Romanian Soup Ciorba de Perisoare
Learn how to make the best homemade Romanian Soup. Our easy Ciorba de Perisoare recipe features meatballs, fresh herbs, sour cream and lemon.
Servings: 8
Calories: 236kcal
Equipment
- mixing bowl
- measuring spoons
- measuring cups
- Wooden spoon or spatula
- Dutch Oven or Large Pot
- Slotted spoon
Ingredients
Ciorba de Perisoare Meatballs
- 0.5 lb Ground Beef
- 0.5 lb Ground Pork
- 1 Egg
- 2 tbsp Fresh dill chopped
- 2 tbsp Fresh parsley chopped
- 1/4 cup Uncooked rice
- 1/4 cup Breadcrumbs
- 1/2 tsp Salt
- 1/2 tsp Black pepper
Romanian Soup
- 2 tbsp Olive Oil
- 1 Spanish onion chopped
- 1 Red Bell Pepper chopped
- 2 Carrots chopped
- 2 Celery stalks chopped
- 2 tbsp Tomato paste
- 8 cups Chicken broth
- 2 tbsp Lemon juice
- 1 tsp Lemon zest
- 1 Egg beaten
- Parsley garnish
- Sour cream garnish
Instructions
Ciorba de Perisoare Meatballs
- In a mixing bowl add all the meatball ingredients together and mix well with your hands.
- Shape minced meat mixture into meatballs about 1 inch in diameter. You should produce approximately 30 to 35 meatballs. Place meatballs in fridge until ready to add to soup.
Romanian Soup
- Pour olive oil in a large pot over medium heat. Add the onions, carrots, celery and red bell pepper to the pot and cook for about 5 minutes or until the onions soften and are translucent.
- Stir in the tomato paste, then add the chicken stock. Bring to a boil then gently add the meatballs using a slotted spoon.
- Cook for approximately 10 minutes or until the meatballs are cooked and have risen to the top of the broth.
- Season with salt and pepper then add lemon juice and zest.
- Slowly pour in the beaten egg in a steady stream. Stir the egg rapidly in a clockwise direction for one minute. Cook for another minute then garnish with parsley and sour cream.
Nutrition
Calories: 236kcal | Carbohydrates: 13.5g | Protein: 24g | Fat: 9.1g | Saturated Fat: 2.3g | Cholesterol: 87mg | Sodium: 1007mg | Potassium: 654mg | Fiber: 1.5g | Sugar: 3.7g | Calcium: 54mg | Iron: 8mg