Another dish that is a pillar of Romanian cuisine and derived from centuries of Turkish influence is Ciorba de perisoare (Romanian Meatball soup). It is a slightly sour affair, traditionally soured with “bors” pronounced borsch (a fermented wheat-bran liquid), but lemon juice will work nicely for the home cooks. This is very much a westernised version of it.
What you’ll love about my romanian meatball soup
In Romanian cuisine there are many versions of this dish and like many Romanian dishes they seem to be a little complicated. I am all about easy recipes without losing the deliciousness, so here it is: probably the simplest Ciorba de perisoare (Romanian Meatball soup), comforting in the winter and light in the summer.
No need to scour the earth for authentic ingredients, they are I am sure stable residents in your pantry cupboards and fridge.
Many versions of this recipe will list lovage (an aromatic herb) very similar to celery leaves. I often use lovage in the summer to give my Meatball soup the authentic taste. I grow lovage in a pot from seeds that my dad gave me at least a decade ago. It springs up every year in my South facing English garden and brings a nostalgia of Eastern lands with it.
- Packed with flavor: Juicy meatballs simmered in a vibrant tomato and vegetable broth.
- Hearty and filling: A balanced meal with protein, vegetables, and carbs.
- Versatile: Easily adjust the vegetables to what is in your freezer or in season and your favorite herbs to your liking.
- Perfect for any occasion: we enjoy this comforting soup for cozy weeknight dinners but sometimes for a casual weekend lunch, especially when our grown up children come home.
- Perfect for Meal Prep: This soup reheats beautifully, making it a super choice for busy weeks.
Watch how to make MEatball soup
Ingredients you’ll need
- Vegetables
- onion
- carrots
- bell pepper
- potatoes (optional), peeled and cubed
- chopped tomatoes (I saute them briefly, it makes a huge difference to layering the flavors)
- peas
- Juice from 1 lemon (optional), if you are making your own bors, that is what the authentic recipe uses. I made mine with a starter that mum gave me (simply mixed the bran with the starter, poured hot water over it, added a little thyme and it was ready to use the next day). But if I don’t have any, lemon works, or even a little vinegar.
- For the meatballs:
- lean beef mince
- oil
- salt and black pepper
- fresh herbs (dill and/or parsley, finely chopped)
- short grain rice preferably (or any white rice)
- Herbs – Lovage or parsley to garnish
How to make meatball soup (step-by-step)
Time needed: 45 minutes
The best sour soup filled with chunky vegetables and fluffy meatballs.
- Build the Soup Base
In a large soup pot filled with cold water, add diced carrots and onions and simmer for 10 minutes.
- Make the Meatballs.
In a large bowl, combine ground beef, oil, salt, pepper, and herbs. Mix well. Add rice and continue mixing until everything is evenly incorporated. Use an ice-cream scoop to make small balls (roughly 2 teaspoons of mixture per meatball) and place them on a plate.
- Cook the Meatballs
Drop the meatballs gently into the simmering water, add potatoes (peeled and cubed) and keep covered. After 15 minutes take a meatball out and check if the rice cooked and soft. If not, allow to simmer an extra 5 minutes. Potatoes should also be soft by then if adding.
- Make the tomato base
Heat a little oil in a frying pan on low to moderate heat. Sauté the chopped tomatoes briefly to enhance their flavors. After potatoes and meatballs are fully cooked, the tomatoes can be added to the pot.
- Finish the soup
Add the frozen peas and allow to simmer for a few minutes. Take the pot off the heat, add finely chopped parsley and lemon juice. Taste for sourness. Serve 1-2 ladles per person with a dollop of sour cream and crusty sourdough if you fancy. Enjoy!
Pro Tips
- Use an ice-cream scoop to easily portion the meatball mixture.
- Wet your hands before forming the meatballs to prevent sticking.
- Cook the chopped tomatoes separately to concentrate their flavor.
- Some recipes call for egg, please please don’t use egg, you will get dry meatballs.
- If you are using mince beef with a higher fat content (for example 10-20%), you will get oilier soup, albeit VERY tasty! You can remove the fat that lifts up as a top layer by chilling the soup in the fridge.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutritional benefits
Of course the abundance of vegetables makes this dish such a wholesome nourishing option. Vitamins, minerals, prebiotics for gut health – feed those friendly gut bacteria happy!
Servings
This recipe yields 4 portions and a little leftover, enough for a small family.
What to serve with meatball soup
- Sometimes you don’t even need to serve bread with the soup, since the meatballs bring the texture and the slight chewiness from the rice.
- But if you like dunking a crust in, why not have a try at my easy no-knead sourdough bread recipe?
- I love a small dollop of sour cream or creme fraiche with all my soups, it mellows them and makes them so cozy!
variations and substitutions
- Like all of my recipes, this is a flexible one, a variety of vegetables and different meat types will work in this broth. Just make sure to use good welfare meat, free range or organic 🫶!
- When I was growing up, mum made this soup with lean pork mince. Now she often uses turkey (which they rear on the farm). I mainly use lean beef and sometimes turkey, add a drop of oil to the mince mix to keep it moist.
- The veggies I typically use apart from carrots, onions and peppers, are peas or green beans all year round (I tend to use frozen) and courgettes or runner beans in the summer. Love to eat seasonally 💚!
You don’t have to be Romanian to make my meatball soup. Loaded with chunky vegetables and fluffy meatballs, it could become a staple in your dinner repertoire my lovelies 😍! Your family will beg you to make it every week!
- If you make my recipe, take a snapshot for your Instagram
- Post and tag me @candyflosie😉🤗!
- Don’t forget to rate my recipe! It will make my day!
recipe FAQ
This Romanian meatball soup certainly is! Tons of veggies, herbs and lean meat make it a wonderful choice for all of us looking after our bodies.
It takes well under an hour to make it, so what are you waiting for?
Oh, yeah! They will love you for it. Get them dunking bread into it and breaking up the meatballs into smaller pieces to get a bite with each spoonful. Yum! 😋😋😋
Yes, you can skip the potatoes if you fancy or substitute with parsnips or cauliflower for a lower carb option.
Romanian Meatball soup – ciorba de perisoare
Equipment
- 1 large pot
- 1 Chopping board
- 1 knife
- 1 saucepan or frying pan for sauteing tomatoes
Ingredients
- 1 large onion
- 2-3 large carrots
- 1 pepper (bell pepper)
- 2 medium potatoes (optional) peeled and cubed
- 1 can chopped tomatoes (400 g)
- 2 tbsp olive oil or sunflower or vegetable oil
- 2 handfuls fresh or frozen peas
- 2 tsp salt (to taste)
- juice from 1 lemon (optional)
For the meatballs
- 500 g Lean beef mince
- 1 tbsp olive oil or sunflower or vegetable oil
- 1 tsp salt (or to taste)
- 1 tsp black pepper (or to taste)
- 2-3 tbsp fresh herbs (dill and or parsley, finely chopped )
- half cup short grain rice (or any white rice)
Instructions
- Fill up a third of a large pot with cold water. Peel the onion and carrots and dice them. The carrots can also be sliced in chunky discs if you prefer. Add diced onions and carrots to the water. Bring to the boil and allow to simmer covered for 10 minutes.
Prepare your meatballs
- Mix all ingredients for meatballs. With an ice-cream scoop make small balls (roughly 2 teaspoons of mixture per meatball) and place them on a plate.
- Drop meatballs gently into the simmering water, add potatoes (peeled and cubed) and keep covered. After 15 minutes take a meatball out and check if the rice cooked and soft. If not, allow to simmer an extra 5 minutes. Potatoes should also be soft by then if adding.
Saute the tomatoes
- In a saucepan or frying pan heat the oil gently then add the chopped tomatoes, allow to saute for 5 minutes, stirring regularly.
- After potatoes and meatballs are fully cooked, the cooked tomatoes and oil can be added to the pot.
Assemble your dish
- Add the frozen peas and allow to simmer for 3 minutes.
- Take the pot off the heat, add finely chopped parsley and lemon juice.
- Serve 1-2 ladles per person with a dollop of sour cream and crusty sourdough.
Video
Notes
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A childhood classic for me, recreated perfectly in this recipe! Do give it a go, you’ll be pleased with this cosy, heart-warming soup
Thank you it’s so healthy too !