Hearty, comforting and delicious, this Romanian Meatball Soup (Ciorbă de Perișoare) is a beloved staple in homes across Romania. Tender meatballs, aromatic vegetables and fresh herbs simmer in a savory, slightly sour broth that keeps you coming back for more. Naturally gluten-free and easily adaptable to Whole30 or Paleo, this soup is a winter favorite that evokes authentic Romanian flavor.
Ingredients You Need for Romanian Meatball Soup
- Ground Meat: Traditionally, ground pork is used in Romania for a rich, flavorful broth and very tender meatballs. You can use pork, beef, turkey, lamb or combinations of these depending on preference and availability. For a lighter broth and quicker cooking, ground turkey works exceptionally well and keeps the meatballs tender after about 30 minutes of simmering.
- White Rice: A small amount of short-grain white rice gives the meatballs a fluffy texture and helps thicken the broth. Use about 1/4 cup rice per pound of meat. Carnaroli or arborio (sometimes sold as “Italian rice”) are good choices. To keep the recipe grain-free or paleo, omit the rice or substitute almond flour.
- Egg: One large egg per pound of meat helps bind the meatballs. If someone has an egg allergy, you can omit it, though the meatballs may be slightly less cohesive.
- Herbs: Fresh dill and parsley add flavor and color to the meatballs. The soup also benefits from bay leaves and extra parsley added at the end.
- Lovage (leuştean): Lovage is the classic herb that gives ciorbă its distinct aroma—something between parsley and celery. Fresh lovage is rare in North America, so dried lovage or a mix of parsley and celery leaves is a practical substitute.
- Aromatics: A mix of carrot, red bell pepper, parsley root (or parsnip), celery root (or celery ribs) and onion creates a flavorful base for the soup.
- Chicken Broth: Homemade broth is ideal, but a high-quality store-bought organic chicken broth will add more depth than plain water. Use about 2 quarts for the recipe.
- Tomato Paste: Tomato paste adds concentrated tomato flavor without changing the soup’s texture. For a smooth distribution, stir the paste into a ladle and mix it into the hot broth.
- Lemon Juice / Souring Agent: Ciorbă is traditionally soured with borș (fermented wheat bran), but lemon juice or vinegar works well when borș is not available. Add souring agents gradually at the end to control the tanginess to taste.
- Sour Cream: Serving ciorbă with sour cream is customary. Some versions stir in sour cream with egg yolks for a richer finish, but plain sour cream served on the side is common and delicious.
- Spicy Pepper: A fresh or pickled hot pepper served alongside the soup is typical in Romania. Green finger chiles are traditional, but any mild-to-hot pepper such as serrano or jalapeño can be offered for those who like spice.
- Bread: A fresh crusty loaf or slices of rye bread are perfect accompaniments for this soup—bread is almost always present on a Romanian table when soup is served.
What is Ciorbă?
The Romanian word ciorbă (pronounced ch-or-buh) derives from Ottoman Turkish and usually refers to a type of sour soup. Many ciorbe are soured at the end of cooking with borș, lemon juice or vinegar. Examples include ciorbă de perișoare (meatball soup), ciorbă de burtă (tripe soup) and ciorbă de fasole (bean soup). These soups are common year-round and vary regionally, much like pasta dishes across Italy.
What to Serve with Romanian Meatball Soup
In Romania, each soup often comes with customary garnishes or side items. For ciorbă de perișoare, that usually means a dollop of sour cream, a fresh or pickled spicy pepper and plenty of fresh bread. Vinegar at the table is also common so diners can adjust the soup’s acidity to their preference.
Can You Freeze Leftovers?
Yes. This soup freezes well and reheats easily. Cool it to room temperature before transferring to freezer-safe containers, leaving headspace for expansion. Reheat on the stove over medium-high heat until simmering and the meatballs are heated through.
Tips and Tricks for the Best Ciorbă de Perișoare
- Ground turkey yields tender meatballs and reduces cooking time, but pork, beef or combinations work well.
- Short-grain white rice makes meatballs fluffy and slightly thickens the broth.
- Use a small cookie scoop to portion uniform meatballs quickly.
- Wet your hands when shaping meatballs to prevent sticking.
- If you can’t find borș, add lemon juice gradually at the end to achieve the desired sourness.
- Lovage contributes an iconic flavor; if unavailable, use parsley and fresh celery leaves.
- Tomato paste provides concentrated tomato flavor without changing the soup’s texture.
Why You’ll Love This Romanian Meatball Soup
- One-pot convenience: Maximum flavor with minimal cleanup.
- Quick to make: Ready in about 45 minutes—much faster than many slow-simmered Romanian soups.
- Balanced flavor: Savory, sour and herby notes combine for satisfying bowls.
- Feeds a crowd: Make a large pot or freeze leftovers for easy meals later.
Substitution Ideas
- Meatballs: Substitute a blend of ground beef and turkey for a heartier result, or use the more traditional beef and pork combination.
- Aromatics: Replace parsley root with parsnip and celery root with celery ribs. If lovage is unavailable, use parsley and celery leaves.
- Rice: Omit the rice for a grain-free option or substitute 1/4 cup almond flour per pound of meat for Paleo/Whole30 variations.
5 from 2 votes
Romanian Meatball Soup (Ciorba de Perisoare) – Gluten-Free
Hearty, comforting and delicious, this Romanian Meatball Soup (Ciorbă de Perișoare) is a beloved staple in homes across Romania.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4 large servings
Ingredients
For the Meatballs:
- 1 pound ground turkey (substitute ½ lb ground beef and ½ lb ground pork)
- ¼ cup short-grain white rice, rinsed
- ¼ cup finely chopped fresh parsley
- ¼ cup finely chopped fresh dill
- 1 large egg
- 1 teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
For the Soup:
- 1 tablespoon extra-virgin olive oil
- 2 carrots, peeled and diced
- 2 small parsley root, peeled and diced (substitute parsnip)
- 1 red bell pepper, diced
- 1 yellow onion, diced
- ½ small celery root, peeled and diced (substitute 2 celery ribs)
- ¼ teaspoon kosher salt, plus more to taste
- 2 quarts organic chicken broth
- ¼ cup tomato paste
- 1 tablespoon dry lovage (or ¼ cup finely chopped fresh lovage)
- 2 bay leaves
- ¼ teaspoon freshly cracked black pepper, plus more to taste
- Juice of 1 lemon, plus more as needed
- 2 tablespoons finely chopped fresh parsley
- Sour cream, for serving
- Fresh green chile peppers, for serving (optional)
Instructions
For the Meatballs:
- In a bowl, combine ground turkey, rice, parsley, dill, egg, salt and pepper. Mix until tacky. Wet your hands and form into small 1-inch meatballs (a 1 tablespoon cookie scoop works well). Place on a parchment-lined sheet pan, cover and refrigerate until ready to cook.
For the Soup:
- Heat a 5-quart pot over medium heat. Add olive oil and heat until shimmering. Add carrot, parsnip, bell pepper, onion and celery root with a pinch of salt. Cook, stirring, until the onion is translucent, about 5 minutes.
- Add chicken broth, raise heat to medium-high and bring to a steady simmer. Stir tomato paste into a ladle and gradually mix into the hot broth. Add dry lovage, bay leaves and black pepper.
- Carefully add the meatballs, stir gently to prevent sticking, bring to a simmer, cover, reduce heat to low and cook until meatballs are tender and rice is cooked, about 30 minutes.
- Stir in lemon juice and fresh parsley. Taste and adjust seasoning with salt, pepper and more lemon if desired. Serve with a dollop of sour cream and chile peppers on the side.
Video
Nutrition
Calories: 357 kcal,
Carbohydrates: 38 g,
Protein: 36 g,
Fat: 9 g
Carbohydrates: 38 g,
Protein: 36 g,
Fat: 9 g
Nutrition information is automatically calculated and should be used as an approximation.
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