Romanian Meatball Soup - Ciorba de perisoare
User Reviews
5.0
3 reviews
Excellent
Romanian Meatball Soup - Ciorba de perisoare
Report
This is a hearty and comforting, traditional Romanian meatball soup or ciorba de perisoare; one of the most popular soups in Romania.
Share:
Ingredients
- 1 lb smoked spare ribs
- 10 ½ cups water
- 2 carrots
- 1 parsley root
- 1 piece of celeriac
- 1 large onion
- 1 large bell pepper
- 1 lb ground pork
- 5 tablespoons long-grain rice divided
- 2 egg yolks divided
- 2 tablespoons all-purpose flour
- 2 heaped tablespoons sour cream
- tablespoons pickled tarragon finely chopped , Note
- fine sea salt and pepper
Add to Shopping List
Instructions
- Cook ribs: Place the smoked spare ribs in a large soup pot and cover them with the water. Bring to a boil and cook slowly for about 30 minutes. Remove the foam with a slotted spoon.1 lb smoked spare ribs/ 450 g + 10 ½ cups water/ 2½ liter
- Vegetables: In the meantime, clean and chop the vegetables into small cubes. Add them to the soup. If using dried tarragon, add it to the soup now.2 carrots + 1 parsley root + 1 piece of celeriac + 1 large onion + 1 large bell pepper
- Meatballs: Immediately start making the meatballs by mixing the ground pork with 1 of the egg yolks and 3 tablespoons of the rice. Add salt and pepper generously.1 lb ground pork/ 450 g + 1 egg yolk + 3 Tbps rice
- Cook: Form walnut-sized meatballs (I had about 35). Place the flour on a plate and turn the meatballs into it, shaking slightly to remove the excess. Add them to the soup together with the remaining two tablespoons of rice and cook on low heat for about 20 to 30 minutes or until the rice and the vegetables are soft.2 tablespoon rice + 2 tablespoons all-purpose flour
- Mix the sour cream and the remaining egg yolk in a small bowl. Slowly add some of the hot soup to the mixture, about two soup ladles, while stirring all the time. Pour this mixture slowly into the soup while stirring. Do not let it cook anymore.2 heaped tablespoons sour cream + 1 egg yolk
- Adjust taste: Drain the pickled tarragon leaves, saving the vinegar. Chop the leaves very finely and add them to the soup. Adjust the taste with salt and pepper and some of the saved vinegar.Alternatively, add fresh tarragon to the soup and some white wine vinegar to taste.tablespoons pickled tarragon + fine sea salt and pepper
- Serve: Divide the spare ribs and serve the soup with white bread and hot pickled peppers.
Notes
- The pickled tarragon can be replaced with the leaves of 1 small bunch of fresh tarragon + 1-2 tablespoons white wine vinegar (to taste) or with 1 teaspoon dried tarragon + 1-2 tablespoons white wine vinegar (to taste).
Nutrition Information
Show Details
Serving
1/8 of the soup
Calories
422kcal
(21%)
Carbohydrates
14g
(5%)
Protein
26g
(52%)
Fat
29g
(45%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
14g
Cholesterol
151mg
(50%)
Sodium
403mg
(17%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Serving | 1/8 of the soup | |
| Calories | 422kcal | 21% |
| Carbohydrates | 14g | 5% |
| Protein | 26g | 52% |
| Fat | 29g | 45% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 14g | 82% |
| Cholesterol | 151mg | 50% |
| Sodium | 403mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
