Description
Romanian Meatball Soup, or Ciorbă de Perișoare, is a hearty and comforting traditional Romanian dish featuring tender meatballs simmered in a tangy, flavorful broth with fresh vegetables. This easy-to-make soup combines savory pork meatballs, rice, aromatic herbs, and a splash of vinegar or lemon juice for a perfect balance of sour and savory flavors, making it an ideal cozy meal.
Ingredients
Scale
For the Meatballs:
- 1 lb ground pork (or a mix of pork and beef)
- 1 small onion, finely chopped
- 1 egg
- 1/2 cup rice (washed)
- 1/4 cup fresh parsley, chopped
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp breadcrumbs (optional, for texture)
For the Soup:
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 2 medium carrots, peeled and diced
- 1 celery stalk, diced (optional)
- 1 bell pepper, diced (optional)
- 1 large tomato, peeled and diced (or 1/2 cup crushed tomatoes)
- 2 bay leaves
- 6 cups beef or chicken broth (or water)
- 1-2 tbsp white vinegar or lemon juice (to taste)
- Salt and pepper to taste
- Fresh dill and parsley for garnish
Instructions
- Make the Meatballs: In a large bowl, combine ground meat, finely chopped onion, egg, washed rice, parsley, thyme, breadcrumbs if using, and salt and pepper. Mix well until fully combined. Wet your hands and shape the mixture into small meatballs about 1 to 1.5 inches in diameter. Set aside on a plate.
- Prepare the Soup: Heat vegetable oil in a large pot over medium heat. Add the chopped onion, carrots, celery, and bell pepper if using. Sauté for 5 to 7 minutes until vegetables start to soften. Add the diced or crushed tomatoes and cook for an additional 2 to 3 minutes to develop flavor.
- Simmer the Soup: Pour in the broth or water and bring to a gentle boil. Add the bay leaves, then carefully drop the meatballs one by one into the pot. Stir gently to prevent sticking. Lower heat to medium-low and let the soup simmer uncovered for 25 to 30 minutes until meatballs are cooked through and rice is tender. Skim off any foam that rises during cooking.
- Add the Tangy Flavor: Taste the broth and adjust seasoning with salt, pepper, and vinegar or lemon juice. The soup should be pleasantly tangy; adjust acidity as preferred.
- Finish and Serve: Remove bay leaves. Ladle soup into bowls and garnish with fresh parsley and dill for freshness and aroma. Serve hot.
Notes
- Meatball Variations: Ground beef, turkey, or a mixture can be used instead of pork. Adding grated Parmesan to meatballs adds flavor.
- Sourness: Adjust vinegar or lemon juice to your preferred tanginess; sauerkraut juice can be a traditional alternative.
- Rice Substitutes: Bulgur or couscous can replace rice for lighter meatballs.
- Vegetable Add-ins: Additional vegetables like parsnips or potatoes can be added to enrich the soup.
- Serve with crusty bread or a dollop of sour cream for extra comfort.
