Name: Romanian Meatball Soup (Ciorba de Perisoare) Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Romanian
Ingredients: 1 pound ground pork (or ground beef); 1 large egg; 2 tablespoons dill, chopped; 2 tablespoons parsley, chopped; ¼ cup long grain uncooked rice; ¼ cup breadcrumbs; ½ teaspoon salt (or to taste); ½ teaspoon black pepper (or to taste); 2 tablespoons olive oil; 1 large onion, chopped; 2 large carrots, chopped; 2 stalks celery, chopped; ½ teaspoon salt (or to taste); ½ teaspoon black pepper (or to taste); 2 tablespoons tomato paste; 4 cups low sodium chicken broth; 4 cups water; ½ teaspoon vegeta (or 1 chicken bouillon cube); 3 tablespoons lemon juice (from 1 lemon); 2 tablespoons lovage, chopped; 1 egg, beaten; Parsley for garnish

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If you’re looking for a heartwarming, comforting soup that feels like a big hug on a chilly day, Romanian Meatball Soup (Ciorba de Perisoare) Recipe is an absolute must-try. This soup combines tender, seasoned meatballs with a tangy, flavorful broth that always reminds me of cozy family dinners back home. The balance of fresh herbs, a hint of lemon, and the rich broth makes it uniquely refreshing yet richly satisfying.

I love making this soup when I want something nourishing but not heavy—perfect for lunch or a light dinner. What makes Romanian Meatball Soup (Ciorba de Perisoare) Recipe stand out is how simple ingredients come together beautifully, especially with the rice mixed into the meatballs that gives them a lovely texture. Trust me, once you try this, you’ll find yourself craving it again and again.

Ingredients You’ll Need

The magic of Romanian Meatball Soup (Ciorba de Perisoare) Recipe lies in the harmony of fresh herbs, vegetables, and classic pantry staples that you might already have on hand. Shopping for ingredients is straightforward and forgiving, making it a fantastic recipe for beginners and seasoned cooks alike.

Ground pork (or ground beef): I find pork gives a gentler flavor, but beef adds a nice richness if that’s your preference.
Egg: This binds the meatballs nicely without making them dense.
Dill (chopped): Adds that characteristic bright, herbal note that’s essential here.
Parsley (chopped): Fresh parsley brightens both the meatballs and the final soup.
Rice (long grain, uncooked): Helps the meatballs hold together and gives a slight chew that’s super comforting.
Breadcrumbs: Another binder, but also gives a subtle softness to the meatballs.
Salt and black pepper: Basic seasonings—don’t skimp! They bring everything alive.
Olive oil: For sautéing the veggies—go for extra virgin if you want a richer flavor.
Onion (chopped): Builds the soup’s savory base layer.
Carrots (chopped): Sweetness and body to the broth.
Celery (chopped): Adds depth and a mild bitterness that balances the soup.
Tomato paste: Gives a subtle umami and a lovely color.
Chicken broth (low sodium): Or vegetable broth if you prefer—home-made is even better!
Water: To thin out the broth to just the right consistency.
Vegeta (or chicken bouillon): These boost savory richness; you can skip if your broth is flavorful enough.
Lemon juice (fresh): The secret weapon! It adds a refreshing tang that wakes up the whole soup.
Lovage (chopped): This herb is traditional and lovely, but if you can’t find it, more dill or parsley works well.
Egg (beaten): Added at the end to give the broth a silky texture.
Parsley (for garnish): Fresh and bright, to sprinkle right before serving.

Variations

I like to tweak this Romanian Meatball Soup (Ciorba de Perisoare) Recipe depending on the season or what I have in my pantry. Feel free to adjust the herbs or swap out the meat for a lighter option—you might discover your own favorite spin!

Ground turkey or chicken: I tried this for a leaner twist and was surprised at how tender the meatballs stayed with the rice and breadcrumbs.
Vegetarian version: Using plant-based meat substitutes or finely chopped mushrooms with the rice works well if you want a meatless option.
Extra vegetables: Sometimes, I add diced potatoes or parsnips for a bit more heartiness.
Herbs: If lovage isn’t around, swapping with tarragon or fresh thyme can offer a nice change.
Spice it up: Toss in a pinch of smoked paprika or chili flakes for a subtle kick.

How to Make Romanian Meatball Soup (Ciorba de Perisoare) Recipe

Step 1: Prepare the Meatball Mixture

Start by mixing your ground meat with the egg, dill, parsley, rice, breadcrumbs, salt, and pepper in a large bowl. I like to use my hands for this—it helps feel if the mixture is too wet or dry. Let it sit for about 10 minutes while you prepare the rest of the soup; this lets the rice absorb some moisture and makes the meatballs less likely to fall apart later.

Step 2: Sauté the Veggies and Build the Broth

Heat the olive oil in a big pot over medium heat. Toss in the chopped onion, carrot, and celery, and cook until softened and fragrant—about 5-7 minutes. Stir in the tomato paste and let it cook for another minute to deepen the flavors. Then pour in the chicken broth and water, add salt, pepper, and vegeta or bouillon if you’re using it. Bring this to a gentle boil.

Step 3: Shape and Cook the Meatballs

With wet hands, form small, bite-sized meatballs from the mixture—about the size of a walnut. Carefully drop them into the simmering soup one by one. Don’t crowd them, or they might stick together. Let the soup gently simmer—avoid boiling vigorously—to cook the meatballs evenly for about 20-25 minutes. The rice inside should be tender, and meat fully cooked.

Step 4: Add’s Lovage, Lemon Juice, and Egg

Once the meatballs are cooked, stir in the chopped lovage and lemon juice. This brightens the broth wonderfully—I never skip this step. Finally, drizzle the beaten egg into the soup slowly while gently stirring to create silky strands in the broth. Let the soup simmer for another 2 minutes off heat and you’re ready to serve!

How to Serve Romanian Meatball Soup (Ciorba de Perisoare) Recipe

A white bowl filled with a warm, clear broth soup that has a light brown color mixed with orange slices of carrot and bits of green herbs floating throughout. On the center surface of the soup, there are three round, beige meatballs clustered together, topped with a dollop of white sour cream and more green chopped herbs sprinkled around. The bowl is placed on a white marbled surface with few scattered green herbs near it. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish with a generous sprinkle of fresh parsley—that pop of green adds freshness and looks fantastic. Some folks like a dollop of sour cream on top, which I find adds a lovely creaminess, especially if you want to mellow the lemony tang.

Side Dishes

Romanian Meatball Soup pairs perfectly with crusty bread or homemade cornmeal mamaliga (Romanian polenta). I love tearing off a piece of warm bread to dip into the broth—it’s pure comfort food. A simple green salad on the side adds a nice balance to the meal.

Creative Ways to Present

For family gatherings or special dinners, I sometimes serve the soup in rustic bowls with a sprig of fresh lovage or dill on top for that extra touch. You can also arrange the meatballs skewered as an appetizer before serving the soup, making a fun and interactive starter!

Make Ahead and Storage

Storing Leftovers

Leftovers are wonderful the next day as the flavors meld even more. I store mine in an airtight container in the fridge and try to consume it within 3 days. The broth thickens a bit as it cools, so a quick reheat with a splash of water restores its perfect consistency.

Freezing

I’ve frozen this soup successfully several times. Just cool it completely, transfer to freezer-safe containers or bags, and freeze for up to 3 months. When thawing, I recommend overnight in the fridge to keep the meatballs intact and the broth vibrant.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the broth seems thick, add a little water or broth to loosen it. Avoid boiling vigorously to keep the meatballs tender and the egg strands from becoming rubbery.

FAQs

Can I make the meatballs ahead of time for Romanian Meatball Soup (Ciorba de Perisoare) Recipe?

Absolutely! You can prepare the meatball mixture and form the meatballs a few hours ahead and keep them refrigerated until you’re ready to cook. This helps save time when making the soup later, and the flavors deepen as the ingredients marinate.
What can I substitute for lovage if I can’t find it?

Lovage has a somewhat celery-like flavor, so if unavailable, you can replace it with extra dill or parsley, or experiment with tarragon or fresh thyme for a slightly different but still delicious result.
How do I keep the meatballs from falling apart in the soup?

Using egg, breadcrumbs, and rice in the meatball mixture gives them firmness. Also, gently simmering the soup instead of boiling vigorously helps prevent them from breaking apart during cooking.
Can I use other types of meat for the meatballs?

Yes! While traditional recipes call for pork or beef, you can use ground turkey, chicken, or even a plant-based meat substitute depending on your preference or dietary needs.
Is Romanian Meatball Soup (Ciorba de Perisoare) Recipe gluten-free?

To make it gluten-free, substitute the breadcrumbs with gluten-free breadcrumbs or omit them altogether, relying on rice and egg for binding. Just make sure to use gluten-free broth as well.

Final Thoughts

This Romanian Meatball Soup (Ciorba de Perisoare) Recipe holds a special place in my kitchen because it’s both simple and full of heart. Sharing it with friends makes me feel connected to traditions and the joy of home-cooked meals. Give it a try—you’ll be amazed at how a few humble ingredients can produce such a rich, comforting experience. I promise you’ll want to keep this one in your soup rotation all year round!