Soup with meatballs and vegetables in a white plate on a wooden cutting board.

Romanian Meatball Soup / Ciorba de Perisoare


  • Author: Victoria
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 5 servings 1x

Description

A classic and traditional Romanian soup with meatballs simmered in a flavorful vegetable broth, and some fresh herbs in the end like parsley or dill. It is served with a raw spicy pepper, crusty bread, and a few tablespoons of sour cream over the soup. In Romanian, it’s originally called “Supa cu Perisoare”.


Scale

Ingredients

Ingredients for the Meatballs:

  • 1 1/2 cups of Raw Meat
  • 1 Raw Egg
  • Salt & Pepper to taste

Ingredients for the Soup:

  • 1/2 cup of Chopped Onions
  • 1 cup of chopped root celery
  • 1 cup of chopped carrots
  • 1/4 cup of parsley root.
  • 1 cup of chopped tomatoes.
  • 10oz. of Diced Potatoes
  • 1/3 cup of Bell pepper
  • 10 cups of water.
  • Optionally at the end: Raw chili pepper, sour cream, and chopped parsley.

Instructions

1. Take the minced meat, a raw egg, salt, pepper to taste, put them into a bowl and mix well. Leave the meat to marinate as long as you prepare the vegetables for the soup.

2. Chop the vegetables into small cubes. After you have finished chopping the vegetables, form the meatballs and place them on a plate.
3. Take a big saucepan in which you will make your soup, pour oil into the pan, warm the oil a little bit, and put over all the vegetables. Cook the vegetables for about 5-7 minutes.
4. Now, add 8-10 cups of water, salt to your taste, and wait until the soup starts to boil, turn the heat down slowly, and let it boil for about 5 minutes.
5. Add the potatoes and bell peppers. Let the soup simmer until it starts to boil again.
6. After the soup has boiled, add one-by-one the meatballs
7. Boil the soup until the potatoes and meatballs are ready. This usually takes about another 20 minutes.
8. Our delicious Romanian Soup with Meatball is ready to be served.

Traditionally, the soup is served with sour cream, chili pepper, and finely chopped greens such as parsley, but you can use a mix of dill, parsley, and green onions.

If you are not a fan of sour cream in soups, you can replace it with yogurt, or exclude it altogether.


Notes

1. Keep in mind that when the meatballs will boil, they will reduce their size a little.

2. Throughout the cooking of the soup, the water must boil gently, to get a clear soup. Otherwise, it will be cloudy and it will not look so good.

  • Category: Soups
  • Cuisine: Romanian

Nutrition

  • Calories: 286 Calories
  • Sugar: 2 gr.
  • Sodium: 853 mg.
  • Fat: 17 gr.
  • Saturated Fat: 5 gr.
  • Carbohydrates: 12 gr.
  • Fiber: 1 gr.
  • Protein: 13 gr.
  • Cholesterol: 81 mg.

Keywords: ciorba cu perisoare, soup, meatballs, romanian