Ciorbă de Perișoare is a traditional Romanian sour soup brimming with tender pork and rice meatballs, vegetables, and a signature tang from lemon or vinegar. Comforting, hearty, and full of homey flavor, it’s a cornerstone of Romanian family meals.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 30 minsCook Time 45 minsTotal Time 1 hr 15 minsFor the Meatballs (Perișoare)
400 g ground pork (or beef/pork mix)
1 small onion, grated
1 egg
3 tbsp uncooked rice
Salt & pepper to taste
1 tbsp chopped parsley
1 tsp semolina (optional for texture)
For the Soup
1 large carrot, diced
1 small celery root, diced
1 parsnip, diced
1 onion, finely chopped
1 bell pepper, finely chopped
1 tbsp tomato paste
1 ½ l chicken or beef broth
100 ml sour cream (for finishing)
1 egg yolk
2 tbsp vinegar or juice of 1 lemon
2 tbsp oil
Salt and pepper to taste
Chopped fresh lovage or parsley for garnish
Prepare the Meatballs
1
In a bowl, mix all meatball ingredients until combined.
Form small meatballs (about 2-3 cm in diameter).
Set aside on a plate while you prep the soup.
Start the Soup Base
2
In a large pot, heat oil and sauté onion until translucent.
Add carrot, celery, parsnip, and bell pepper. Cook for 5–7 minutes.
Stir in tomato paste and cook for another 2 minutes.
Add Broth and Simmer
3
Pour in the broth and bring to a gentle boil.
Carefully add the meatballs. Reduce heat to low and simmer for 30–35 minutes, until veggies and rice are tender.
Sour & Finish
4
Adjust salt and pepper.
Add lemon juice or vinegar to your taste.
Whisk the egg yolk with sour cream. Temper with a ladle of hot soup, then stir gently into the pot (don't boil after this step).
Garnish & Serve
Ingredients For the Meatballs (Perișoare)
400 g ground pork (or beef/pork mix)
1 small onion, grated
1 egg
3 tbsp uncooked rice
Salt & pepper to taste
1 tbsp chopped parsley
1 tsp semolina (optional for texture)
For the Soup
1 large carrot, diced
1 small celery root, diced
1 parsnip, diced
1 onion, finely chopped
1 bell pepper, finely chopped
1 tbsp tomato paste
1 ½ l chicken or beef broth
100 ml sour cream (for finishing)
1 egg yolk
2 tbsp vinegar or juice of 1 lemon
2 tbsp oil
Salt and pepper to taste
Chopped fresh lovage or parsley for garnish
Directions Prepare the Meatballs
1
In a bowl, mix all meatball ingredients until combined.
Form small meatballs (about 2-3 cm in diameter).
Set aside on a plate while you prep the soup.
Start the Soup Base
2
In a large pot, heat oil and sauté onion until translucent.
Add carrot, celery, parsnip, and bell pepper. Cook for 5–7 minutes.
Stir in tomato paste and cook for another 2 minutes.
Add Broth and Simmer
3
Pour in the broth and bring to a gentle boil.
Carefully add the meatballs. Reduce heat to low and simmer for 30–35 minutes, until veggies and rice are tender.
Sour & Finish
4
Adjust salt and pepper.
Add lemon juice or vinegar to your taste.
Whisk the egg yolk with sour cream. Temper with a ladle of hot soup, then stir gently into the pot (don't boil after this step).
Garnish & Serve
Romanian Ciorbă de Perișoare (Meatball Soup)
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