Romanian Meatball Soup (Ciorba de perisoare)

Give my mom's cherished recipe for traditional Romanian meatball soup, Ciorba cu Perisoare, a try—it’s like a warm hug in a bowl. Growing up, this was the soup that brought everyone to the table, with tender homemade beef meatballs, fresh veggies, and a perfect hint of sourness that made each bite unforgettable. Romanian comfort food at its best!

If you’re in the mood for some comforting Romanian food, I think you’ll love my mom’s Ciorba cu Perisoare—Romanian meatball soup. This soup brings together tender beef meatballs, fresh vegetables, and a hint of sourness for a satisfying bowl of cosiness. Growing up, this soup was a favourite in our house, especially on colder days, and it’s one I keep coming back to. Every spoonful feels like a warm hug from home, and it’s the kind of meal that brings everyone together around the table. The same applies to my bean sour soup.

If you’re ready to dive into more Romanian flavours, there’s plenty to explore! My 30-Minute Chicken Soup is a great go-to when you need something quick yet delicious. Or, try out my hearty Cabbage and Pork Casserole with Polenta, which is perfect for a cosy dinner. For a special occasion, the Garlic and Rosemary Roast Lamb brings out deep, rich flavours that are hard to resist. And if you’re a cabbage fan, you’ll love my Rustic Cabbage Pasta or the simple yet tasty Stuffed Peppers. Each recipe is a little taste of Romanian tradition, and I can’t wait for you to give them a try!

Romanian Meatball Soup (Ciorba de perisoare)

As a Balkan soul, traditions run deep for us—sometimes really deep! Growing up Romanian, we’re all about cooking from scratch, using ingredients we trust, and creating dishes that feel like home. It’s practically a ritual for families back in Romania to send packages to us wherever we are in the world. And honestly, nothing beats that feeling of opening a box from home. It’s like Christmas morning, peeling back layers of familiarity and nostalgia! These aren’t just ingredients; they’re little reminders of home, a taste of our roots that makes the distance feel smaller.

This soup, like so many of our comfort foods, brings a piece of Romania right to my kitchen. Traditionally, it’s made with pork or beef—sometimes both—but I’ve recently lightened it up with ground turkey, which works great while still keeping the spirit of the dish. Making these traditional recipes keeps our heritage alive, and for those of us who live “home away from home,” it’s a way to stay connected. We Romanians are proud of our traditions, our family ties, and the sense of belonging that every bite of these dishes brings. So if you’re craving something that’s as warm and familiar as a hug from home, this soup might just be the perfect choice!

🥘 Ingredients in my Meatball Soup

For the Meatballs

• Ground beef: This is the main protein source and serves as the base for the meatballs. Ground pork, a mix of pork and beef, or ground turkey can also be used as a lighter option.
• Rice: Long-grain rice is used here and helps to bind the meatballs together.
• Egg: Acts as a binder as well, helping them hold their shape during cooking.
• Herbs: Fresh parsley and dill are usually used, they add flavour to the meatballs.
• Salt and pepper: Essential for seasoning and enhancing the overall taste.

For the Soup

• Vegetable oil: Used for sautéing the veggies.
• Vegetable mix: Includes chopped onion, grated carrot, grated parsnip, chopped red bell pepper, chopped tomato, and chopped celery, all of which enhance the soup's flavour.
• Stock: Use either vegetable or beef stock for a rich base.
• Borș or lemon juice: Borș adds a traditional sour note, while lemon juice can be used as a tangy alternative.
• Fresh parsley: Provides a bright garnish.
• Lovage: This herb adds a celery-like flavour to the soup; celery leaves can be used as a substitute.
• Optional lemon juice: Use to adjust the soup's tanginess to your liking.

What is Lovage?

Lovage is a perennial herb that tastes similar to celery and is used for its aromatic qualities. Its leaves, stems, and seeds add a fresh, slightly peppery flavor to dishes like soups and salads. It also has traditional medicinal uses, particularly for digestion. If you can’t find it, celery leaves or parsley work as good substitutes.

👩‍🍳 How to Make Romanian Meatball Soup (Ciorba de perișoare)

Making Romanian meatball soup is surprisingly simple, and it comes together quickly once you've prepared the homemade meatballs. The combination of tender meatballs in a sour soup creates a perfect balance of flavors that make this soup feel like Romanian comfort food. It’s traditional Romanian soup at its finest, and it’s sure to please anyone looking for an authentic taste of Romania.

I often find myself making this on chilly evenings, as it's a satisfying meal that brings the whole family together. If you’re in the mood for a dish that’s both filling and full of tradition, Ciorba de Perisoare should be at the top of your list.

Step 1: Heat vegetable oil in a large pot over medium heat. Cook the onion until soft, then add the rest of the veggies and sauté until tender. Set aside a couple of tablespoons for the meatballs.

Step 2: In a mixing bowl, combine your choice of ground meat with rice, an egg, the reserved veggies, and herbs. Season it, mix everything (I like using my hands).

What is Borș?

Many people have concerns about using raw eggs in royal icing, especially regarding egg whites. However, it’s important to understand that the sugar in the icing effectively "cooks" the egg whites. A more accurate term for this process is "curing." This is similar to how salt and sugar are used together to cure foods like salmon. So, rest assured, the sugar interacts with the egg whites, making them safe for consumption.

♻️ Substitutions

• Borș: Use lemon juice or apple cider vinegar to add a similar sour touch.
• Lovage: Swap with celery leaves or parsley if lovage isn’t available.
• Rice: Use white or jasmine rice or even arborio, it provides a good texture to the meatballs.

How to serve this Meatball Soup

For a cosy and complete meal, serve meatball soup with a nice homemade soft white bun or a side of Traditional Romanian Polenta - Mamaliga—perfect for soaking up every bit of the broth. For a classic Romanian touch, add a kick with spicy pickled peppers to balance the soup’s richness. Top with a sprinkle of fresh parsley or dill for a bright finish, and if you like a creamier texture, a small dollop of sour cream or yoghurt, adds both richness and a nice balance to the broth’s tanginess.

❓ Romanian Meatball Soup (Ciorba de perisoare) FAQs

Tried this recipe? Give it a star rating below! ⭐⭐⭐⭐⭐

HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Romanian Meatball Soup (Ciorba de perisoare)

Claudia Ciorteanu

Traditional Romanian meatball soup with a unique sour broth, perfect for a cozy, comforting meal.

5 from 8 votes

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Save Recipe Saved Recipe!

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine Romanian

Servings 6

Calories 332 kcal

Equipment

• ▢
  Large pot
• ▢
  Mixing bowl
• ▢
  Grater
• ▢
  Ladle

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Meatballs

• ▢ 400 g ground beef 14 oz or ground pork, a mixture of pork and beef or ground turkey
• ▢ 50 g rice ¼ cup (long grain or arborio)
• ▢ 1 egg
• ▢ 1 tablespoon fresh parsley chopped
• ▢ 1 tablespoon fresh dill chopped
• ▢ Salt and pepper to taste

For the Soup

• ▢ 3 tablespoon vegetable oil ¼ cup
• ▢ 1 large onion chopped
• ▢ 1 large carrot grated
• ▢ 1 parsnip grated
• ▢ 1 red bell pepper chopped
• ▢ 1 tomato chopped
• ▢ 1 tbsp tomato puree or 100 ml tomato passata
• ▢ 2 celery sticks chopped
• ▢ 2 litres vegetable or beef stock 2 quarts
• ▢ 500 ml borș 2 cups or use the juice from one lemon
• ▢ 3 tablespoon chopped parsley or a small bunch
• ▢ 3 tablespoon chopped lovage or a small bunch (or substitute with celery leaves)

Optional

• ▢ 2-3 tablespoon lemon juice for extra sourness

Instructions

 

Prepare the Vegetables

• Start by peeling and chopping the veggies. Next, heat a splash of vegetable oil in a large pot over medium heat. Once it’s warm, toss in a chopped onion and sauté for 2-3 minutes until it softens. Then, add the grated carrot, parsnip, red bell pepper, tomato, and chopped celery. Stir everything together and cook for another 5-7 minutes until the veggies are softened and smell amazing. Set aside 2 tablespoons of the veggie mix on a small plate for the meatballs later.
  3 tablespoon vegetable oil, 1 large onion, 1 large carrot, 1 parsnip, 1 red bell pepper, 1 tomato, 2 celery sticks

Simmer the Soup

• Pour in 2 liters of vegetable or beef stock, stirring it into the sautéed veggies. Bring it to a gentle boil, and let the soup start simmering while you whip up the meatballs.
  2 litres vegetable or beef stock

Prepare the Meatballs

• Grab a mixing bowl and add 400 grams of ground beef (or any ground meat you like), 50 grams of rice, one egg, the reserved veggies and a tablespoon each of chopped parsley and dill. Season with salt and pepper, and mix in half of the cooked veggies for a flavour boost. I like to use my hands to mix everything until well combined, then roll the mixture into 1-inch meatballs.

Cook the Meatballs in the Soup

• Carefully add the meatballs to the simmering soup, letting them cook for about 15 minutes. They’ll release so much goodness into the broth as they cook!

Add the Borș and Tomato Puree

• Add 500 ml of borș (or a squeeze of lemon juice if you’re using that instead) and a spoonful of tomato puree to the pot. Let it simmer for another 5-10 minutes so the flavors can blend nicely. Stir in some chopped lovage and parsley, and give it a taste to adjust the salt and pepper as needed.

Finish and Serve

• Let the soup cool just a bit before serving. For a true Romanian vibe, serve it up with fresh polenta or a crusty piece of bread, and maybe a pickled pepper on the side if you like a little heat! This soup is always a hit, bringing comfort and tradition right to the table.

Video

Notes

Tips and Tricks

• Keep Meatballs Intact: Roll them tightly to ensure they don’t fall apart in the soup.
• Make It Ahead: The soup tastes even better the next day, so feel free to make a batch in advance.
• Adjust Sourness: Taste before serving and add more lemon juice or borș if you like a stronger tang.

Nutrition

Calories: 332kcalCarbohydrates: 23gProtein: 14gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 75mgSodium: 73mgPotassium: 570mgFiber: 3gSugar: 6gVitamin A: 2786IUVitamin C: 74mgCalcium: 49mgIron: 2mg

Tried this recipe?Let us know how it was!