Romanian Sour Meatball Soup (Ciorbă de Perișoare)
Ciorbă de perișoare Say it: chyor-BUH deh peh-ree-SHWAH-reh
Romanian cooks often bring out ciorbă de perișoare for a weekend lunch, with bread and pickles nearby. The broth is clear and lightly sour, holding soft pork-and-rice meatballs and diced root vegetables, while lovage adds a green, celery-like fragrance. It is a practical soup to make ahead and reheat gently; keep the meatballs small so each bowl gets several.
Romanian Sour Meatball Soup (Ciorbă de Perișoare)
Ciorbă de perișoare
Pronounced chyor-BUH deh peh-ree-SHWAH-reh
- Serves
- 6
- Prep
- 40 min
- Cook
- 50 min
- Total
- 1 hr 30 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, egg, celery. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the meatballs
For the soup
Method
Warm the oil in a wide, heavy pot over medium heat. Add the onion, carrots, parsley root, parsnip, celeriac and bell pepper; cook, stirring regularly, for 6–8 minutes, until the vegetables have softened and look glossy at the edges.
Add the broth or water and the tomato passata. Season lightly with salt and pepper, bring to a gentle boil, then reduce the heat and leave the pot uncovered at a simmer for 15–20 minutes; use this time to prepare the meatballs.
In a mixing bowl, put the ground meat, rinsed rice, grated onion, egg, salt, pepper and parsley or dill. With damp hands, fold everything together only until combined—avoid overworking. Roll into small meatballs roughly 1 inch (2.5 cm) wide.
Lower the meatballs into the simmering soup one at a time. Turn the heat down to low, cover the pot partly, and keep it at a bare simmer—not a rolling boil—for 25–30 minutes, until the meatballs are cooked through and the rice is tender. Remove any foam that rises.
Add the borș or lemon-water substitute, the lovage and the remaining chopped herbs. Simmer for another 2–3 minutes, then take the pot off the heat. Taste and correct salt and pepper.
Ladle into bowls, giving each serving several meatballs. Scatter with more fresh herbs and, if desired, add a spoonful of sour cream. Serve hot.
Regional variant: Ciorbă de perișoare with sour cream (ciorbă de perișoare dreasă cu smântână)
For the western Romanian sour-cream finish, take the pot off the heat. Whisk 1 cup (240 ml) sour cream (at least 20% fat) with 2 egg yolks and one ladleful of hot soup in a bowl. Return this to the pot and stir, then warm gently for 1–2 minutes without letting it boil. Offer extra sour cream at the table.
Cook's notes
- If using borș, it supplies the traditional soft fermented sourness. If you switch to lemon juice and water, stir it in at the end and avoid boiling afterward so the fresh tang stays clear.
- For tender meatballs, mix lightly and shape with wet hands. If the mixture seems soft, refrigerate it for 10 minutes before rolling.
- Lovage is the herb that gives the soup its typical Romanian aroma; when unavailable, use celery leaves with a little extra parsley.
Serve with
Bring it to the table hot with country bread, pickled hot peppers and sour cream on the side if you like.
Make ahead and storage
The flavor improves after a night in the refrigerator. Cool the soup, cover and keep chilled for up to 3 days. Reheat over low heat and do not let it boil, so the meatballs stay tender.
