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Romanian meatball soup served hot in a rustic bowl with parsley garnish and visible steam.

🍲 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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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.
    Chopping carrots, celery, and bell pepper for Romanian meatball soup on a wooden cutting board.
  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.
    Cooking meatballs in a simmering pot with vegetables and broth for Romanian meatball soup.
  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. 🥖
    Romanian meatball soup served hot in a rustic bowl with parsley garnish and visible steam.

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!