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Romanian Meatball Soup (Ciorba de Perisoare) Recipe

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4.8 from 140 reviews

Romanian Meatball Soup, known as Ciorba de Perisoare, is a comforting and flavorful traditional soup featuring tender meatballs made from ground pork or beef combined with herbs, rice, and breadcrumbs. The meatballs are cooked in a savory broth enriched with vegetables, tomato paste, and a touch of lemon juice for refreshing tanginess. Finished with a beaten egg to add silkiness and garnished with fresh parsley, this soup is a hearty, home-style Eastern European classic enjoyed year-round.

Ingredients

Scale

For Meatballs

  • 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)

For Soup

  • 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

Instructions

  1. Prepare the Meatballs: In a large bowl, combine the ground pork or beef with 1 egg, chopped dill, parsley, uncooked rice, breadcrumbs, salt, and black pepper. Mix well until all ingredients are fully incorporated to form a cohesive meatball mixture.
  2. Sauté the Vegetables: In a large pot over medium heat, warm the olive oil. Add the chopped onion, carrots, and celery, cooking until the vegetables are softened and fragrant, about 5-7 minutes.
  3. Add Soup Base: Stir in the tomato paste and cook for another 2 minutes to develop its flavor. Then, pour in the chicken broth, water, vegeta (or chicken bouillon), salt, and black pepper. Bring the mixture to a gentle boil.
  4. Form and Cook Meatballs: Shape the meatball mixture into small balls, approximately 1 inch in diameter. Gently drop the meatballs into the simmering soup. Reduce heat to medium-low and cook uncovered for about 20-25 minutes, or until the meatballs and rice inside are fully cooked.
  5. Add Lovage and Lemon Juice: Stir in the chopped lovage and lemon juice to the soup for a fresh herbal and citrus note. Let it simmer for an additional 5 minutes to meld flavors.
  6. Incorporate Beaten Egg: Slowly drizzle the beaten egg into the hot soup while stirring gently to create a silky texture throughout the broth.
  7. Garnish and Serve: Remove the soup from heat. Ladle into bowls and garnish with freshly chopped parsley. Serve hot as a comforting starter or main meal.

Notes

  • You can substitute ground pork with ground beef or a mix of both for different flavor profiles.
  • If lovage is unavailable, substitute with celery leaves or parsley for a similar herbal taste.
  • Adjust the amount of lemon juice depending on your preferred level of acidity.
  • The beaten egg added at the end gives the soup a slightly thickened, silky texture; ensure the soup is hot but not boiling vigorously when adding the egg to avoid curdling.
  • Vegetarian versions can be made by using vegetable broth and omitting the meat and egg.

Find it online: https://amandafood.com/romanian-meatball-soup-ciorba-de-perisoare-recipe/