🍲 Romanian Meatball Soup – Traditional Ciorbă de Perișoare

🍲 Romanian Meatball Soup – Traditional Ciorbă de Perișoare

If you love comforting, homemade soups that warm the soul, this Romanian meatball soup is the perfect dish to try. Known in Romania as ciorbă de perișoare, this traditional recipe combines juicy pork meatballs, fresh vegetables, and a slightly sour tomato broth that brings every flavor together beautifully. It’s a staple in Romanian households — hearty, flavorful, and deeply nostalgic.

🇷🇴 A Taste of Romanian Tradition

Ciorbă de perișoare is one of the most beloved Romanian soups, served both at family gatherings and local restaurants across the country. Its charm lies in the perfect balance of flavors — rich meat, tangy broth, and the aroma of fresh herbs.
In Romanian cuisine, soups (ciorbe) play a major role, and this one stands out for its simplicity and satisfying texture. The sourness comes from either lemon juice, vinegar, or fermented wheat bran (borș), depending on regional preferences.

Unlike cream soups, the Romanian meatball soup keeps its ingredients visible and vibrant. Every spoonful reveals small, tender meatballs surrounded by diced vegetables and a warm tomato base — a real feast for both the eyes and the taste buds.

🥕 What Makes This Soup Special

The key to a perfect Romanian meatball soup is the combination of fresh ingredients and slow simmering. The meatballs — made from minced pork, rice, onions, and parsley — are gently boiled instead of fried, giving them a delicate texture. Meanwhile, the soup base, built from carrots, celery, bell peppers, and tomatoes, creates a natural sweetness that balances the tangy finish.

A small detail that makes all the difference is the rice inside each meatball. As it cooks, it absorbs the broth and expands slightly, making each bite juicy and full of flavor. The final touch — a handful of chopped parsley or lovage — gives the soup its signature Romanian aroma.

👩‍🍳 Cooking Tips for the Best Results

• Don’t rush the simmering process. Let the soup cook gently so the flavors can blend naturally.
• Use a mix of pork and beef mince if you prefer a richer taste.
• Add the lemon juice or vinegar at the end — it keeps the meatballs tender and prevents them from breaking apart.
• Always skim the foam that forms when boiling the meatballs for a clear broth.

Once you master the base, you can easily adapt it: some families add a few spoonfuls of sour cream directly into the soup, while others keep it on the side. Either way, it’s a delicious and nourishing meal that will remind you of home-cooked comfort.

🍽️ How to Serve Romanian Meatball Soup

Traditionally, this soup is served hot, straight from the pot, often with a slice of fresh bread or a dollop of sour cream. The contrast between the tangy broth and the creamy topping is divine.
It’s also common to sprinkle a bit of extra parsley or lovage on top for that authentic Romanian touch.

If you’re exploring more traditional dishes, don’t miss our Traditional Romanian Cabbage Rolls — another comforting meal that captures the essence of Romania’s culinary heritage. Or try the Authentic Romanian Tripe Soup for a hearty, restaurant-style experience at home.

💡 Why This Recipe Works Perfectly for Any Kitchen

This Romanian meatball soup isn’t just traditional — it’s practical. You can prepare it in larger batches, store it in the fridge for up to three days, or even freeze portions for later.
It’s a complete meal by itself, with protein, vegetables, and carbs all in one comforting bowl. Plus, it’s kid-friendly and easily adjustable for different diets — just use chicken mince or turkey for a lighter version.

The soup also fits beautifully into any season. In winter, it’s warming and cozy. In summer, it’s refreshing and tangy when served slightly cooled. That versatility is what keeps it a favorite generation after generation.

🌍 A Beloved Dish with Deep Roots

Like many Romanian dishes, ciorbă de perișoare tells a story about tradition, simplicity, and love for natural flavors. It’s part of Romania’s broader soup culture, where each region adds its own twist — some use dill, others add hot peppers, and some replace rice with semolina.

If you’re curious about the wider history of meatball soups and similar dishes around the world, check out Wikipedia’s page on meatball soup. You’ll find fascinating variations from many countries — but Romania’s version remains one of the most flavorful and wholesome.

This Romanian meatball soup is proof that simple ingredients, when combined with care, can create a dish full of warmth, comfort, and heritage.

🍲 Romanian Meatball Soup – Traditional Ciorbă de Perișoare

A comforting and flavorful Romanian soup made with tender meatballs, fresh vegetables, and a tangy tomato broth. This Romanian meatball soup (known as ciorbă de perișoare) is one of Romania’s most beloved traditional dishes — warm, hearty, and perfect for any season.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Soup

Cuisine: Romanian

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• For the Meatballs (Perișoare):
• 500 g minced pork (or pork & beef mix)
• 80 g rice
• 1 egg
• 1 small onion (finely chopped)
• 15 ml sunflower oil
• 5 g salt
• 2 g black pepper
• 2 g paprika
• 10 g chopped parsley
• For the Soup Base:
• 2 L water
• 1 carrot (100 g, grated)
• 1 parsnip (50 g, grated)
• 1 small celery root (80 g, diced)
• 1 bell pepper (80 g, diced)
• 1 onion (100 g, chopped)
• 2 tomatoes (150 g, diced)
• 30 ml sunflower oil
• 250 ml tomato juice or broth
• 5 g salt
• 1 g black pepper
• 30 ml vinegar or lemon juice (for sourness)
• Fresh parsley or lovage for garnish

Equipment

• 🥣 Large soup pot (4–5 liters)
• 🔪 Cutting board and knife
• 🧄 Garlic press
• 🧂 Wooden spoon
• 🍴 Mixing bowl

Method

 

1. Prepare the vegetables:Peel and chop all vegetables. In a large pot, heat sunflower oil and sauté onion, carrot, parsnip, celery, and bell pepper for 5 minutes until slightly soft.
   
2. Add water and simmer:Pour in 2 liters of water and bring to a gentle boil. Add diced tomatoes and tomato juice. Let the soup simmer on low heat while preparing the meatballs.
   
3. Make the meatballs:In a mixing bowl, combine minced meat, rice, chopped onion, egg, salt, pepper, paprika, and parsley. Mix well and shape into small round meatballs (about 3 cm diameter).
   
4. Cook the meatballs:Carefully add the meatballs into the simmering soup one by one. Let them cook for about 25–30 minutes on medium-low heat until fully cooked and the rice inside is soft.
   
5. Adjust seasoning and sourness:Add salt, pepper, and vinegar or lemon juice to taste. Stir gently.
   
6. Serve hot:Garnish with fresh parsley or lovage. Serve with a dollop of sour cream and fresh bread for an authentic Romanian experience. 🥖
   

Notes

• For a lighter soup, use chicken mince instead of pork.
• The soup can also be soured with fermented wheat bran (borș) for an authentic Romanian twist.
• Add a small chili pepper for extra heat if desired.
• Great for meal prep — it tastes even better the next day!

🍴 Final Thoughts

Every spoon of this soup carries a piece of Romania — rustic, homely, and made with love. Whether it’s your first time cooking it or a familiar taste from childhood, this recipe will bring comfort and authenticity to your kitchen.

Serve it steaming hot, share it with family, and enjoy a true Romanian classic that never fails to warm both heart and home. ❤️