Sopa rumana de albóndigas: Ciorbă de perișoare

This is one of the most delicious traditional soups in Romania and is hugely popular among all age groups, especially children.

In Romanian cuisine, “Ciorba” typically refers to sour soups that include vegetables and some type of meat. Their tangy flavor comes from the addition of ingredients such as lemon juice, “bors” (fermented wheat bran), sauerkraut juice, or occasionally vinegar.

Every household has its own meatball soup recipe, and here’s my favorite. It’s typically served hot, topped with freshly chopped lovage and accompanied by crusty bread. For a Transylvanian twist, you can add a spoonful of sour cream and a hot pepper, if you like.

For the soup:

• 2 tomatoes or 7-8 cherry tomatoes
• 1 large white onion
• 2 tablespoons sunflower oil (or vegetable oil)
• 2-3 carrots
• 1 parsley root
• 1 celery root
• 1 red bell pepper
• 3 liters water
• salt to taste

For the meatballs:

• 500 g ground pork and ground beef in equal amounts
• 50 g semolina
• 1 small onion finely chopped
• 2 small eggs
• 1 teaspoon salt

For the finishing mix:

• 2 egg yolks
• 2 tablespoons sour cream
• 2-3 tablespoons tarragon in vinegar chopped

For serving:

• fresh parsley leaves

Instructions

• Peel and chop all the vegetables.
• Heat the sunflower oil in a large pot over medium heat and sauté the chopped onion until softened.
• Add the remaining chopped vegetables and sauté for 2-3 minutes.
• Pour in the water, add salt to taste, and stir in the chopped tomatoes.
• Cover the pot and simmer for about 20 minutes, while we prepared the meatballs.

For the meatballs:

• In a large bowl, combine the ground meat, semolina, chopped onion, eggs, and salt. Mix well until fully combined.
• Using your hands, form small, round meatballs.

Add Meatballs to the Soup:

• After the soup has simmered for 20 minutes, reduce the heat to a gentle simmer.
• Carefully add the meatballs to the soup, one at a time.
• Let them cook for about 15 minutes until fully cooked through.

Finishing the Soup:

• In a small bowl, whisk together the egg yolks, sour cream, and chopped tarragon in vinegar.
• Gradually ladle a few tablespoons of hot soup into the mixture to temper it, whisking constantly.
• Slowly stir the tempered mixture back into the soup.
• Add freshly chopped parsley leaves and adjust the seasoning with more salt, if needed.
• Serve hot, optionally accompanied by crusty bread for dipping.