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Meatball soup in a white plate

Romanian Meatball Soup

  • Author: Alexa's Cuisine
  • Total Time: 40 minutes
  • Yield: 12 people 1x


A low calorie, but filling, meatballs and vegetable based soup. This soup is soothing on a cold day, comforting and satisfying.


Units Scale

For soup:

  • 4 medium Carrots (peeled and diced into small pieces)
  • 2 medium Parsnips (peeled and diced cubes)
  • 1 medium Parsley (peeled and diced cubes)
  • 1 medium Potato ( peeled and diced cubes)
  • 1/2 small Celery root (or 2 Celery sticks diced cubes)
  • 1/2 medium Red, Green, Yellow, Orange Peppers
  • 1 medium Yellow Onion (diced)
  • 2 tbs olive oil
  • 4 l Chicken broth or Water
  • Salt
  • Ground black pepper
  • Parsley and dill

For meatballs:

  • 1 lb Ground Chicken or Pork
  • 1/2 cup basmati rice
  • 1 Egg
  • Chopped Parsley and Dill
  • Salt
  • Ground black pepper

Seasoning :

  • Sour Cream (to taste)
  • Lemmon Juice (to taste)


  1. First peel and dice into small cubes onion, carrots, parsnip, celery, peppers and potatoes.
  2. In a large soup pot sauté in oil: onion, carrots, parsnip, parley, celery, peppers and potatoes, about 4-5 minutes.
  3. Add the chicken stock or water and bring to a simmer and cook for about 20 minutes or until the veggies are tender. Add salt and pepper to taste.
  4. Mix the meatballs ingredients and shape small balls and place them on a tray/large plate.
  5. Add the meatballs to the boiling soup (medium heat) and cook for 20 more minutes or until rice from the meatballs is tender.
  6. Remove from heat and sprinkle some parsley and dill into the pot.
  7. When you’re ready to serve add the soup to your bowl and adjust the seasoning (sour cream and lemon) to taste.
  8. Bon Appetite!


  • Fresh organic or locally grown veggies are the best ingredients to use in this recipe.
  • Do not overmix meatballs ingredients and do not over pack the meatballs. If you mix too much, meatballs will become dense. Mix them until just combined for a tender and juicy meatballs.
  • Use a small ice-cream scoop, teaspoon or melon baller to form equal size meatballs.
  • Add the fresh herbs for the last minute of cooking.
  • This soup makes great leftovers.
  • Prep Time: 20
  • Cook Time: 20
  • Category: Lunch

Keywords: romanian meatball soup, ciorba de perisoare