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Romanian Meatball Soup (Ciorba de Perisoare)
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 

This Romanian Meatball Soup (Ciorba de Perisoare) is my mom's recipe for the most delicious meatball soup out there. Just saying. 

Course: Soup
Cuisine: Romanian
Servings: 8
Calories: 258 kcal
Author: Joanna Cismaru
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
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Serve hot with a bit of sour cream.

Recipe Notes

Vegeta is a condiment of salt with flavor enhancers used a lot in soups. It's a condiment that's quite popular in Eastern Europe.

 

Lovage is a herb belonging to the parsley family, commonly used in Europe for flavoring foods. The leaves add an intense celery-like flavor to soups, stews or stocks. If you do not have it, simply omit it in the recipe.

 

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.