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TRADITIONAL PORK RIB SOUP WITH SOUR CREAM AND TARRAGON MEATBALLS

By Delicious Recipes!Posted on
TRADITIONAL PORK RIB SOUP WITH SOUR CREAM AND TARRAGON MEATBALLS

TRADITIONAL PORK RIB SOUP WITH SOUR CREAM AND TARRAGON MEATBALLS

Savor a comforting Romanian classic featuring tender pork ribs simmered with fragrant vegetables, complemented by delicate meatballs flavored with fresh tarragon. Finished with a creamy sour cream and flour sauce brightened by lemon juice, this soup is a hearty, flavorful dish perfect for family dinners and seasonal gatherings.

πŸ•’ Prep Time: 25 min

🍳 Cook Time: 1 hour 15 min
🍰 Yields: 5 servings

Ingredients

Soup:

  • 5–6 pork ribs
  • 1 large carrot
  • 1 small parsley root (about 50 g)
  • 1 parsnip (about 50 g)
  • 1 slice celery root (about 50 g)
  • 1 medium onion
  • 200 g sour cream
  • 1 heaping tbsp all-purpose flour
  • Β½ lemon (juice)
  • 1 tbsp fresh tarragon, chopped

Meatballs:

  • 300 g minced meat (pork or mixed pork and beef, ground twice)
  • 1 small onion (about 30 g)
  • 1 tbsp breadcrumbs
  • 4 sprigs fresh parsley, finely chopped
  • 20 g rice (dry)
  • 1 egg
  • Salt and ground black pepper, to taste

Instructions

1. Cook the Pork Ribs

  • Place pork ribs in 2 liters of cold water in a large pot.
  • Simmer covered over medium heat for about 45 minutes.

2. Prepare and Add Vegetables

  • Meanwhile, grate or dice the carrot, parsley root, parsnip, celery root, and onion.
  • SautΓ© the vegetables in 2 tablespoons of oil until softened.
  • Add the sautΓ©ed vegetables to the pot with the ribs and continue cooking covered for another 15–20 minutes until the vegetables are tender.

3. Prepare the Meatballs

  • If your meat isn’t freshly ground, grind it twice together with the onion; otherwise, grate the onion finely.
  • In a bowl, mix minced meat, onion, dry rice, breadcrumbs, chopped parsley, and egg until well combined. Season with salt and pepper.
  • With wet hands, form walnut-sized meatballs (about 21 meatballs).

4. Cook the Meatballs in Soup

  • Reduce heat to medium-low under the soup.
  • Gently add the meatballs, spacing them evenly across the pot.
  • Simmer for 10 minutes, skimming off any foam that forms.
  • Lower heat to very low.

5. Finish the Soup with Sour Cream Sauce

  • In a separate bowl, whisk sour cream with flour until smooth.
  • Gradually add 5 ladlefuls of hot soup broth to the sour cream mixture, stirring continuously to temper it.
  • Slowly pour the sour cream mixture back into the pot, stirring constantly to prevent curdling.
  • Add chopped tarragon and lemon juice to taste (about 2 tablespoons).
  • Simmer gently for another 10 minutes on very low heat, ensuring the soup does not boil.
  • Adjust salt to taste.

πŸ’‘ Tips

  • Grinding the meat with onion ensures the flavors meld smoothly; if using pre-ground meat, grate and drain onion well to avoid bitterness.
  • Tempering the sour cream with hot broth before adding prevents curdling.
  • Use fresh tarragon for the best aromatic effect.
  • Skim foam during meatball cooking for a clearer broth.

πŸŽ‰ Perfect For

  • Hearty family meals on chilly days
  • Traditional Romanian holiday dinners
  • Comfort food lovers seeking rich, creamy soups

πŸ“ Final Thoughts

This Romanian pork rib soup with sour cream and tarragon meatballs delivers a soulful blend of rich broth, tender vegetables, and delicate herb-infused meatballs. The creamy finish with lemon and tarragon adds freshness and depth, creating a beautifully balanced dish that comforts and delights. Simple to prepare yet full of tradition, this soup is a staple for any Romanian kitchen.