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Romanian Meatball Soup (Ciorba de Perisoare) Recipe

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Romanian Meatball Soup, known as Ciorba de Perisoare, is a traditional and comforting soup featuring tender pork meatballs simmered in a flavorful broth enriched with vegetables, herbs, and a touch of lemon juice for a bright, tangy finish. This hearty soup is typically enjoyed as a warming appetizer or a light main course.

Ingredients

Scale

For Meatballs

  • 1 pound ground pork (or ground beef)
  • 1 large egg
  • 2 tablespoons dill, chopped
  • 2 tablespoons parsley, chopped
  • 1/4 cup uncooked long grain rice
  • 1/4 cup breadcrumbs
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)

For Soup

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 2 stalks celery, chopped
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 2 tablespoons tomato paste
  • 4 cups low sodium chicken broth
  • 4 cups water
  • 1/2 teaspoon vegeta seasoning (or 1 chicken bouillon cube)
  • 3 tablespoons lemon juice (from 1 lemon)
  • 2 tablespoons lovage, chopped
  • 1 egg, beaten
  • Parsley for garnish

Instructions

  1. Prepare the Meatball Mixture: In a large bowl, combine the ground pork (or beef), large egg, chopped dill, chopped parsley, uncooked rice, breadcrumbs, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
  2. Form the Meatballs: Shape the mixture into small, bite-sized meatballs, about 1 inch in diameter. Set aside on a plate while you prepare the soup base.
  3. Sauté the Vegetables: Heat olive oil in a large soup pot over medium heat. Add the chopped onion, carrots, and celery. Season with salt and black pepper. Cook for about 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
  4. Add Tomato Paste: Stir in the tomato paste and cook for another 2-3 minutes to release its flavors into the vegetable mixture.
  5. Add Broth and Water: Pour in the chicken broth and water. Add the vegeta seasoning (or chicken bouillon). Bring the liquid to a gentle boil.
  6. Cook the Meatballs in the Soup: Carefully drop the prepared meatballs into the simmering broth. Reduce heat to medium-low and cook uncovered for about 25 minutes, or until the meatballs are cooked through and the rice inside is tender.
  7. Finish with Lemon and Lovage: Stir in the lemon juice and chopped lovage. This step adds a distinctive, fresh tang to the soup.
  8. Temper and Add the Beaten Egg: Slowly pour some hot soup broth into the beaten egg while stirring constantly to temper the egg. Then gradually stir the tempered egg mixture back into the soup, cooking for an additional 2 minutes, which adds richness and slightly thickens the broth.
  9. Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley. Serve hot for the best experience.

Notes

  • The rice in the meatballs helps bind them and adds texture; make sure to use uncooked rice for proper cooking inside the meatballs.
  • Lovage can be substituted with celery leaves or additional parsley if unavailable.
  • Adjust the seasoning to taste before serving, especially the salt and lemon juice for desired tanginess.
  • For a lighter version, use ground turkey or chicken instead of pork or beef.
  • You can omit the beaten egg step if you prefer a clearer broth.

Keywords: Romanian meatball soup, Ciorba de Perisoare, meatball soup, traditional Romanian soup, comfort food, soup with meatballs, sour soup

Find it online: https://mjrecipe.com/romanian-meatball-soup-ciorba-de-perisoare-recipe/