Ciorba de Perisoare
This recipe is adapted from Corina Blum’s inspiring sour turkey meatball soup available on her Searching for Spice website. She has an incredible collection of mouth-watering recipes available, definitely worth taking a look! Image and recipe shared with permission.
Serves 4
Total time - 60mins
Ingredients
- 400g minced turkey
- ½ small onion diced
- 3 tablespoon basmati rice
- Pinch of black pepper
- 1 onion diced
- 2 sticks of celery finely diced
- 3 carrots diced
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 500ml Take Stock Chicken Bone Broth
- 500ml water
- Handful of kale
- 2 tablespoon parsley chopped
- 2 tablespoon vinegar
Instructions
- Put all the ingredients for the meatballs in a bowl and mix together with your hands before forming into meatballs.
- Heat a little oil in a large pan. Cook the onion, celery and carrot gently until softened.
- Stir in the paprika and add the Take Stock Chicken Bone Broth and water.
- Bring to the boil, stir in the kale and then reduce to a simmer.
- Add the meatballs and continue to simmer for 40 minutes.
- Stir in most of the parsley and the vinegar to taste then serve topped with the remaining parsley.
