Description
Romanian Meatball Soup, known as Ciorba de Perisoare, is a hearty and tangy soup featuring tender pork meatballs made with fresh herbs and rice, simmered in a flavorful broth with vegetables, tomato paste, and a hint of lemon juice. This traditional Romanian comfort food is garnished with parsley and finished with a beaten egg to create a rich, satisfying meal perfect for any season.
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 seasoning (or 1 chicken bouillon cube)
- 3 tablespoons lemon juice (from 1 lemon)
- 2 tablespoons lovage, chopped
- 1 large egg, beaten
- Fresh parsley, for garnish
Instructions
- Prepare the meatball mixture: In a large bowl, combine ground pork, 1 large egg, chopped dill, chopped parsley, uncooked rice, breadcrumbs, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated. Set aside to allow flavors to meld.
- Form the meatballs: With wet hands, shape the meat mixture into small, walnut-sized meatballs. Place them on a plate or tray ready for cooking.
- Sauté the vegetables: In a large soup pot, heat the olive oil over medium heat. Add chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
- Add seasonings and liquids: Stir in salt, black pepper, and tomato paste to the sautéed vegetables, cooking for an additional 2 minutes to deepen flavors. Then pour in the low sodium chicken broth and water. Add vegeta seasoning or chicken bouillon and bring the mixture to a gentle boil.
- Cook the meatballs in the soup: Carefully drop the formed meatballs into the boiling soup. Reduce heat to medium-low and simmer gently until meatballs are cooked through and rice is tender, approximately 20-25 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- Add lemon juice and lovage: Stir in fresh lemon juice and chopped lovage to the soup, providing a bright, aromatic finish.
- Incorporate the beaten egg: Slowly drizzle the beaten egg into the simmering soup while stirring continuously to create a silky texture and slight thickening without scrambling.
- Garnish and serve: Ladle the hot soup into bowls and sprinkle with fresh parsley. Serve immediately, enjoying the comforting balance of savory meatballs and tangy broth.
Notes
- Ground pork can be substituted with ground beef or a mix of both according to preference.
- Lovage may be difficult to find; parsley can be used as a milder substitute.
- Adjust lemon juice to taste for desired acidity.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free version, replace breadcrumbs with gluten-free breadcrumbs or omit completely.
- Ensure the rice in the meatballs is uncooked when mixing; it cooks fully during simmering.
Keywords: Romanian meatball soup, Ciorba de Perisoare, traditional Romanian soup, meatballs recipe, comforting soup, pork meatballs, sour soup