Romanian Meatball Soup (Ciorbă de Perișoare)

Ingredients

• 1 lb ground pork (Preferably not too lean)
• 0.5 cup short-grain white rice (Uncooked; rinsed)
• 1 egg (Large)
• 1 onion (Finely grated or minced; divided between meatballs and soup)
• 0.25 cup fresh parsley (Finely chopped; divided)
• 1.5 tsp kosher salt (Plus more to taste)
• 0.5 tsp black pepper (Ground; plus more to taste)
• 2 carrot (Peeled and diced)
• 2 celery stalks (Diced)
• 2 cloves garlic (Minced)
• 8 cups chicken stock (Low-sodium preferred)
• 1 large tomato (Finely chopped, or use about 1 cup canned diced tomato)
• 0.25 cup white vinegar (Add gradually to taste; the soup should be distinctly tart)
• 0.75 cup sour cream (For serving)
• 2 tbsp fresh lovage or parsley (Chopped, for garnish; lovage is traditional but parsley may be substituted)

Steps

1. 1

   Rinse the rice under cool water and drain well. Finely grate or mince the onion and chop the parsley, keeping enough onion and parsley aside for the soup and garnish.

2. 2

   In a large bowl, combine the ground pork, rinsed rice, egg, half of the onion, half of the parsley, 1 teaspoon of the salt, and the black pepper. Mix thoroughly until evenly combined. The mixture will be sticky and moist.

3. 3

   Moisten your hands with water. Divide the pork mixture into approximately 20 to 24 portions and roll each portion into a small meatball, rewetting your hands as needed to prevent sticking. Set the meatballs on a plate.

4. 4

   Heat a large soup pot over medium heat. Add the remaining onion, carrots, celery, and garlic, and cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften and the garlic is fragrant.

5. 5

   Add the chicken stock, chopped tomato, and the remaining salt. Bring the broth to a boil, then reduce the heat so it reaches a gentle simmer.

6. 6

   Carefully lower the meatballs into the simmering broth, working in batches if necessary so the pot is not overcrowded. Do not allow the broth to return to a vigorous boil after the meatballs are added.

7. 7

   Simmer gently for about 35 to 45 minutes, partially covered, until the rice is completely tender, the meatballs are cooked through, and the broth is flavorful. Maintain only a gentle simmer; vigorous boiling can toughen the meatballs.

8. 8

   Stir in the vinegar a little at a time, tasting as you go, until the soup has the characteristic tart, tangy flavor of ciorbă. Adjust the salt and pepper.

9. 9

   Ladle the hot soup into bowls and sprinkle with the remaining parsley or lovage. Serve immediately with sour cream for stirring into the soup at the table.

Notes

The source states that short-grain rice helps the meatballs hold together and specifically warns not to boil the broth after adding them. The exact ingredient quantities and method were not visible because the linked recipe is behind a membership paywall; quantities and steps above are a culinary reconstruction based on the source description and tip.

Nutrition per serving

• soup
• main
• Romanian
• European
• meatballs
• pork
• comfort food
• one-pot