Ciorbă de Perișoare (Romanian Sour Meatball Soup)
Local name: Ciorbă de perișoare
In short: Small rice-and-pork meatballs simmered in a sour vegetable broth with carrots, parsnip and fresh herbs, finished with a spoonful of sour cream. It takes about 1 h 20 min in total and makes 6 servings.
- Prep
- 35 min
- Cook
- 45 min
- Total
- 1 h 20 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 330 kcal
Ciorbă de perișoare is the sour soup most Romanian children grow up on, and the one many adults cook when they miss home. Tiny meatballs mixed with raw rice swell in a bright vegetable broth sharpened with sauerkraut brine or lemon. Fresh herbs go in at the end, and a spoonful of sour cream softens each bowl. The recipe is forgiving, quick for a ciorbă, and easy to scale up.
Instructions
- Mix the pork, rice, grated onion, egg, parsley, salt and pepper in a bowl until well combined. Wet your hands and roll the mixture into about 24 balls the size of a walnut.
- Heat the oil in a large pot over medium heat. Cook the chopped onion, carrots, parsnip, celery root and bell pepper for 8 minutes, stirring, until they begin to soften.
- Pour in the hot water, add the salt and bring to a boil. Reduce the heat and simmer for 10 minutes.
- Lower the meatballs into the simmering soup one at a time. Do not stir for the first few minutes, so they set. Simmer for 25 minutes, until the meatballs are firm and the rice inside is cooked.
- Stir in the sauerkraut brine and half the herbs. Simmer for 5 more minutes, then taste. Add more brine or salt if you want it sharper.
- Ladle the soup into bowls, scatter the remaining herbs on top and serve with sour cream and a hot pepper, if you like.
Tips
- Use raw rice in the meatballs. It cooks inside as they simmer and absorbs the broth, which keeps the meatballs light.
- Traditional borș, a sour liquid made from fermented wheat bran, can replace the brine. If you cannot find lovage, use celery leaves and a little extra parsley.
Questions and answers
Can I make ciorbă de perișoare ahead?
Yes, it keeps for 4 days in the fridge. The rice keeps absorbing broth, so add a little hot water when reheating.
Can I freeze this soup?
Freeze it without the sour cream for up to 3 months. Thaw overnight and reheat gently, then add fresh herbs and a little more sour brine.
How sour should the soup be?
Pleasantly sharp, but not harsh. Add the brine in stages and taste after each addition. Romanians also finish it at the table with extra lemon or vinegar.
How long does it take to make Ciorbă de Perișoare (Romanian Sour Meatball Soup)?
About 1 h 20 min in total: 35 min of preparation and 45 min of cooking.
How many calories are in Ciorbă de Perișoare (Romanian Sour Meatball Soup)?
About 330 kcal per serving, with 17 g of protein, 16 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 330 kcal |
|---|---|
| Protein | 17 g |
| Carbohydrates | 16 g |
| Fat | 22 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 1800 mg |
Estimated values, calculated from the ingredients.
