Meatball Soup (Supa Cu Perisoare)

• 6 cups water
• 1 stalk celery (chopped)
• 1 medium onion (chopped)
• 2 medium carrots (diced)
• 1 medium parsnip (diced)
• 2 tomatoes (chopped)
• 1 teaspoon fresh dill (may sub with 1/4 teaspoon dry dill, I always assure fresh dill when making this one)
• 1 teaspoon fresh parsley (may sub with dried parsley, I usually add more)
• 1 teaspoon lemon juice
• salt and pepper, to taste
• 1 lb ground pork (very lean)
• 12 cup long grain rice
• 1 medium onion (finely chopped, find grated works well for me)
• 1 egg
• 14 cup water
• 1 teaspoon salt (or to taste)
• 14 teaspoon pepper (or to taste)

1. Stock:bring water to a boil and add the chopped vegetables.
2. Lower the heat to medium and cook until partly done.
3. Add salt and pepper to taste.
4. ( I do a bit of tweaking - I saute the onions and celery in a little oil - then add in the rest of the vegetables stirring for several minutes before adding the water and bringing to a boil.)
5. then follow through to lowering the heat to medium and cooking until partly cooked.
6. Meatballs:Mix all the meatball ingredients and form into 1 inch balls.
7. Drop meatballs into the stock mixture.
8. Add dill, parsley and lemon juice.
9. Cook for 1/2 hour or until meatballs are done.

water, celery, onion, carrots, tomatoes, fresh dill, fresh parsley, lemon juice, salt, ground pork, long grain rice, onion, egg, water, salt, pepper

Taken from www.food.com/recipe/meatball-soup-supa-cu-perisoare-408779 (may not work)