Ciorbă de perișoare

Instructions

1. Mix the minced pork and beef with the rice, the egg, chopped parsley, salt and pepper.
2. Shape small meatballs the size of a walnut and set them aside in the fridge.
3. Bring salted water to the boil in a large pot and add the sliced onion, carrot, parsley root and leek.
4. Let the vegetables simmer for 15 minutes, then gently drop the meatballs into the simmering broth.
5. Cook for 20 minutes over low heat without fully covering, until the meatballs rise and are cooked through.
6. Dissolve the flour in the sour cream, then stir in a ladle of hot broth before pouring the mixture into the soup.
7. Add the lemon juice and dill, let it simmer for 5 minutes without boiling, then adjust the seasoning.
8. Serve the soup piping hot with country bread.