Romanian Meatball Soup

Romanian Meatball Soup, known locally as "Ciorbă de Perișoare," is a delicious traditional dish that exemplifies the rich and flavorful cuisine of Romania. This hearty soup is a true comfort food, perfect for warming up on a chilly autumn or winter evening. The star of this culinary masterpiece is the succulent meatballs, typically made with a combination of ground pork, beef, or a mixture of both, then delicately seasoned with a blend of herbs and spices. These tender meatballs are gently simmered in a vibrant broth, enriched with a medley of vegetables such as carrots, potatoes, and onions. The tangy and slightly sour taste of this soup is achieved by adding fermented cabbage juice or lemon juice, giving it a unique and zesty flavor profile. With each spoonful, you'll discover the perfect harmony of textures and flavors, making Romanian Meatball Soup an absolute must-try for adventurous food enthusiasts.

Servings: 4

Author: Chef Connie

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Romanian Meatball Soup

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

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Ingredients

Meatballs

• 1 pound ground beef
• 1 large egg
• 2 tablespoons dill chopped
• 2 tablespoons parsley chopped
• ¼ cup rice long grain and uncooked
• ¼ cup breadcrumbs
• ½ teaspoon salt or to taste
• ½ teaspoon black pepper or to taste

Soup

• 2 tablespoons olive oil
• 1 large onion chopped
• 2 large carrots chopped
• 2 stalks celery chopped
• 1 red pepper chopped
• ½ teaspoon salt or to taste
• ½ teaspoon black pepper or to taste
• 2 tablespoons tomato paste
• 8 Cups Chicken Brooth
• 3 tablespoons lemon juice
• 1 egg beaten
• parsley for garnish

Instructions

1. Combine all the meatball ingredients in a bowl and mix well. Shape the mixture into small balls, about 1 inch in size. You should get around 18 to 24 meatballs, depending on their size. Refrigerate the meatballs until you're ready to add them to the soup.
2. In a large pot, heat the olive oil over medium heat. Add the onions, carrots, and celery to the pot. Cook for around 5 minutes until the onions become soft and see-through.
3. Add salt and pepper. Mix in tomato paste, then pour in chicken broth . Bring to a boil, then drop in meatballs individually.
4. Cook the meatballs for around 10 minutes until they are fully cooked and float to the surface. Add lemon juice and parsley. Taste for salt and pepper and adjust if needed.
5. Slowly pour the egg into the mixture. Stir the egg quickly in one direction for a minute to create small pieces. Cook for another minute, then add parsley for decoration.
6. Serve hot with a bit of sour cream.

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