Backroads Romania

Ingredients

• 1 cup Short-Grain Rice (Boreo or other short‑grain rice; rinsed)
• 2 tablespoons Olive Oil (For sautéing the sofrito)
• 1 medium Onion (Diced; reserve a small portion finely minced for meatballs)
• 2 stalks Celery Stalks (Diced)
• 3 tablespoons Fresh Dill (Stems and fronds separated; stems for broth, fronds for garnish)
• 4 cups Beef Broth (Homemade or low‑sodium store‑bought)
• 2 cups Water
• 2 Bay Leaves
• 1 pound Ground Pork (80 % lean, preferably from a local butcher)
• 1 Egg (Large, lightly beaten)
• 1 teaspoon Sweet Paprika (Adds warm color and flavor)
• 1 teaspoon Salt (Kosher salt preferred)
• ½ teaspoon Black Pepper (Freshly ground)
• 2 tablespoons Cider Vinegar (Finishing acidity; can substitute with white wine vinegar)

Instructions

1. Cook the Rice

   Rinse 1 cup short‑grain rice under cold water. Combine with 2 cups water in a small saucepan, bring to a boil, then reduce heat to low, cover, and simmer 12‑15 minutes until tender. Fluff and set aside.

   Time: PT15M

   Temperature: low simmer

2. Prepare the Sofrito

   Heat 2 tbsp olive oil in the large soup pot over medium heat. Add the diced onion, diced celery, ½ tsp salt and ¼ tsp black pepper. Sauté 5 minutes, stirring occasionally, until the vegetables are softened but not browned.

   Time: PT5M

   Temperature: medium

3. Build the Broth

   Add the dill stems (reserve fronds for garnish), 4 cups beef broth, 2 cups water, and 2 bay leaves to the pot. Bring to a gentle simmer and let cook 15 minutes.

   Time: PT15M

   Temperature: medium‑low simmer

4. Mix the Meatballs

   In a mixing bowl combine 1 lb ground pork, the remaining ¼ of the diced onion (finely minced), 1 beaten egg, 1 tsp cooked rice, 1 tsp sweet paprika, ½ tsp salt, ¼ tsp black pepper, and 2 tbsp chopped dill fronds. Mix gently with hands until just combined; avoid over‑mixing.

   Time: PT5M

5. Form and Add Meatballs

   With damp hands shape the mixture into about 16 small meatballs (≈1 inch diameter). Gently drop them into the simmering broth. Reduce heat to low and simmer 15 minutes, or until the meatballs are cooked through.

   Time: PT15M

   Temperature: low simmer

6. Finish with Acid and Herbs

   Stir in 2 tbsp cider vinegar and taste; adjust salt or pepper if needed. Sprinkle the reserved dill fronds over the soup for fresh flavor.

   Time: PT2M

7. Serve

   Ladle the hot chorba into bowls, ensuring each serving gets several meatballs. Serve immediately with crusty bread if desired.

   Time: PT3M

   Temperature: hot

Nutrition Facts

Calories

320

Protein

22 g

Carbohydrates

28 g

Fat

14 g

Fiber

2 g