Best 2 Ciorbă De Perisoare Pork And Rice Meatball Soup Recipes

Ciorbă de perisoare, or pork and rice meatball soup, is a traditional Romanian dish that is bursting with flavor and packed with wholesome ingredients. This hearty and comforting soup features tender meatballs made from a mixture of pork, rice, and a variety of herbs and spices, simmered in a savory broth filled with vegetables and aromatic seasonings. The result is a delightful and flavorful soup that is sure to warm your soul on a chilly day. Whether you're a seasoned cook or new to the kitchen, this article will guide you through the steps to create a delicious and authentic ciorbă de perisoare that will impress your family and friends.

Let's cook with our recipes!

PORK MEATBALL SOUP (CIORBA DE PERISOARE)

Pork Meatball Soup (Ciorba De Perisoare) image

Tangy Romanian soup that comes in a variety of flavors and variations; perfect for both meat lovers and vegetarians. Take any ciorba recipe and alter it to make a tasty creation all your own. This is especially delicious on a cold day. Ground pork will add a fatty/oily taste to the soup, so no additional oil is needed for this recipe.

Provided by Hungry_for_more

Categories Pork

Time 2h20m

Yield 10 bowls, 10 serving(s)

Number Of Ingredients 14

Ingredients

2 liters water
1 lb ground pork
1 cup vegetable stock
1 1/2 onions
2 carrots
2 stalks celery
2 zucchini
1 cup lemon juice
1/3 cup flour
1/2 freshly chopped parsley
1 tablespoon freshly chopped dill
2 teaspoons salt
2 teaspoons pepper
1 teaspoon chili powder

Steps:

Place ground pork in a bowl and add 1/2 cup chopped onion.
Add flour, dill, 1 tsp salt, 1 tsp pepper, 1 tsp chili powder and mix into meat.
After mixing well, shape meat into small balls.
Bring water to a boil in a large pot.
Add meatballs and vegetable stock and turn heat down to medium. Boil for about 1 and 1/2 hours or until meatballs are no longer pink inside.
Add chopped celery, carrots, lemon juice, 1 cup chopped onion, and zucchini and cook an additional 30 minutes.
Turn off heat and add chopped parsley. Serve with a spoon of sour cream.

CIORBă DE PERISOARE (PORK-AND-RICE MEATBALL SOUP)

CIORBă DE PERISOARE (PORK-AND-RICE MEATBALL SOUP) image

Categories Soup/Stew Pork

Yield 4 servings

Number Of Ingredients 15

Ingredients

8 oz. ground pork
1/2 cup cooked white rice
1 egg, lightly beaten
1 medium yellow onion, finely chopped
Kosher salt and freshly ground black pepper, to taste
3 tbsp. olive oil
2 ribs celery, finely chopped
1 medium carrot, finely chopped
1/2 red bell pepper, stemmed, seeded, and finely chopped
2 tbsp. tomato paste
1 tbsp. paprika
6 cups chicken stock
1 15-oz. can whole, peeled tomatoes, drained and crushed
2 tbsp. fresh lemon juice
2 tbsp. finely chopped parsley

Steps:

. Mix pork, rice, egg, half the onion, and salt and pepper in a bowl until evenly combined. Form into eight 1 1/2″ meatballs, and chill. 2. Meanwhile, heat oil in a 6-qt. saucepan over medium-high heat. Add remaining onion, celery, carrot, and bell pepper; season with salt and pepper, and cook, stirring, until soft, about 8 minutes. Add tomato paste and paprika, and cook, stirring, until lightly caramelized, about 2 minutes. Add stock and tomatoes, and bring to a boil. Reduce heat to medium-low. Add meatballs, and cook, stirring occasionally, until meatballs are cooked through, about 15 minutes. Stir in lemon juice, and season with salt and pepper. Ladle soup and meatballs into serving bowls, and garnish with parsley to serve.

Tips:

Use high-quality pork. The flavor of the soup will depend on the quality of the pork you use. Look for pork that is fresh, lean, and has a good amount of marbling.
Make sure the rice is cooked properly. The rice should be cooked through but still have a slight bite to it. If the rice is overcooked, it will become mushy and ruin the texture of the soup.
Don't overcrowd the pot. When cooking the meatballs, don't overcrowd the pot. This will prevent them from cooking evenly.
Simmer the soup for at least 30 minutes. This will allow the flavors to meld and develop.

Conclusion:

Ciorbă de perisoare is a delicious and hearty soup that is perfect for a cold winter day. The meatballs are made with a mixture of pork, rice, and spices, and they are simmered in a flavorful broth made with vegetables, tomatoes, and herbs. The soup is served with a dollop of sour cream and a sprinkle of fresh parsley. Ciorbă de perisoare is a popular dish in Romania and other Eastern European countries. It is a relatively easy soup to make, and it is a great way to use up leftover pork. The soup can be made ahead of time and reheated when you are ready to serve it.