Christmas in Romania – Ciorba de Perișoare (Pork Meatballs in Broth)

Next up on our Christmas tour – Romania

In Romania, the winter and Christmas holidays are kicked of at Ignat (St. Ignatius Day) on December 20. Ignat is the last of the preparations for Christmas. The celebration includes sacrificing a pig that will be used for the Christmas dinner and putting up the Christmas tree.

And after an evening of caroling, the family warms up with this amazing meatball soup – full of vegetables from the harvest and some sour lemon juice. And let me tell you, this soup is so good, we’re going to have it year around!

Romania kicks off the season with Ciorba de Perișoare

Perișoare are meatballs typically made with minced pork and rice. They are simmered in a broth of root and aromatic vegetables.

Ciorba is a sour soup. The sour is added using fermented grain, sauerkraut or, as in this case, lemon juice and it really adds some deep flavor.

This soup is truly a comfort food!

Making the Meatballs

Mix all the meatball ingredients together. I use my hands because I can squeeze it and mix it well.

Once its blended, form it into meatballs. You should be able to get 18 to 24. Cover them and refrigerate for an hour.

Make the broth while the meatballs chill.

The broth is the base of the soup

In a heavy stock pot, saute the vegetables in the olive oil until the onions are turning opaque.

Stir in the tomato paste and keep stirring until all the vegetables are coated.

Add the broth and the water. Bring it to a boil, then simmer for 30 minutes to an hour.

Making the Ciorba de Perișoare

Carefully add the meatballs to the broth. Let them cook until they start to float, about 30 to 45 minutes.

Stir in the lovage, lemon juice and salt and pepper to taste.

Break the yolk on the egg, but do not beat it.

Whisk the soup while slowly pouring the egg in. Whisk gently for about two minutes to create threads of egg.

Serve it hot with a dollop of sour cream (or plain Greek yogurt) and some chopped, fresh parsley.

And now enjoy!

© Copyright 2023 The Lazy Gastronome

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Ciorba de Perișoare

A delicious soup of vegetable broth, pork and rice meatballs and some sour lemon juice. The flavors are well suited for this comfort food.

Course: Main Course, main dish, supper

Cuisine: Christmas Eve

Keyword: carrots, celery, Christmas food, comfort, ground pork, lemon, lovage, onions, parsnips, rice, soup

Servings: 4 Bowls

Author: HelenFern

Ingredients

Meatballs

• 1 pound ground pork
• 1/4 cup raw long-grain rice
• 1 large egg
• 1/4 cup bread crumbs
• 1 Tablespoon fresh chopped dill
• 1 Tablespoon fresh chopped parsley
• 3/4 teaspoon kosher salt
• 3/4 teaspoon ground black pepper

Broth

• 2 Tablespoons olive oil
• 1 medium onion, chopped
• 3 large carrot, cut in 1 to 2 inch chunks
• 2 medium celery stalks, cut into 1 inch chunks
• 1 medium parsnip, peeled and cut into 1 inch chunks
• 3 Tablespoons tomato paste
• 3 cups chicken broth
• 3 cups water
• 3 - 4 Tablespoons fresh lemon juice
• 1 Tablespoon chopped lovage (or celery leaves)
• 1 large egg
• sour cream and chopped parsley for garnish

Instructions

Meatballs

1. Mix all the meatball ingredients together. I use my hands because I can squeeze it and mix it well.

2. Once it's blended, form it into meatballs. You should be able to get 18 to 24. Cover them and refrigerate for an hour. 

3. Make the broth while the meatballs chill. 

Broth

1. In a heavy stock pot, saute the vegetables in the olive oil until the onions are turning opaque. Stir in the tomato paste and keep stirring until all the vegetables are coated.

2. Add the broth and the water. Bring it to a boil, then simmer for 30 minutes to an hour.

3. Carefully add the meatballs to the broth. Let them cook until they start to float, about 30 to 45 minutes.

4. Stir in the lovage, lemon juice and salt and pepper to taste.

5. Break the yolk on the egg, but do not beat it.

6. Whisk the soup while pouring the egg in. Whisk gently for about two minutes to create threads of egg.

7. Serve it hot with a dollop of sour cream (or plain Greek yogurt) and some chopped, fresh parsley.

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

Crăciun fericit – Merry Christmas

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