Romanian Meatball Soup

Why You’ll Love This Recipe

Romanian Meatball Soup is a timeless classic, with its aromatic broth and juicy, flavorful meatballs. The tanginess from the addition of vinegar or lemon juice adds a unique and refreshing twist that balances the richness of the meatballs. The soup is also loaded with healthy vegetables like carrots, celery, and onion, making it both nourishing and delicious. It’s a perfect choice for a cozy meal, and the leftovers are even better the next day, as the flavors continue to meld. Whether you’re new to Romanian cuisine or already a fan, this soup will become a new favorite in your household.

Ingredients

For the meatballs:

• 1 lb ground pork (or a mix of pork and beef)
• 1 small onion, finely chopped
• 1/2 cup rice, rinsed
• 1 egg
• 1 tablespoon dill, chopped (fresh or dried)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon olive oil

For the soup:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 medium potatoes, peeled and diced
• 6 cups water or chicken broth
• 1 tablespoon tomato paste
• 1 tablespoon dried thyme
• 1 bay leaf
• 2-3 tablespoons white vinegar (or to taste)
• Juice of 1 lemon (optional, for added tanginess)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the meatballs: In a large bowl, combine the ground pork, chopped onion, rice, egg, dill, salt, and pepper. Mix until everything is well combined. With wet hands, form small meatballs, about 1 inch in diameter, and set aside.
2. Prepare the soup: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.
3. Stir in the tomato paste, dried thyme, and bay leaf. Cook for another minute to let the tomato paste caramelize slightly.
4. Add the water (or chicken broth) to the pot and bring to a boil. Once boiling, carefully add the meatballs to the soup, one at a time, making sure they don’t stick together. Lower the heat to a simmer and cook for 20-25 minutes, or until the meatballs are cooked through.
5. Add the diced potatoes to the soup and continue cooking for another 10-12 minutes, or until the potatoes are tender.
6. Season with salt and pepper to taste. Stir in the vinegar and lemon juice, adjusting the amounts to your liking for tanginess.
7. Remove from heat and discard the bay leaf. Garnish with fresh parsley before serving.

Servings and timing

• Servings: 6-8
• Prep time: 15 minutes
• Cook time: 40-45 minutes
• Total time: 55 minutes

Variations

• Add vegetables: You can add other vegetables like bell peppers, parsnips, or peas for extra flavor and nutrients.
• Rice alternative: If you prefer, you can use barley instead of rice in the meatballs for a different texture.
• Use beef: While pork is traditional, you can use ground beef or a combination of both beef and pork for a different flavor.
• Herb mix: Feel free to add other herbs such as bay leaves, thyme, or even basil to enhance the aroma of the soup.
• Make it spicier: Add a pinch of chili flakes or finely chopped hot peppers to the broth for a spicier version of the soup.

Storage/reheating

• Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. The soup tends to get even better the next day as the flavors continue to develop.
• Reheating: Reheat the soup on the stove over low heat, adding a little extra water or broth if needed to adjust the consistency.

FAQs

Can I use ground turkey instead of pork?

Yes, you can use ground turkey for a leaner version of the meatballs, though the flavor may be milder.

Can I freeze this soup?

Yes, Romanian Meatball Soup freezes well. Just make sure to store it in an airtight container, leaving a little space at the top for expansion. Freeze for up to 3 months.

Can I use beef broth instead of chicken broth?

Yes, you can use beef broth instead of chicken broth for a richer flavor, though the chicken broth is more commonly used in this recipe.

Can I add other spices to the soup?

Yes! You can add a pinch of paprika or cumin for a different flavor profile. However, keep in mind that the traditional flavor is light and fresh, so use spices sparingly.

Can I use uncooked rice in the meatballs?

Yes, using uncooked rice in the meatballs is traditional, as it absorbs some of the broth during cooking, adding to the soup’s richness. Be sure to rinse the rice first.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Add the vegetables, broth, and raw meatballs and cook on low for 6-8 hours or high for 3-4 hours. Add the vinegar and lemon juice towards the end of cooking.

What if I don’t have fresh dill?

You can use dried dill if fresh dill is not available. A teaspoon of dried dill should work just fine in this recipe.

How do I know when the meatballs are cooked through?

The meatballs should float to the top of the soup when they are fully cooked. You can also cut one open to check that it’s no longer pink inside.

Can I skip the vinegar?

If you’re not a fan of sour flavors, you can skip the vinegar or reduce the amount, but it’s an important part of the soup’s traditional tangy flavor.

How can I make the soup richer?

For a creamier version, you can add a splash of heavy cream or sour cream just before serving, though this is not traditional to the recipe.

Conclusion

Romanian Meatball Soup is a deliciously comforting dish that combines the hearty flavors of tender meatballs, vegetables, and a tangy broth. It’s a perfect example of how simple ingredients can come together to create something warm and satisfying. Whether you’re trying a new recipe or looking to recreate a family favorite, this soup is a delightful meal that will fill your kitchen with delightful aromas and your heart with warmth.

Romanian Meatball Soup

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A hearty and wholesome soup combining tender chicken, vibrant vegetables, and a rich tomato broth, perfect for a comforting and flavorful meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

1. 2 tablespoons olive oil
2. 1 medium onion, chopped
3. 2 garlic cloves, minced
4. 2 medium carrots, sliced
5. 2 celery stalks, chopped
6. 1 zucchini, diced
7. 1 (14-ounce) can diced tomatoes
8. 4 cups chicken broth
9. 1 pound boneless, skinless chicken breasts or thighs
10. 1 teaspoon dried basil
11. 1 teaspoon dried oregano
12. Salt and pepper to taste
13. 1 cup green beans, chopped
14. 1/2 cup frozen peas
15. 1 tablespoon fresh parsley, chopped (optional for garnish)

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Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened and fragrant.

1. Add the sliced carrots, chopped celery, and zucchini to the pot, cooking for an additional 5-7 minutes, until the vegetables begin to soften.
2. Stir in the canned diced tomatoes, chicken broth, dried basil, and dried oregano. Season with salt and pepper to taste.
3. Add the chicken breasts or thighs into the pot. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for about 25-30 minutes, or until the chicken is fully cooked through.
4. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
5. Add the green beans and frozen peas to the soup and cook for another 5-7 minutes, or until the vegetables are tender.
6. Taste and adjust the seasoning if necessary. Garnish with fresh parsley before serving, if desired.

Notes

• This soup is customizable with your favorite vegetables. You can add bell peppers, spinach, or corn for extra flavor and nutrition.
• For a faster version, use cooked rotisserie chicken or any leftover chicken.
• If you want to make the soup heartier, add small pasta or cooked rice.
• Leftovers store well in the fridge for up to 3-4 days, and it can also be frozen for up to 3 months.
• If you prefer a spicier soup, add red pepper flakes or jalapeños.

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 8g
• Sodium: 700mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 6g
• Protein: 28g
• Cholesterol: 65mg