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Ciorba de Perisoare | Romanian Porcupine Meatballs Sour Soup

This classic Romanian soup features hearty porcupine meatballs swimming in a creamy and flavourful broth dotted with diced veggies and fresh herbs like lovage, parsley and dill. Serve with hot pickled peppers and crusty bread for a perfect cold weather meal.

This classic Romanian soup features hearty porcupine meatballs simmered in a flavourful broth with diced veggies and potatoes then finished with sour cream and fresh herbs like lovage, parsley and dill. Serve with hot pickled peppers and crusty bread for a perfect cold weather meal.

Scale

Ingredients

For the soup
For the meatballs

Instructions

  1. Cut and prepare all the vegetables and herbs.
  2. Mix the meatball ingredients together in a bowl and then form the meatballs.**
  3. Add oil to a large stockpot and saute the onion and leek on medium-high heat until translucent and just beginning to brown.
  4. Add the rest of the vegetables, tomato paste, salt, dried herbs and spices.
  5. Cover with about 2.5 liters of water and bring to a boil then reduce heat and simmer covered over low heat for about 30 more minutes.
  6. After the soup has simmered covered for about 30 minutes, uncover and gently drop the meatballs into the still simmering broth. Cover and simmer another 10 minutes.
  7. Turn off heat and allow to cool at least 5 minutes.
  8. Add the chopped fresh herbs, lemon juice or citric acid if using.
  9. Taste the soup and adjust the seasoning to your liking.

Notes

* Cimbru is summer savoury. It has a distinctive flavour. If you can’t find any you can substitute 3/4 tablespoon thyme, 1/4 tablespoon oregano, and a pinch of fenugreek (if you have it).

** You can make the meatballs any size you like just remember the rice will inflate and make them inflate to about 1.5 times their original size. The meatballs pictured here are made with approximately 1 tablespoon of the mixture each.

Keywords: Romanian soup, Romanian meatball soup, meatballs, Romanian