We’ve always been captivated by the rich flavors of Romanian cuisine, and Ciorba de Perisoare stands out as a comforting classic. This hearty meatball soup brings together tender meatballs, fresh veggies, and a tangy broth that warms you from the inside out.
Hailing from Eastern Europe it’s a staple in Romanian households perfect for family gatherings or cozy nights. We’re thrilled to guide you through this simple recipe so you can savor its authentic taste right at home.
Ingredients
We know that crafting an authentic Ciorba de Perisoare starts with selecting the freshest ingredients to capture its signature tangy broth and tender meatballs. Let’s break down what you’ll need for this Romanian favorite.
For the Meatballs
To make the flavorful meatballs that form the heart of our Ciorba de Perisoare, gather these ingredients and prepare them as noted:
- 500g ground pork or beef: Use lean meat for a lighter texture, ensuring it’s well-chilled for easier mixing.
- 1 medium onion: Finely chopped to release its sweetness when combined.
- 2 garlic cloves: Minced for a pungent aroma that infuses the mixture.
- 1 large egg: Beaten to bind the ingredients together effectively.
- 100g uncooked rice: Rinsed thoroughly to add a subtle chewiness without pre-cooking.
- 2 tablespoons fresh parsley: Chopped finely for a burst of herbal flavor.
- 1 teaspoon salt: Added to enhance the overall taste.
- ½ teaspoon black pepper: Ground fresh for a mild kick.
For the Soup
- 2 liters water or beef broth: Choose low-sodium broth for control over seasoning.
- 2 medium onions: Chopped coarsely as a foundational aromatic.
- 2 carrots: Peeled and sliced into thin rounds for even cooking.
- 1 celery stalk: Diced small to add crunch and depth.
- 1 bell pepper: Seeded and chopped for a sweet, colorful addition.
- 2 large tomatoes: Diced, or substitute with 2 tablespoons tomato paste for a richer base.
- 2 tablespoons fresh dill: Chopped roughly to impart a fresh, herbaceous note.
- Juice of 1 lemon or 2 tablespoons vinegar: Added for the traditional tang that defines this soup.
- 1 teaspoon salt: To season the broth adequately.
- ½ teaspoon black pepper: Ground to taste for balanced heat.
Instructions
Now that we have gathered our fresh ingredients, we guide you through crafting this authentic Ciorba de Perisoare step by step to achieve a hearty soup with tender meatballs and a tangy broth.
Prepare the Meatballs
Follow these steps to create flavorful meatballs that form the heart of our soup:
- In a large mixing bowl, combine 500g of ground pork or beef with 1 finely chopped onion, 2 cloves of minced garlic, 1 beaten egg, 1/2 cup of uncooked rice, 2 tablespoons of chopped fresh parsley, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Mix thoroughly with your hands until the mixture is well blended and holds together, ensuring the herbs and spices infuse the meat for a savory depth.
- Shape the mixture into small meatballs, about 1 inch in diameter, yielding approximately 20-25 pieces to ensure they cook evenly and remain juicy in the soup.
Make the Soup Base
With the meatballs ready, we now build a robust base using our vegetables and broth for that signature tangy flavor:
- In a large pot, bring 2 liters of water or low-sodium beef broth to a boil over medium-high heat.
- Add 1 coarsely chopped onion, 2 sliced carrots, 2 diced celery stalks, 1 chopped bell pepper, and 2 diced tomatoes or 2 tablespoons of tomato paste, stirring to distribute the vegetables evenly.
- Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 tablespoon of fresh dill, then reduce heat to medium and simmer for 10-15 minutes until the vegetables soften and release their aromas, creating a fragrant base that enhances the soup’s comforting appeal.
Cook the Soup
- Gently drop the prepared meatballs into the simmering soup base one by one, ensuring they are submerged without stirring vigorously to keep them intact.
- Add 2 tablespoons of lemon juice or vinegar for the characteristic tang, then cover the pot and cook on low heat for 30-40 minutes until the meatballs are fully cooked through and tender.
- Taste and adjust seasoning if needed, then remove from heat and let it rest for 5 minutes to allow the flavors to intensify, resulting in a rich, aromatic soup ready to serve.
Conclusion
We’ve loved exploring Ciorba de Perisoare with you
It’s more than a recipe—it’s a taste of Romanian warmth
that brings comfort to any table
Give it a try and make it your own
We’re certain it’ll become a cherished favorite in your home
Frequently Asked Questions
What is Ciorba de Perisoare?
Ciorba de Perisoare is a traditional Romanian meatball soup known for its rich, tangy broth, tender meatballs, and fresh vegetables. It’s a comforting staple in Romanian households, perfect for family gatherings or chilly evenings, combining ground meat, rice, herbs, and veggies in a flavorful soup.
What ingredients are needed for Ciorba de Perisoare?
For the meatballs, use ground pork or beef, onion, garlic, egg, rice, parsley, salt, and pepper. For the soup, you’ll need water or beef broth, onions, carrots, celery, bell pepper, tomatoes, dill, lemon juice or vinegar, salt, and pepper. Fresh ingredients ensure the authentic tangy flavor.
How do you make Ciorba de Perisoare?
Start by mixing meatball ingredients, shaping into balls, and setting aside. Boil water or broth with vegetables and seasonings, then add meatballs and simmer until tender, about 30-40 minutes. Finish with lemon juice for tanginess. It’s a straightforward process for a homemade meal.
Is Ciorba de Perisoare healthy?
Yes, it’s nutritious with lean meat, vegetables, and herbs providing vitamins, protein, and fiber. Using low-sodium broth keeps it heart-friendly, but moderation is key due to the meat and rice. It’s a balanced option for a comforting, wholesome soup.
Can I make a vegetarian version of Ciorba de Perisoare?
Absolutely! Replace meatballs with veggie alternatives like lentils, mushrooms, or tofu mixed with rice and herbs. Use vegetable broth and keep the tangy broth with lemon juice. It maintains the soup’s essence while making it plant-based and lighter.
How long does it take to prepare Ciorba de Perisoare?
Preparation takes about 20 minutes, with cooking around 40-50 minutes total. Mix meatballs first, simmer the soup base, then add meatballs to cook through. It’s an easy recipe for a weeknight dinner, ready in under an hour.
What are some tips for the best Ciorba de Perisoare?
Use fresh herbs like dill and parsley for maximum flavor. Add lemon juice at the end to preserve tanginess, and simmer gently to keep meatballs tender. Adjust seasoning to taste, and serve hot with crusty bread for a complete meal.