Meatball Chorba

Rinse the rice, cover with boiling water for 2 minutes, drain in a sieve, and let cool. Peel the onion, carrot, celery root, and parsley root; finely chop half the onion for the meatballs, and cut the remaining onion, carrot, celery root, and parsley root into small cubes.

Combine the ground meat, cooled rice, chopped onion, egg, 10 g parsley, salt, and black pepper. Mix for 2–3 minutes, wet your hands with water, and shape into small meatballs about 3 cm in diameter.

Heat the oil in a pot, add the remaining onion, carrot, celery root, parsley root, and chopped bell pepper. Cook over medium heat for 5–7 minutes until the vegetables soften but do not brown.

Pour in the meat stock, bring to a boil, and cook the vegetables for 15–20 minutes until nearly tender. Add the tomato juice and bring the chorba back to a gentle boil.

Carefully drop the meatballs into the simmering chorba one at a time. Simmer over low heat for 20–25 minutes, without stirring for the first 5 minutes so they hold their shape.

Separately bring the borș to a boil, pour it into the pot, stir, and boil for 2–3 minutes. Taste and adjust the salt and black pepper.

Remove the pot from the heat, add the remaining parsley and lovage, cover with a lid, and let the chorba rest for 10 minutes. Serve hot.