Romanian Meatball Soup: Ciorbă de Perișoare

Name: Romanian Meatball Soup: Ciorbă de Perișoare
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Ingredients: 2 tomatoes; 1 large white onion; 2 tablespoons sunflower oil; 2-3 carrots; 1 parsley root; 1 celery root; 1 red bell pepper; 3 liters water; salt; 500 g ground pork and beef in equal amounts; 50 g semolina; 1 small onion; 2 small eggs; 1 teaspoon salt; 2 egg yolks; 2 tablespoons sour cream; 2-3 tablespoons tarragon in vinegar; fresh parsley leaves

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Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
8 servings
Course
Soup
Cuisine
Romanian

Romanian Meatball Soup: Ciorbă de Perișoare

Iris Warren

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This traditional Romanian soup is a comforting blend of meat, vegetables, and a tangy sour base, typically topped with fresh lovage and served with crusty bread.

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Ingredients

Servings

For the soup:

2 tomatoes or 7-8 cherry tomatoes
1 large white onion
2 tablespoons sunflower oil (or vegetable oil)
2-3 carrots
1 parsley root
1 celery root
1 red bell pepper
3 liters water
salt to taste

For the meatballs:

500 g ground pork and beef in equal amounts
50 g semolina
1 small onion finely chopped
2 small eggs
1 teaspoon salt

For the finishing mix:

2 egg yolks
2 tablespoons sour cream
2-3 tablespoons tarragon in vinegar chopped

For serving:

fresh parsley leaves

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Instructions

Peel and chop all the vegetables.
Heat the sunflower oil in a large pot over medium heat and sauté the chopped onion until softened.
Add the remaining chopped vegetables and sauté for 2-3 minutes.
Pour in the water, add salt to taste, and stir in the chopped tomatoes.
Cover the pot and simmer for about 20 minutes, while we prepared the meatballs.

For the meatballs:

In a large bowl, combine the ground meat, semolina, chopped onion, eggs, and salt. Mix well until fully combined.
Using your hands, form small, round meatballs.

Add Meatballs to the Soup:

After the soup has simmered for 20 minutes, reduce the heat to a gentle simmer.
Carefully add the meatballs to the soup, one at a time.
Let them cook for about 15 minutes until fully cooked through.

Finishing the Soup:

In a small bowl, whisk together the egg yolks, sour cream, and chopped tarragon in vinegar.
Gradually ladle a few tablespoons of hot soup into the mixture to temper it, whisking constantly.
Slowly stir the tempered mixture back into the soup.
Add freshly chopped parsley leaves and adjust the seasoning with more salt, if needed.
Serve hot, optionally accompanied by crusty bread for dipping.