CIORBA DE PERISOARE

1 onion, large
3-4 carrots
1 celery root (substitute 1-2 celery stalks)
2-3 parsley roots
1 lb. pork
2 T. vegeta (or vegetable bouillon)
2 1/4 lb ground meat (pork, beef, or both)
2-3 eggs
6 L. water
2 egg yolks
1 T. vinegar OR ½ t. lemon juice
1 c. sour cream
2 T. flour
salt
pepper
parsley
oil for frying

Chop onions and fry in oil. Grate carrots, celery root, and parsley roots. Add to onions in oil and fry. Cut pork into 2-3 centimeter cubes and add to roots. Season with vegeta (or vegetable bouillon). Pour water over the roots and boil until meat is tender.
Meanwhile, mix ground meat with 2-3 eggs. Add flour, as well as salt and pepper to taste. Roll meat mixture into tablespoon sized balls.
Once the pork is tender, add meatballs to the soup. Simmer until the meatballs rise (this means they are done). To turn the soup sour, add vinegar OR lemon juice (adjusting to taste). In a separate bowl, mix 2 egg yolks with the sour cream. Remove the soup from the flame and add the egg/sour cream mixture. Do not boil the soup after this or it will curdle. Season with fresh chopped parsley.

Number of Servings: 12

Recipe submitted by SparkPeople user JONE7007.