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!
Jump to:
- Romanian Meatball Soup (Ciorba de perisoare)
- 🥘 Ingredients in my Meatball Soup
- What is Lovage?
- 👩🍳 How to Make Romanian Meatball Soup (Ciorba de perișoare)
- What is Borș?
- ♻️ Substitutions
- How to serve this Meatball Soup
- ❓ Romanian Meatball Soup (Ciorba de perisoare) FAQs
- More Authentic Romanian Recipes You Might Love
- Romanian Meatball Soup (Ciorba de perisoare)
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).
Step 3: Take small portions of the mixture and roll them into bite-sized meatballs. If you have extra, you can freeze a batch for the next time you make soup!
Step 4: Gently add the meatballs to the simmering soup and let them cook. They’ll infuse the broth with great flavour!
Step 5: Stir in the borș (or lemon juice) and a spoonful of tomato puree. Let it simmer on low heat to blend the flavours, then add chopped lovage and parsley. Taste and adjust the seasoning.
Step 6: Cool the soup slightly before serving. For an authentic touch, pair it with traditional Romanian polenta - mamaliga or freshly baked bread, and add a pickled pepper for some heat! This soup brings comfort and tradition to your table.
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
Yes, you can use store-bought meatballs, but to truly capture the essence of this authentic Romanian recipe, I recommend making your own homemade meatballs. Using ground pork, beef or a combination of both, meatballs made from scratch gives the soup a richer flavor and ensures that it aligns with the traditional Romanian meatball soup (Ciorba de Perisoare) experience. Plus, you can season the meatballs with ingredients like lovage and Vegeta seasoning for an extra boost of flavor.
The key to getting the right balance of sourness in your Romanian meatball soup lies in adjusting the amount of borș (fermented wheat bran) or lemon juice. If you prefer a more tangy taste, add more borș or lemon juice to enhance the sourness. For a milder flavor, reduce the amount of borș. This flexibility allows you to create the perfect sour soup to suit your taste. If you want to add more depth to the flavor, a pinch of Vegeta seasoning can also enhance the overall taste of the soup.
This Romanian Meatball Soup is delicious on its own, but it pairs perfectly with sides like traditional Romanian polenta - mamaliga, which adds a creamy and hearty texture. You could also enjoy it with a slice of homemade no-knead bread to soak up the tasty broth. Whether you’re serving it as part of a family meal or on a cozy weeknight, these sides are the perfect complement to your Romanian comfort food.
Store your Romanian meatball soup in an airtight container in the fridge for 3 to 4 days. For longer storage, freeze it in a shallow container for 4 to 6 months. When ready to enjoy, thaw overnight in the fridge and reheat on the stove for a quick meal. This soup is perfect for meal prep, making it an easy Romanian comfort food to enjoy later.
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Claudia Ciorteanu says
My family loved this!
Swathi says
Romanain meatball soup looks delicious perfect winter night dinner I enjoyed with some homemade bread.
Oscar says
Cooked up a pot of this Romanian meatball soup, and it was pure comfort. The tangy broth and hearty meatballs are just unbeatable.
Elizabeth says
Literally like a hug in a bowl. I loved all the veggies and felt like it had given me a boost of nutrients! Thank you.
nancy says
this was the perfect soup to use up leftover meatballs. So warm and cozy for the colder weather.
Nicole Kendrick says
This is a really tasty soup! I made it last night, and we loved it. I think this is one I'll be making all winter long.
Ashley says
What a comforting, easy-to-make soup! I couldn't find lovage so I used Italian parsley--so yummy!
Audrey says
This is such a great soup to make on a cool or cold weekend. Serve it with a little crusty bread (like sourdough or something). Highly recommend it for soup season!