Romanian Meatball Soup (Ciorba de Perisoare)
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This Romanian Meatball Soup (Ciorba de Perisoare) is my mom’s recipe for the most delicious meatball soup out there. Just saying.
Romanian Meatball Soup
I always love sharing my Romanian recipes with you all because making them really takes me back to my childhood. This one is nostalgia more than any I’ve shared before because this delicious Meatball soup is one my mom would make most often. It’s a favorite whenever I make it here at home because it’s super flavorful, chock full of tart lemon, herby meatballs, and rich tomato broth.
What Is Ciorba?
In Romanian we call these types of soups “ciorba”. “Ciorba” in Romanian usually refers to sour soups with vegetables and some form of meat. They are made sour by adding either lemon juice, “bors” which is fermented wheat bran, sauerkraut juice, or sometimes even vinegar. “Ciorba de perisoare” basically means meatball soup.
When it comes to this soup I just use lemon juice and this gives the soup a very nice sour taste. The meatballs are quite simple and although I used pork in these recipe, any type of ground meat will work. I’ve made them with ground beef, ground beef, or even ground chicken or turkey, you could even mix the meats.
What Is Vegeta?
In this soup you’ll see that I use vegeta. This is an all purpose seasoning popular in Mediterranean dishes. You can pick up some here and use it to add depth to your dishes, such as soups like this one. If you can’t find any, chicken bouillon cubes will work just fine in its place!
What Is Lovage?
I’ve included yet another ingredient my readers may be unfamiliar with! Lovage is a Mediterranean herb that has a flavor described as a cross between parsley, celery, and curry. This soup is all about this lovage herb, it really does make it! It’s an under utilized herb so pick some up today and have some fun!
Ingredients In Romanian Meatball Soup
Detailed instructions and measurements can be found on the printable recipe card at the bottom of the page.
Meatballs
- Meat – Ground pork or beef either combined or used on their own work wonders.
- Egg – The binder for our meatballs.
- Herbs – Chopped fresh parsley and dill.
- Rice – Long grain and uncooked. This will add some great chew to our meatballs.
- Seasoning – Salt and pepper.
Soup
- Olive oil – We want a nice neutral tasting oil for this soup.
- Veggies – Carrots, onion, and celery as our mirepoix, aka dish base.
- Tomato paste – This will make up our part of our flavor base for this hearty soup. Be sure to use paste as we want that tomato flavor concentrate.
- Liquids – Lemon juice, chicken broth, and water will make up the liquids in this Meatball Soup.
- Vegeta – An all purpose seasoning used in some Romanian dishes. Chicken bouillon cubes can be used in its place.
- Lovage – If you can’t find this herb at your local grocer, chopped parsley and celery leaves can be used in its place.
- Egg – 1 beaten egg will add a richness to this complex broth, just trust me on this one.
How To Make Romanian Meatball Soup
Detailed instructions and measurements can be found on the printable recipe card at the bottom of the page.
- Form the meatballs: In a bowl add all the meatball ingredients together and mix well. Shape into meatballs about 1 inch in diameter, you should get about 30 to 35 meatballs depending on how big you make them. Place meatballs in fridge until ready to add to soup.
- Create the soup base: Heat the olive oil in a heavy bottom 5 qt pot to medium heat. Add the onions, carrots and celery to the pot and cook for about 5 minutes or until the onions soften and are translucent. Season with salt and pepper.
- Form the soup broth: Stir in the tomato paste, then add the chicken broth and water then bring to a boil and add the meatballs one at a time. Cook for about 10 minutes or until the meatballs are cooked through, they will rise to the top when they are done. Season with vegeta then add the lemon juice and lovage.
- Finish the soup: Taste for salt and pepper and adjust as necessary. Very slowly pour in the egg in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. Cook for another minute then garnish with parsley.
What To Serve With Romanian Meatball Soup
- A nice dollop of sour cream can be portioned onto each serving of the soup to add a creamy tang to the broth.
- If you like a spicy kick feel free to dice up some hot peppers to top each bowl of soup with.
- This soup goes so well with some nice bread, feel fee to soak it up with some Dinner Rolls or some crusty Bread.
What Else Can I Use In My Ciorba De Perisoare?
- Feel free to add diced potatoes for a heartier soup.
- Ground veal is a great addition to our meatball, feel free to substitute it in place of or combine it with the ground beef and pork.
- If you’d like to add sour cream right to the soup, mix it with the beaten egg added at the end and add right before serving. Stir the mixture rapidly in a clockwise direction for one minute before garnishing.
Storing Leftover Romanian Meatball Soup
In an airtight container this dish will keep for 3 – 4 days in the fridge, just be sure it is cooled before storing. You can also freeze this dish, just store it cooled in a shallow airtight container and it will keep for 4 – 6 months. Just allow it to thaw overnight in the fridge before reheating on the stove when ready to eat.
Craving More Authentic Romanian Dishes? Try These Recipes:
- Stuffed Peppers
- Romanian Meatballs
- Cabbage Rolls
- Traditional Romanian Polenta with Feta Cheese, Bacon and Sausage
- Walnut Roll
- Plum Dumplings
- Pasca
- Tripe Soup
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Romanian Meatball Soup (Ciorba de Perisoare)
Ingredients
For Meatballs
- 1 lb ground pork or ground beef
- 1 egg
- 2 tbsp dill chopped
- 2 tbsp parsley chopped
- 1/4 cup rice long grain and uncooked
- 1/4 cup breadcrumbs
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper or to taste
For Soup
- 2 tbsp olive oil
- 1 large onion chopped
- 2 large carrots chopped
- 2 stalks celery chopped
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- 2 tbsp tomato paste
- 4 cups chicken broth low sodium
- 4 cups water
- 1/2 tsp vegeta or 1 chicken bouillon
- 3 tbsp lemon juice (from 1 lemon)
- 2 tbsp lovage chopped
- 1 egg beaten
- parsley for garnish
Instructions
- In a bowl add all the meatball ingredients together and mix well. Shape into meatballs about 1 inch in diameter. You should get about 30 to 35 meatballs, depending on how big you make them. Place meatballs in fridge until ready to add to soup.
- Heat the olive oil in a heavy bottom 5 qt pot to medium heat. Add the onions, carrots and celery to the pot and cook for about 5 minutes or until the onions soften and are translucent.
- Season with salt and pepper. Stir in the tomato paste, then add the chicken broth and water. Bring to a boil then add the meatballs one at a time.
- Cook for about 10 minutes or until the meatballs are cooked through, they will rise to the top when they are done. Season with vegeta then add the lemon juice and lovage. Taste for salt and pepper and adjust as necessary. Very slowly pour in the egg in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. Cook for another minute then garnish with parsley.
- Serve hot with a bit of sour cream.
Colin S. says
I was directed here by one of my Romanian work colleagues, and I’m glad he did. My whole family absolutely love this dish, and every week on one of my days off they ask me to make it. It’s very easy yet full of flavours, vegetables and meat. Fantastic thank you.
Bec says
So delicious, just like home
federico says
impresionante esta sopa, muy pero muy rica.
Mihaela says
Gluten free version: replace the 1/4 cup breadcrumbs for the meatball with 2 tbsp corn starch, if you put 2 eggs instead of 1.
Cynthia Newsam says
Is that meant to say uncooked rice? There is no way it can cook in 10 minutes in the soup? Am I missing something? Other than that I am excited to try this, we miss the food from our trip to Romania and Moldova, thank you kindly for sharing. Multumesc 🙂
Nicole Beaulieu says
It totally depends on the type of rice you use, each brand is different 🙂 You can use instant rice if you’re worried about doneness!
Cynthia Newsam says
Thank you Jo. Planning for Easter on the 28th.
HALINA says
ENJOYED SOUP SO DID THE FAMILY, IN A CRUNCH UED READY MADE MEATBALLS
Stephanie Walsh says
This soup is amazing and tastes just like the soup we had in Romania on our honeymoon! Totally authentic!
Nancy Cutlip says
Thank you!My mother was Austrian,and this is as close to her meatball soup as it comes.True comfort food,with every bite containing a sweet memory.Perfect
Raluca says
Love Love this recipe!! I’ve even made it with dry parsley, and no dill a couple of times when I didn’t have the fresh ingredients on hand, and it still turns out delicious.
phyllis says
My son-in-law is from Romania and I intend to make this soup especially for him. I will let you know his comments. Thank you!
Joanna Cismaru says
Can’t wait! Hope you guys enjoy it!
NellU says
My mom had to learn how to cook Romanian dishes because of my father. Over the years I have learned how to make our favourites but it’s nice to see them written out. For the most part they are very familiar. One difference though is in the ciorba de perisoare. We don’t use any tomato sauce at all. I don’t know if this is a regional difference or my father’s preference- he wasn’t mad about tomato sauces. Anyway, we add sour cream mixed with an egg to the broth at the end once it’s cooked. If extra sourness is needed a bit of sour salt is added. Now I have an added complication, my family isnt crazy about the sour taste so I tend to leave it out and just add it to my soup. I guess this is how recipes evolve. The non-sour version is delicious as well.
Thanks so much for your Romanian recipes. I’m making mititei tomorrow with my 92 year-old mom.