Romanian Meatball Soup (Ciorba De Perisoare)

 

This Romanian meatball soup recipe is a delicious take on a simple dish that takes a little while to make but is well worth the wait.

Prep time: 50 min.
Cook time: 90 min.
Serves: 8

Romanian Meatball Soup Ingredients

Meatballs

1 lb of ground meat (you can use chicken, pork, turkey, beef, whatever you prefer, you may even combine meat, such as beef and pork)
1 small onion chopped
1 egg
¼ cup of long grain rice, uncooked
¼ cup of breadcrumbs
• Parsley & Salt and pepper to taste

Soup

1 onion chopped
2 carrots grated, or cut in very small pieces
2 stalks of celery cut in very small pieces
2 tbsp of tomato paste or 1 cup of tomato juice
• Juice of one lemon
• Salt and pepper to taste
1 egg, beaten
Parsley for garnish
Romanian meatball soup ciorba-de-perisoare

Romanian Meatball Soup Instructions

  1. To start this off it’s very simple. Mix all the ingredients for the meatballs and start creating small meatballs about 1 inch in diameter
  2. In a big pot, heat the oil and then add the vegetables and fry them until the onions become clear.
  3. Add about 8 to 10 cups of water, or beef or chicken broth to this, depending on the meat you’re using. Wait for the soup to start boiling, then add the meatballs.
  4. Keep boiling and when the meatballs are done, they will rise to the top.
  5. Now, add the the tomato juice or paste, lemon juice, salt & pepper and let the soup simmer on a medium heat for about 20 minutes.
  6. Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute.
  7. When the soup is done, add the parsley. Serve this hot with a bit of sour cream.

Recipe submitted by Delia from Pontefract.

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