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TRADITIONAL MEATBALL SOUP

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TRADITIONAL MEATBALL SOUP

TRADITIONAL MEATBALL SOUP

A hearty and comforting Romanian classic, this meatball soup combines tender pork ribs simmered with aromatic vegetables and homemade meatballs in a flavorful broth, finished with a splash of lemon for that perfect tang. Served with sour cream and fresh parsley, it’s a beloved dish for family meals and cozy gatherings.

πŸ•’ Prep Time: 20 min

🍳 Cook Time: 1 hr 15 min
🍽️ Yields: 6-8 servings

Ingredients

Soup:

  • 3 carrots (about 400 g)
  • 1 kohlrabi (about 100 g)
  • 1 parsley root (about 150 g)
  • 1 slice celery root (about 50 g)
  • 1 small onion (about 50 g)
  • 30 ml cooking oil
  • 8 pork ribs (or pork bones)
  • 1 tbsp salt
  • 1 tbsp homemade vegetable seasoning (vegeta)
  • 1 small green chili pepper
  • 2 ripe tomatoes
  • 1 lemon (or lemon salt or bors)

Meatballs Mixture:

  • 700 g minced pork, finely ground twice
  • 1 medium onion
  • 120 g long grain rice
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp flour
  • 10 sprigs fresh parsley, chopped
  • 2 eggs

Instructions

1. Prepare the Soup Base

  • Peel and grate all the vegetables using a coarse grater.
  • Heat oil in a large pot and sautΓ© the grated vegetables until slightly softened.
  • Place the pork ribs (or bones) on top and cover with about 3.5 liters of water.
  • Add salt and homemade vegeta seasoning.
  • Finely chop the green chili and tomatoes and add to the pot.
  • Cover and simmer for about 45 minutes. Check the ribs for tenderness; cook longer if needed.
  • If using bones, simmer 1.5 to 2 hours, skimming foam regularly for a clearer broth.

2. Prepare the Meatballs (Perisoare)

  • Use minced pork with minimal fat, ground twice for a fine texture.
  • Ensure rice is completely dry before use β€” freshly washed rice should be dried thoroughly in a warm place to prevent meatballs from falling apart.
  • Finely grate or mince the onion and chop parsley.
  • In a bowl, combine minced pork, rice, onion, parsley, eggs, flour, salt, and pepper. Mix well and knead thoroughly.
  • Keep hands wet and form walnut-sized meatballs.

3. Cook the Meatballs

  • Once ribs are tender, carefully drop meatballs one by one into the soup, spreading them evenly across the pot to avoid clustering.
  • Simmer at medium heat for about 10 minutes, until meatballs rise to the surface.
  • Skim off any foam during cooking.

4. Final Seasoning

  • After 10 minutes, turn off the heat and cover the pot. Allow the soup to cool slightly.
  • Adjust the sourness by adding lemon juice, lemon salt, or bors to taste (about the juice of 1 lemon recommended).

5. Serve

  • Ladle soup into bowls, add a dollop of sour cream on the side, and sprinkle with fresh chopped parsley. Enjoy warm.

πŸ’‘ Tips

  • Use homemade vegeta for authentic flavor, or substitute with vegetable bouillon.
  • Thoroughly dry the rice before mixing to ensure meatballs hold together well.
  • Skimming foam during cooking yields a clear, clean broth.
  • Lemon or bors added at the end gives a refreshing acidity typical of Romanian soups.

πŸŽ‰ Perfect For

  • Traditional Romanian family dinners
  • Comfort food during colder months
  • Celebrations or Sunday meals with loved ones
  • Those who enjoy hearty, tangy soups with tender meatballs

πŸ“ Final Thoughts

Ciorba de Perisoare is a quintessential Romanian comfort soup that masterfully balances rich pork broth, fresh garden vegetables, and soft rice-filled meatballs. The bright lemon finish and creamy sour cream accompaniment make it a delightful dish that’s both satisfying and uplifting.