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A red bowl with a red soup in it. You can see the meatballs half submerged in the soup. In the middle of the soup there is a dollop of white sour cream

Romanian Meatball Soup

A delicious traditional Romanian ciorba, one of the most popular in the country. This sour meatball soup is the perfect comfort food for a cold winter evening.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 1 hour
Course Soup
Cuisine Romanian
Servings 4

Ingredients
  

For the meatballs:

  • 500 gr beef mince meat
  • 1 small onion finely diced
  • 1 bunch fresh parsley chopped finely
  • 1 egg
  • 1 tsp sweet paprika
  • salt and pepper to taste

For the soup:

  • 4 L cold water
  • beef bones a few
  • 2 carrots chopped into cubes
  • 2 bell peppers cut into cubes
  • 1 celery stick chopped
  • 1 large onion chopped
  • 1 can chopped tomatoes
  • 1 L bors read notes above
  • 1 handful rice
  • 1 bunch lovage chopped
  • sour cream to serve

Instructions
 

  • The first thing you will want to prepare is the beef bones. Start by boiling the bones in the cold water and pick up the foam that rises to the top. When the foam stops rising to the surface, take the bones out. You should use this time to take any meat left off them, and strain the liquid. 
  • In a new pot, fry the onion in a little bit of oil, then add the carrots and the celery, and saute for a couple of minutes.
  • At this point, you will want to add the strained beef bones liquid on top. Let this boil while you start making the meatballs. 
  • To make the meatballs, you will need to combine the minced meat with the egg, a finely chopped small onion, paprika, salt, pepper and the parsley, which you will also need to chop up small. 
  • When you have a smooth mix, take small bits of it and roll them in your hands until you make the balls. They should be medium-sized, not too big and not too small. To make the meatballs easily wet your hand in a bowl with water before making each ball.
  • At this stage, you will need to take your bors and boil it in a small pot before needing it later in the recipe. 
  • Return to the simmering pot of soup, and add the can of chopped tomatoes, the peppers and the meat you’ve taken off the bones. Let it boil for 10 minutes and then add the bors, which you have previously brought to a first boil in a separate small pot.
  • Boil for another 15 minutes, before gently adding the meatballs, so they don’t break. You should also add the rice at this stage. 
  • You will know when the soup is ready as the meatballs will start rising to the surface of the soup. This should take around 15-20 minutes, but make sure you keep an eye on it.
  • Finish the soup with freshly chopped or dried lovage. 
  • Serve the soup hot with a dollop of sour cream in it and crusty bread alongside it.