The history behind this soup is that once I bought way to much ground pork and didn’t feel like making traditional dishes such as meatloaf, hamburger patties (which are called FASIRT in Hungarian and is made of pork). Buying too much meat could happen to anyone when their not the only ones doing the grocery shopping. Many time my daughter ends up buying the same thing as I, so those are the times to try or make up new recipes.
½ lb ground lean pork
1 green onion, chopped into tiny pieces
1 clove of garlic, peeled, minced
½ tsp salt
¼ tsp ground black pepper
1 small carrot, peeled, sliced
1 small parsnip, peeled, sliced
2 springs of parsley tied together with a non-bleached thread
1 tbsp. freshly chopped parsley to be added after cooking
1 tsp freshly chopped parsley for meatballs
8 cups of water
1 tsp Vegeta soup seasoning (optional)
½ tsp salt for soup
Wash and peel your vegetables and put aside. In a large mixing bowl mix together (by hand) the pork, chopped green onion, minced garlic, ½ tsp salt, black pepper, 1 tsp parsley until evenly incorporated. Form “egg yolk” size meatballs.
Place water, vegetables, seasoning and meatballs into a med-sized stock pot. Cook on medium high heat 35-40 minutes or until meat has reached the desired tenderness. Remember, these are meatballs so they will always have resistance when poked with a knife or fork. One way to test is to remove a meatball and cut in half. If the middle is cooked then everything is done.
Remove and dispose of tied together parsley. Adjust seasoning to taste, sprinkle with parsley and serve.
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