Pork Meatball Soup Ciorba De Perisoare
Warm, hearty, and bursting with Eastern European flavor, Pork Meatball Soup (Ciorbă de Perișoare) is a traditional Romanian dish that combines tender pork meatballs with a tangy, herbaceous broth. This comforting soup features savory pork meatballs made with ground pork, rice, and a hint of seasoning, delicately cooked in a vibrant base of tomatoes, carrots, celery, and bell peppers. A splash of lemon juice or vinegar adds a signature tanginess, while fresh parsley and dill provide a fragrant finish. Perfect for chilly days or when you're craving something nourishing, this soup is easy to prepare and pairs beautifully with crusty bread or a dollop of sour cream. Ideal as a crowd-pleasing main course or satisfying starter!
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Recipe Information
Ingredients
- 500 grams Ground pork
- 1 large Egg
- 50 grams Uncooked white rice
- 2 medium Yellow onion
- 2 medium Carrots
- 1 medium Celery stalk
- 1 medium Parsley root (optional)
- 1 medium Bell pepper
- 400 grams Tomatoes (diced or canned)
- 15 ml Vegetable oil
- 30 grams Tomato paste
- 2 liters Water or chicken broth
- 30 ml Lemon juice or vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 15 grams Fresh parsley (chopped)
- 15 grams Fresh dill (chopped)
Instructions
In a mixing bowl, combine ground pork, uncooked rice, 1 finely chopped onion, egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined.
Shape the pork mixture into small meatballs, about 2-3 cm in diameter. Set aside on a plate.
In a large pot, heat the vegetable oil over medium heat. Sauté the remaining chopped onion, carrots (diced or grated), celery (diced), parsley root (optional, diced), and bell pepper (diced) for 5-7 minutes until softened.
Add the diced tomatoes, tomato paste, and water or chicken broth to the pot. Stir well and bring to a gentle boil.
Once the broth is boiling, carefully drop the prepared pork meatballs into the soup. Reduce the heat to a simmer and cook for 20-25 minutes, stirring occasionally.
Add the lemon juice or vinegar to the soup for sourness, and season with additional salt and pepper to taste.
Cook for an additional 5 minutes. Adjust the seasoning if needed.
Remove the pot from heat and stir in freshly chopped parsley and dill.
Serve hot with a side of crusty bread or sour cream, if desired.
Nutrition Facts
Calories |
2128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.0 g | 163% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 2958 mg | 129% | |
| Total Carbohydrate | 97.3 g | 35% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 26.1 g | ||
| Protein | 147.1 g | 294% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 402 mg | 31% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2101 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
