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Ciorba De Perisoare (Romanian Meatball Soup)

Romanian · Lunch · Medium

Ciorba De Perisoare (Romanian Meatball Soup)

Total
1 hr 5 min
Prep
25 min
Serves
4
Calories
425
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Small pork-and-rice meatballs float in a lemon-sharpened vegetable broth, a Romanian soup with enough substance for lunch.

Raw rice cooks inside the meatballs in Ciorba De Perisoare (Romanian Meatball Soup), giving them a light, slightly textured bite. Carrot, celery and tomato make a clear, colorful broth rather than a thick sauce.

Romanian sour soups often use fermented bran liquid, called bors. Lemon juice is an accessible way to bring that bright finish here; add it after the meatballs are tender so you can judge the acidity against the finished broth.

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Method

  1. Heat vegetable oil in a soup pot over medium heat. Cook half the onion with carrot, diced celery stalks and red bell pepper for until softened.

  2. Add crushed tomatoes, water and 1 tsp salt. Bring to a simmer and cook for while preparing the meatballs.

  3. Mix ground pork, rice, egg, remaining onion, remaining 1/2 tsp salt and black pepper. With damp hands, form about 24 loosely packed meatballs.

  4. Slide the meatballs into the gently simmering broth. Cook over medium-low heat for until the rice is tender and the meatballs reach 160°F in the center.

  5. Remove from the heat and stir in lemon juice, parsley and dill. Ladle into deep bowls, distributing the meatballs evenly.

Forkue tips

  • If you can buy bors, use it to replace part of the water and reduce the lemon; its sourness varies, so taste as you add it.

Storing and reheating

Refrigerate for up to 3 days. Reheat at a gentle simmer so the meatballs stay whole; add water if the rice has absorbed much of the broth.

Kitchen gear

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Nutrition per serving, estimated

425Calories
25gProtein
25gCarbs
25gFat

Photo: Stoschmidt, CC BY-SA 4.0, via Wikimedia Commons (cropped and enhanced)

Ciorba De Perisoare (Romanian Meatball Soup): FAQ

Why did my meatballs fall apart?

A rolling boil can break loosely bound meatballs. Keep the soup at a gentle simmer and avoid stirring until their surfaces have set.

Can I use ground turkey?

Yes. Use turkey with some fat for a softer texture and cook the meatballs to 165°F. Very lean breast meat can make them dry.

How do I store and reheat Ciorba De Perisoare (Romanian Meatball Soup)?

Refrigerate for up to 3 days. Reheat at a gentle simmer so the meatballs stay whole; add water if the rice has absorbed much of the broth.

How long does Ciorba De Perisoare (Romanian Meatball Soup) take?

About 1 hr 5 min in total: 25 min prep and 40 min cooking.

What do I need to make Ciorba De Perisoare (Romanian Meatball Soup)?

The key ingredients are ground pork, long-grain white rice, egg, onion, carrot and celery stalks, plus pantry basics.

Any tips for Ciorba De Perisoare (Romanian Meatball Soup)?

If you can buy bors, use it to replace part of the water and reduce the lemon; its sourness varies, so taste as you add it.

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