Authentic Transylvanian Meatball Soup (Ciorbă de Perișoare)
Servings: 6 portions
Calories: 228kcal
This traditional Romanian sour soup features tender, no-rice pork meatballs in a rich, velvety broth thickened with a sour cream and egg yolk liaison (dreasă).
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Equipment
- 1 Soup Pot
- 1 bowl
Ingredients
- 500 g chicken bones 2 pieces chicken backs/bones
- 4 pieces carrots
- 1 piece parsley root
- ¼ pieces celery root
- 1 piece onion
- 1 piece red bell pepper
- 1.5 tablespoon sea salt kosher
- ½ teaspoon ground pepper freshly ground
- 1 teaspoon celery leaves dried
- 1 teaspoon lovage leaves dried
- 1 bunch parsley chopped
Meatballs
- 375 g pork mince 15% fat
- 1 piece egg free range, large
- 1 piece onion finely grated
- 1 teaspoon sea salt kosher
- ½ teaspoon ground pepper freshly ground
Liaison
- 2 pieces egg yolks free range
- 2 tablespoon sour cream or double cream
Instructions
- Prepare the Stock: Place chicken bones in a pot with cold water and salt. Bring to a boil, then simmer for 30 minutes, skimming off any foam to keep the broth clear.
- Make the Meatballs: While the stock simmers, mix the ground pork, egg, grated onion, salt, pepper, and dried celery leaves in a bowl. Mix by hand until a smooth paste forms.
- Roll the Perișoare: With damp hands, roll the meat into walnut-sized balls. Set aside on a plate.
- Build the Soup: Strain the stock if necessary (or leave the bones in). Add the diced carrots, parsley root, celery, and onion.
- Cook the Meatballs: Gently drop the meatballs into the simmering broth one by one. Simmer for 15 minutes.
- Add Finishing Veg: Add the diced red bell pepper and simmer for another 5–10 minutes until all vegetables are tender.
- Sour the Soup: Pour in your lemon juice or pre-boiled borș. Taste and adjust salt.
- Temper the Liaison: Whisk egg yolks and sour cream in a bowl. Slowly whisk in a ladle of hot soup to warm the mixture, then pour it back into the pot.
- Final Garnish: Turn off the heat. Stir in the fresh parsley and lovage. Cover and let sit for 10 minutes before serving.
Video
Notes
- The No-Rice Advantage: Skipping the rice ensures these meatballs stay firm and meaty, even after reheating. They won't soak up the broth like rice-filled versions do.
- Avoid Curdling: Never add the sour cream mixture directly to the boiling pot. Always "temper" it with hot broth first, and turn off the heat immediately after adding it back to the soup.
- Finding Lovage: If you can't find fresh lovage, dried works well, or you can substitute with celery leaves and extra parsley for that signature herbal aroma.
- Serving Suggestion: Serve hot with a dollop of extra sour cream and a fresh hot pepper (ardei iute) on the side for the most authentic experience.
Nutrition
Calories: 228kcal | Carbohydrates: 10g | Protein: 13g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 78mg | Sodium: 2191mg | Potassium: 451mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1616IU | Vitamin C: 46mg | Calcium: 53mg | Iron: 2mg
