Romanian Meatball Soup

Why You’ll Love This Recipe

• Features tender, juicy homemade meatballs
• Rich and comforting with a unique tangy flavor
• Packed with vegetables and protein
• Perfect for meal prep and leftovers
• A traditional Romanian favorite with authentic character
• Hearty enough to serve as a complete meal

Ingredients

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

For the Meatballs

• 1 pound ground pork, beef, or a mixture
• 1/4 cup uncooked rice
• 1 small onion, finely grated
• 1 egg
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Soup

• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 2 carrots, diced
• 1 parsnip, diced
• 1 celery stalk, diced
• 8 cups chicken or beef broth
• 2 tablespoons tomato paste
• 2 tablespoons lemon juice or vinegar
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped

Directions

1. In a large bowl, combine the ground meat, rice, grated onion, egg, parsley, salt, and pepper.
2. Mix gently until the ingredients are evenly combined.
3. Shape the mixture into small meatballs about 1 inch in diameter.
4. Heat the oil in a large soup pot over medium heat.
5. Add the diced onion, carrots, parsnip, and celery. Cook for 5 to 7 minutes until softened.
6. Stir in the tomato paste and cook for 1 minute.
7. Pour in the broth and bring the mixture to a gentle boil.
8. Carefully add the meatballs to the simmering broth.
9. Reduce the heat and simmer for 30 to 35 minutes, or until the meatballs are cooked through and the rice is tender.
10. Stir in the lemon juice or vinegar to create the soup’s signature tangy flavor.
11. Season with salt and pepper to taste.
12. Add the fresh parsley and dill just before serving.
13. Serve hot and enjoy.

Servings and timing

• Servings: 6
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Variations

• Use ground turkey or chicken for a lighter version.
• Add diced potatoes for extra heartiness.
• Include bell peppers for additional flavor and color.
• Replace lemon juice with traditional souring agents if available.
• Add a spoonful of sour cream when serving for extra richness.
• Include extra fresh dill for a more pronounced herbal flavor.
• Make mini meatballs for a more traditional presentation.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.

Freeze cooled soup in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, warm the soup in a pot over medium heat until heated through, stirring occasionally. If needed, add a little broth or water to adjust the consistency.

FAQs

What is Romanian Meatball Soup?

Romanian Meatball Soup, or Ciorbă de Perișoare, is a traditional Romanian soup made with small meatballs, vegetables, herbs, and a tangy broth.

Why is the soup tangy?

The soup is traditionally soured with ingredients such as lemon juice, vinegar, or other souring agents, giving it its characteristic flavor.

Can I use a different type of meat?

Yes. Ground beef, pork, turkey, chicken, or a combination of meats all work well.

Do I need to cook the rice before adding it to the meatballs?

No. The rice cooks inside the meatballs while they simmer in the soup.

Can I make the meatballs ahead of time?

Yes. The meatballs can be prepared and refrigerated up to a day in advance.

Can I freeze the soup?

Yes. Romanian Meatball Soup freezes well for up to 3 months.

What herbs are traditionally used?

Fresh parsley and dill are the most commonly used herbs in this soup.

Can I add more vegetables?

Absolutely. Potatoes, bell peppers, peas, and root vegetables are popular additions.

What should I serve with Romanian Meatball Soup?

Crusty bread, rustic rolls, or a simple salad make excellent accompaniments.

How do I keep the meatballs from falling apart?

Use the egg as a binder, mix gently, and avoid boiling the soup vigorously after adding the meatballs.

Conclusion

Romanian Meatball Soup is a hearty, flavorful dish that showcases the comforting traditions of Romanian home cooking. With tender meatballs, nourishing vegetables, fresh herbs, and a pleasantly tangy broth, this soup offers a satisfying balance of flavors and textures. Whether you’re exploring Eastern European cuisine or simply looking for a cozy homemade meal, this classic soup is sure to become a favorite at your table.

Romanian Meatball Soup

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Romanian Meatball Soup, known as Ciorbă de Perișoare, is a hearty and comforting soup featuring tender homemade meatballs, vegetables, fresh herbs, and a signature tangy broth. This traditional Romanian favorite is nourishing, flavorful, and perfect for family meals.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Romanian
• Diet: Low Calorie

Ingredients

• 1 pound ground pork, beef, or a mixture
• 1/4 cup uncooked rice
• 1 small onion, finely grated
• 1 egg
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 2 carrots, diced
• 1 parsnip, diced
• 1 celery stalk, diced
• 8 cups chicken or beef broth
• 2 tablespoons tomato paste
• 2 tablespoons lemon juice or vinegar
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped

Cook Mode Prevent your screen from going dark

Instructions

1. In a large bowl, combine the ground meat, uncooked rice, grated onion, egg, parsley, salt, and black pepper.
2. Mix gently until evenly combined.
3. Shape the mixture into small meatballs about 1 inch in diameter.
4. Heat the vegetable oil in a large soup pot over medium heat.
5. Add the diced onion, carrots, parsnip, and celery and cook for 5 to 7 minutes until softened.
6. Stir in the tomato paste and cook for 1 minute.
7. Pour in the broth and bring the mixture to a gentle boil.
8. Carefully add the meatballs to the simmering broth.
9. Reduce the heat and simmer for 30 to 35 minutes, or until the meatballs are cooked through and the rice is tender.
10. Stir in the lemon juice or vinegar to create the soup’s tangy flavor.
11. Season with salt and black pepper to taste.
12. Add the fresh parsley and dill just before serving.
13. Serve hot.

Notes

• Use ground turkey or chicken for a lighter version.
• Add diced potatoes for extra heartiness.
• Include bell peppers for additional flavor and color.
• Replace lemon juice with traditional Romanian souring agents if available.
• Serve with a spoonful of sour cream for extra richness.
• Add more fresh dill for a stronger herbal flavor.
• Mini meatballs create a more traditional presentation.
• Store leftovers in the refrigerator for up to 4 days.
• Freeze in airtight containers for up to 3 months.
• Add broth or water when reheating if needed.

Nutrition

• Serving Size: 1 bowl
• Calories: 340 kcal
• Sugar: 5 g
• Sodium: 780 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 2 g
• Protein: 28 g
• Cholesterol: 95 mg