Romanian Meatball Soup: Ciorbă de Perișoare
User Reviews
4.9
Romanian Meatball Soup: Ciorbă de Perișoare
Description
This Romanian meatball soup begins with a saute of onions and a medley of vegetables including carrots, parsley root, celery root, red bell pepper, and tomatoes simmered in water to build a flavorful broth. The meatballs are made from a balanced mixture of ground beef and pork blended with semolina, onion, eggs, and salt for binding and texture.
After the broth simmers, the meatballs are carefully added and gently cooked until tender. The soup is finished by tempering a mixture of egg yolks, sour cream, and vinegar-infused tarragon with hot broth, which thickens and imparts a mildly sour note characteristic of Eastern European soups. Fresh parsley is sprinkled on top before serving, adding freshness and color.
This comforting dish showcases a balance of savory and sour flavors with tender meat and a rich vegetable base, suitable for a satisfying meal especially during cooler weather.
Ingredients
For the soup:
- 2 tomato or 7-8 cherry tomatoes
- 1 white onion large
- 2 tablespoons sunflower oil (or vegetable oil)
- 2-3 carrot
- 1 parsley root
- 1 celery root
- 1 red bell pepper
- 3 liters water
- salt to taste
For the meatballs:
- 500 g ground pork in equal amounts
- 500 g ground beef in equal amounts
- 50 g semolina
- 1 onion finely chopped, small
- 2 egg small
- 1 teaspoon salt
For the finishing mix:
- 2 egg yolk
- 2 tablespoons sour cream
- 2-3 tablespoons tarragon chopped, in vinegar
For serving:
- parsley fresh leaves
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.
Notes
User Reviews
Overall Rating
4.9
You'll Also Love
