Ciorbă de Perișoare (Romanian Meatball Soup)

This is a soup that I enjoyed several times during my recent trip to Bucharest, Romania.  As with most soups, it is best made a day before.

Meatballs:
1 lb. (500 gr) ground meat (I use half beef half pork)
2 slices of bread
1 finely chopped onion
2 tablespoons uncooked rice
2 tablespoons water
salt and pepper to taste

Soup:
1 small onion, minced
1 bunch lovage (or celery leaves, or parsley)
small celery root, chopped
2 medium carrot, chopped
1 red pepper, chopped
3 tablespoons vinegar
salt and pepper to taste
6 cups stock (beef or chicken)
olive oil

Heat some olive oil in a big pot.  Saute the lovage (or celery leaves), celery root, onion, and pepper until onion is translucent.  Add the stock, cover, and heat on medium-low until vegetables are tender.  In the meanwhile, soak the bread in milk, drain and put in a bowl.  Add the ground meat, onion, rice and salt and pepper.  Using wet hands, form small meatballs.  Once the vegetables are tender, drop the meatballs into the soup.  Continue cooking on low heat for about 20-30 minutes.  Now add the vinegar.  Enjoy!