoon of freshly ground pepper and let it boil.
- Remove the minced meat from the refrigerator, and form a nut size balls. After the soup started boiling, put the meatballs in the pot to boil. Let’s cook for medium heat, about 30-35 minutes, until the meatballs boiled, depending on their size.
- About 10 minutes before it was ready, I put in the soup about 250 g of frozen peas and two stalks of celery. At the end, we seasoned with half a lemon juice, half a handful of chopped parsley, taste, and if we still need to put it more from the vegetable mix.
Nutrition
Wow! This is getting my stomach turning already. This pork meatballs vegetable soup is very delicious looking and since cookingbis my priority hobby, I try as a much as possible to try new recipes every time. I like the fact that you have given the ingredients and how to make it. I have most of the ingredients at home already except the pork meat. I will definitely get that later today and see how things go out later today. I would definitely be back to share my experience. Thanks
Thanks, Tracy, we’re waiting for you.
Omg, they look so yummy! They make me hungry, I’m gonna try this recipe and I’m sure this will help me a lot of my lose weight journey. I have a question here, is the root of the celery going to taste pungent? Cos some people might not like the taste of celery, any substitute we can use to cook? Thanks for the recipe!
Celery root can be replaced with celery stalks, the root has a more aromatic taste but it is not pungent. Thanks for your appreciation Yuna.
Having been a ‘Hosue husband’ for the last ten to twelve years, the cooking has been left to me, primarily. My wife can cook and tends to experiment more. I think I’m more of a practical chef, some may say boring. Six mouths to feed and I need to do it in the most efficient manner possible. That doesn’t always make for exciting dishes. Saying that, I don’t want to be spending all afternoon in the kitchen either.
I do realise that I might have to be more creative at times, there’s only so many times you can serve up the same meal in a month before you start hearing the ocassional sigh or groan, when I tell the family what’s for dinner. This recipe is excellent on a number of counts. It’s very simple to follow, which make my life easier, also there are two meals in one. Meatballs can be a meal in themselves, maybe with rice or pasta. Vegetable soup is just a winner all of the time. My thougth was to make a larger quantity of both and then I have two more meals that can be saved for a later date. Plus, preperation time is at a minimum, which most definitely appeals.