Romanian Meatball Soup (Ciorba de Perisoare) Recipe

Oh, Romanian Meatball Soup (Ciorba de Perisoare) Recipe is such a comforting hug in a bowl, especially on those chilly days when you want something hearty yet fresh. This soup has this wonderful balance of tangy, savory, and herbaceous flavors that just warms you from the inside out. Every time I make it, my kitchen fills with the most inviting aroma that reminds me of family dinners and cozy gatherings.

If you haven’t tried this recipe yet, you’re in for a treat. What makes Romanian Meatball Soup (Ciorba de Perisoare) Recipe so special is how the delicate meatballs meld with the bright broth, featuring lemon juice and lovage—a lovely herb that really elevates the dish. I love making this soup when I want something that’s both nourishing and simple to whip up, perfect for sharing with friends or enjoying as a solo comfort meal.

Ingredients You’ll Need

This recipe calls for fresh, wholesome ingredients that work together beautifully to create that signature flavor. When shopping, try to pick fresh herbs like dill, parsley, and lovage if you can—they make a world of difference in freshness and aroma.

• Ground pork (or ground beef): Pork tends to keep the meatballs tender and juicy, but beef works well too if that’s what you have.
• Egg (for meatballs): This binds the meat mixture so your meatballs hold their shape nicely while cooking.
• Dill (chopped): Fresh dill adds a bright herbal note that’s classic in Romanian cooking.
• Parsley (chopped): Adds freshness and balances the richness of the meat.
• Rice (uncooked, long grain): Rice helps bulk up the meatballs and gives them a lovely texture once cooked inside.
• Breadcrumbs: These keep the meatballs light and prevent them from being too dense.
• Salt and black pepper: Essential for seasoning both the meatballs and the soup.
• Olive oil: For sautéing your veggies and adding depth to the broth.
• Onion, carrots, celery (chopped): Classic soup base vegetables that bring sweetness and earthiness.
• Tomato paste: Adds that subtle umami and a touch of color to the broth.
• Chicken broth (low sodium): Use homemade or high-quality broth for the best flavor.
• Water: Helps balance the soup and keep it light.
• Vegeta or chicken bouillon: A small kick of seasoning that layers the soup’s taste beautifully.
• Lemon juice: This brightens up the whole soup with a fresh zing—don’t skip it!
• Lovage (chopped): If you can’t find lovage, celery leaves can be a mild substitute, but lovage is truly special here.
• Egg (beaten, for finishing): To swirl in at the end for a silky texture and richness.
• Parsley (for garnish): Fresh parsley on top adds a pop of color and fresh flavor.

Variations

I love making this Romanian Meatball Soup (Ciorba de Perisoare) Recipe my own by playing around with the herbs and the type of meat. It’s a recipe that’s forgiving and easy to adapt to what you have in your kitchen or dietary preferences.

• Using ground turkey or chicken: For a leaner option, I sometimes swap out pork for turkey. The meatballs stay tender if you add plenty of herbs and don’t overmix.
• Vegetarian version: I haven’t tried meat-free meatballs here yet, but I imagine lentil or chickpea balls would make it just as satisfying with the same broth.
• Add more veggies: Feel free to toss in chopped potatoes or parsnips if you want a heartier bowl, especially in colder months.
• Substitute lovage: If lovage is hard to find, I use extra celery leaves or a small pinch of tarragon to mimic that subtle celery-like flavor.

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

Step 1: Mixing the Meatball Ingredients

Start by combining the ground pork (or beef), egg, chopped dill and parsley, uncooked rice, breadcrumbs, salt, and pepper in a large bowl. I find it easiest to mix gently with my hands—this way, you don’t overwork the meat, which can make meatballs tough. Once everything is evenly incorporated, set the mixture aside and let it rest for a few minutes—this helps the flavors meld while you prep the soup base.

Step 2: Preparing the Soup Base

Heat olive oil in a large pot over medium heat, then add chopped onions, carrots, and celery. Sauté until the vegetables soften and onions become translucent—about 5-7 minutes. I always stir frequently to avoid browning, aiming for tender sweet veggies that build a rich base for the soup.

Step 3: Building the Broth and Cooking the Soup

Stir in the tomato paste and cook for another 1-2 minutes to deepen the flavor. Then, add the low-sodium chicken broth, water, salt, pepper, and vegeta or chicken bouillon. Bring this up to a gentle simmer before gently dropping spoonfuls of your meatball mixture right into the broth one at a time. Trust me, taking your time here pays off—try not to overcrowd the pot to keep the broth clear and meatballs from falling apart.

Step 4: Adding the Finishing Touches

Once the meatballs float to the top, which usually takes about 15-20 minutes, stir in the chopped lovage and lemon juice. Before serving, slowly drizzle the beaten egg into the soup while stirring continuously to create those lovely silky ribbons. This step adds richness and a beautiful texture that I find truly elevates the dish.

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

Garnishes

I always finish my bowls with a sprinkle of freshly chopped parsley. It not only adds vivid green color but also a clean, fresh note just before digging in. Sometimes I drizzle a little extra lemon juice at the table to brighten it up to your taste.

Side Dishes

When I serve this Romanian Meatball Soup, I love having crusty bread or warm garlic toast on the side. It’s perfect for dipping into the tangy broth. A simple green salad with a lemon vinaigrette also pairs nicely to complement the soup’s bright flavors.

Creative Ways to Present

For special occasions, I serve the soup in rustic bowls with a few whole lovage leaves on top for an elegant touch. Sometimes, I ladle the meatballs separately and pour the broth around them so guests can see the beautiful, plump meatballs, making it feel a bit more upscale and intentional.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool completely, then store it in an airtight container in the fridge. It keeps well for about 3-4 days, and the flavors actually deepen after resting overnight. Just give it a good stir before reheating.

Freezing

Freezing is a great option, too. I portion it out into freezer-safe containers and freeze for up to 2 months. When you’re ready to enjoy it, just thaw in the fridge overnight. Note that the rice in the meatballs can absorb extra liquid, so you might want to add a splash of broth or water when reheating.

Reheating

I recommend reheating this soup gently over low heat on the stove to keep the meatballs tender and avoid breaking them apart. Stir occasionally and add a little extra lemon juice if the flavors need a fresh boost.

FAQs

Final Thoughts

This Romanian Meatball Soup (Ciorba de Perisoare) Recipe holds a special place in my heart because it’s more than just food–it’s a reminder of home, family, and slow, happy moments in the kitchen. I really encourage you to make it at home and enjoy the comforting magic of this dish yourself. It’s one of those recipes that you’ll want to make again and again, especially when you’re craving something nourishing and bright all at once.

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