Ciorba de Perisoare - Romanian Sour Soup

One thing I have learned with this cooking project I took on years ago is that I LOVE sour soups. So when The Bossy Kitchen posted this recipe I knew I had to try it. It was simple to prepare, didn't require any out of the ordinary ingredients, and included vinegar. I highly recommend you try this too.

1/2 lb. ground pork
1/2 lb. ground beef
1/4 c. rice, uncooked
1 egg
1 tsp. salt
1/4 tsp. black pepper
1/4 c. chopped fresh parsley
1/2 large onion, finely chopped

1/2 large onion
3 large carrots
3 stalks celery
3 small potatoes
1 Tbsp. tomato paste
1/4 c. apple cider vinegar, plus more to taste
1/4 c. chopped parsley
8 c. chicken broth
oil

Sour cream, crusty bread, sliced green onions (green part only)

Combine all the meatball ingredients until the meat is a uniform color. Roll in to 1" meatballs and set aside. 

Heat the oil in a large soup pot. Chop the other half the onion, the carrot, and the celery and add to the pot. Saute for about 5 minutes and add teh tomato paste. Sauce another minute or two and turn the heat to as high as it will go. Add the apple cider vinegar and simmer until reduced and the air is no longer acidic. 

Add the broth and bring to a boil. Reduce the heat and add the potatoes and then meatballs, in that order. Simmer until the potatoes and rice are tender and the meatballs are cooked through, about 20 minutes.  Add 2 more tablespoons of vinegar. Remove from the heat and serve with sour cream and crusty bread, and sliced green onions