Meatball soup (“Ciorba cu perisoare” in Romanian) – one of my favorite soups! Meatball soup is a type of soup that can be soured with borscht (optional, but that’s how we like it) and contains small or large meatballs, depending on your preference, made from ground meat (chicken, beef, pork, etc.) and rice, called ‘perisoare.’ It’s a delicious soup that I, and all our guests, absolutely love. It’s true that it requires a bit of effort, but in the end, you’ll realize it’s totally worth it. Now, let’s get to work!
Meatball Sour Soup
Meatball soup is a savory dish made from ground meat and rice formed into small meatballs, simmered in a flavorful broth with vegetables. It can be optionally soured with borscht for added tanginess and is often garnished with fresh parsley and lovage. While it takes some effort to prepare, the result is a delicious and hearty soup that is always a hit with guests.
Medium
Equipment
1 large pot
Ingredients
1 onion- 1 red bell pepper
- 1 bunch parsley
- 1 bunch fresh lovage
- 2 carrots
- 1 onion
- 1 parsnip
- 1/3 celery root
- 1 chicken
- 1 l borsch
For meatballs
- 500 g minced chicken
- 1 onion
- 3 tbsp rice
- 2 eggs
- 2 bunches parsley
Instructions
- Thoroughly wash the chicken and place it in a pot to boil, preferably in a pressure cooker. Depending on the type and size of the chicken (whether it's free-range or not), let it cook for approximately 45 minutes. Once done, skim off the foam, remove the chicken, and add the finely chopped vegetables. Cover and continue cooking until the vegetables are tender.
- Briefly parboil the rice (be careful not to overcook it). Finely chop the onion and two bunches of parsley, then add them to the rice and ground meat, along with the two eggs. Season with salt and pepper to taste, and mix everything well. Place the mixture in the refrigerator and let it chill for about half an hour.
- Take the mixture out of the refrigerator and begin forming medium-sized balls (about 3-4 cm) with your hands. Drop these into the pot with the vegetables and broth, allowing them to simmer on low heat for about 45 minutes. Add salt, ground black pepper, and sour borscht. Optionally, you can add wide noodles. The soup can also be made without souring it with borscht. Once the meatballs are cooked, turn off the heat and add a finely chopped bunch of parsley and one of lovage. Cover and let it infuse for 20-30 minutes. Serve with hot peppers and sour cream. Enjoy!
Notes
Tried this recipe?Let us know how it was!