Romanian Meatball Soup (Ciorba de perisoare)
Give my mom’s cherished recipe for traditional Romanian meatball soup, Ciorba cu Perisoare, a try—it’s like a warm hug in a bowl. Growing up, this was the soup that brought everyone to the table, with tender beef meatballs, fresh veggies, and a perfect hint of sourness that made each bite unforgettable.
If you’re in the mood for some comforting Romanian food, I think you’ll love my mom’s Ciorba cu Perisoare—Romanian meatball soup. This soup brings together tender beef meatballs, fresh vegetables, and a hint of sourness for a satisfying bowl of cosiness. Growing up, this soup was a favorite in our house, especially on colder days, and it’s one I keep coming back to. Every spoonful feels like a warm hug from home, and it’s the kind of meal that brings everyone together around the table.
If you’re ready to dive into more Romanian flavours, there’s plenty to explore! My 30-Minute Chicken Soup is a great go-to when you need something quick yet delicious. Or, try out my hearty Cabbage and Pork Casserole with Polenta, which is perfect for a cosy dinner. For a special occasion, the Garlic and Rosemary Roast Lamb brings out deep, rich flavours that are hard to resist. And if you’re a cabbage fan, you’ll love my Rustic Cabbage Pasta or the simple yet tasty Stuffed Peppers. Each recipe is a little taste of Romanian tradition, and I can’t wait for you to give them a try!
Romanian Meatball Soup (Ciorba de perisoare)
As a Balkan soul, traditions run deep for us—sometimes really deep! Growing up Romanian, we’re all about cooking from scratch, using ingredients we trust, and creating dishes that feel like home. It’s practically a ritual for families back in Romania to send packages to us wherever we are in the world. And honestly, nothing beats that feeling of opening a box from home. It’s like Christmas morning, peeling back layers of familiarity and nostalgia! These aren’t just ingredients; they’re little reminders of home, a taste of our roots that makes the distance feel smaller.
This soup, like so many of our comfort foods, brings a piece of Romania right to my kitchen. Traditionally, it’s made with pork or beef—sometimes both—but I’ve recently lightened it up with ground turkey, which works great while still keeping the spirit of the dish. Making these traditional recipes keeps our heritage alive, and for those of us who live “home away from home,” it’s a way to stay connected. We Romanians are proud of our traditions, our family ties, and the sense of belonging that every bite of these dishes brings. So if you’re craving something that’s as warm and familiar as a hug from home, this soup might just be the perfect choice!
Ingredients in my Meatball Soup
For the Meatballs
- Ground beef: This is the main protein source and serves as the base for the meatballs. Ground pork, a mix of pork and beef, or ground turkey can also be used as a lighter option.
- Rice: Long-grain rice is used here and helps to bind the meatballs together.
- Egg: Acts as a binder as well, helping them hold their shape during cooking.
- Herbs: Fresh parsley and dill are usually used, they add flavour to the meatballs.
- Salt and pepper: Essential for seasoning and enhancing the overall taste.
For the Soup
- Vegetable oil: Used for sautéing the veggies.
- Vegetable mix: Includes chopped onion, grated carrot, grated parsnip, chopped red bell pepper, chopped tomato, and chopped celery, all of which enhance the soup’s flavour.
- Stock: Use either vegetable or beef stock for a rich base.
- Borș or lemon juice: Borș adds a traditional sour note, while lemon juice can be used as a tangy alternative.
- Fresh parsley: Provides a bright garnish.
- Lovage: This herb adds a celery-like flavour to the soup; celery leaves can be used as a substitute.
- Optional lemon juice: Use to adjust the soup’s tanginess to your liking.
What is Lovage?
Lovage is a perennial herb that tastes similar to celery and is used for its aromatic qualities. Its leaves, stems, and seeds add a fresh, slightly peppery flavor to dishes like soups and salads. It also has traditional medicinal uses, particularly for digestion. If you can’t find it, celery leaves or parsley work as good substitutes.
How to Make Romanian Meatball Soup (Ciorba de perisoare)
You’re going to enjoy making this Romanian Meatball Soup (Ciorbă de Perișoare)! It’s a comforting dish that’s simple to prepare, using ingredients you likely have on hand. We’ll guide you through every step, from mixing the meatballs to simmering the flavorful broth. Soon, your kitchen will be filled with the delightful scent of this hearty soup!
Be sure to check out our step-by-step guide with helpful tips to make the cooking process a breeze!
- Sauté the Vegetables: Peel and chop the veggies, then heat vegetable oil in a large pot over medium heat. Sauté the onion until softened, then add the grated carrot, parsnip, red bell pepper, tomato, and celery. Cook until everything is softened and fragrant. Reserve a couple of tablespoons of the mix for the meatballs.
- Simmer the Soup: Next, I pour in the stock, stirring it into the sautéed veggies. I bring it to a gentle boil and let it simmer while I prepare the meatballs. It’s all coming together!
- Prepare the Meatballs: In a mixing bowl, combine your choice of ground meat with rice, an egg, the reserved veggies, and herbs. Season it, mix everything (I like using my hands), and roll it into meatballs.
- Cook the Meatballs in the Soup: Gently add the meatballs to the simmering soup and let them cook. They’ll infuse the broth with great flavour!
- Add the Borș and Tomato Puree: Stir in the borș (or lemon juice) and a spoonful of tomato puree. Let it simmer on low heat to blend the flavours, then add chopped lovage and parsley. Taste and adjust the seasoning.
- Finish and Serve: Cool the soup slightly before serving. For an authentic touch, pair it with fresh polenta or freshly baked bread, and add a pickled pepper for some heat! This soup brings comfort and tradition to your table.
What is Borș?
Many people have concerns about using raw eggs in royal icing, especially regarding egg whites. However, it’s important to understand that the sugar in the icing effectively “cooks” the egg whites. In fact, a more accurate term for this process is “curing.” This is similar to how salt and sugar are used together to cure foods like salmon. So, rest assured, the sugar interacts with the egg whites, making them safe for consumption.
Substitutions
- Borș: Use lemon juice or apple cider vinegar to add a similar sour touch.
- Lovage: Swap with celery leaves or parsley if lovage isn’t available.
- Rice: Use white or jasmine rice or even arborio, it provides a good texture to the meatballs.
How to serve this Meatball Soup
For a cozy and complete meal, serve meatball soup with a nice homemade soft bun or a side of warm polenta—perfect for soaking up every bit of the broth. For a classic Romanian touch, add a kick with spicy pickled peppers to balance the soup’s richness. Top with a sprinkle of fresh parsley or dill for a bright finish, and if you like a creamier texture, a small dollop of sour cream or yoghurt, adds both richness and a nice balance to the broth’s tanginess
Storage and Leftovers
Store this Romanian meatball soup in an airtight container in the fridge for 3 to 4 days, making sure it cools first. You can also freeze it in a shallow airtight container for 4 to 6 months. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat on the stove.
FAQs
More Authentic Romanian Recipes You Might Love
- Honey and Walnut Pastries
- Grilled Eggplant Salad (Salata de Vinete)
- Walnut Roll (Cozonac cu nuca si stafide)
- How To Make Deviled Eggs
- Sautéed Green Beans with Garlic
- Garlic and Bean Dip with Tomato Sauce
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Romanian Meatball Soup (Ciorba de perisoare)
Equipment
- Large pot
- Mixing bowl
- Grater
- Ladle
Ingredients
For the Meatballs
- 400 g ground beef 14 oz or ground pork, a mixture of pork and beef or ground turkey
- 50 g rice 1/4 cup (long grain or arborio)
- 1 egg
- 1 tbsp chopped parsley
- 1 tbsp chopped dill
- Salt and pepper to taste
For the Soup
- 3 tbsp vegetable oil 1/4 cup
- 1 large chopped onion
- 1 large grated carrot
- 1 grated parsnip
- 1 chopped red bell pepper
- 1 chopped tomato
- 1 tbsp tomato puree or 100 ml tomato passata
- 2 celery sticks chopped
- 2 litres vegetable or beef stock 2 quarts
- 500 ml borș 2 cups or use the juice from one lemon
- 3 tbsp chopped parsley or a small bunch
- 3 tbsp chopped lovage or a small bunch (or substitute with celery leaves)
Optional
- 2-3 tbsp lemon juice for extra sourness
Instructions
Prepare the Vegetables
- Start by peeling and chopping the veggies. Next, heat a splash of vegetable oil in a large pot over medium heat. Once it’s warm, toss in a chopped onion and sauté for 2-3 minutes until it softens. Then, add the grated carrot, parsnip, red bell pepper, tomato, and chopped celery. Stir everything together and cook for another 5-7 minutes until the veggies are softened and smell amazing. Set aside 2 tablespoons of the veggie mix on a small plate for the meatballs later.
Simmer the Soup
- Pour in 2 liters of vegetable or beef stock, stirring it into the sautéed veggies. Bring it to a gentle boil, and let the soup start simmering while you whip up the meatballs.
Prepare the Meatballs
- Grab a mixing bowl and add 400 grams of ground beef (or any ground meat you like), 50 grams of rice, one egg, the reserved veggies and a tablespoon each of chopped parsley and dill. Season with salt and pepper, and mix in half of the cooked veggies for a flavour boost. I like to use my hands to mix everything until well combined, then roll the mixture into 1-inch meatballs.
Cook the Meatballs in the Soup
- Carefully add the meatballs to the simmering soup, letting them cook for about 15 minutes. They’ll release so much goodness into the broth as they cook!
Add the Borș and Tomato Puree
- Add 500 ml of borș (or a squeeze of lemon juice if you’re using that instead) and a spoonful of tomato puree to the pot. Let it simmer for another 5-10 minutes so the flavors can blend nicely. Stir in some chopped lovage and parsley, and give it a taste to adjust the salt and pepper as needed.
Finish and Serve
- Let the soup cool just a bit before serving. For a true Romanian vibe, serve it up with fresh polenta or a crusty piece of bread, and maybe a pickled pepper on the side if you like a little heat! This soup is always a hit, bringing comfort and tradition right to the table.
Video
Notes
Tips and Tricks
- Keep Meatballs Intact: Roll them tightly to ensure they don’t fall apart in the soup.
- Make It Ahead: The soup tastes even better the next day, so feel free to make a batch in advance.
- Adjust Sourness: Taste before serving and add more lemon juice or borș if you like a stronger tang.
