Romanian ciorba de perisoare (sour meatball soup) with sauerkraut

This comforting and flavoursome Romanian ciorba de perisoare is a delicious sour meatball soup that is the perfect way to taste the flavours of the world!

By Nadia Lim
  • 25 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print


  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 2 carrots, peeled and grated
  • 2 stalks celery, finely chopped
  • 1 medium parsnip, peeled and finely chopped
  • 1 litre salt-reduced chicken stock*
  • 3 tablespoon tomato paste
  • 2-3 tablespoons red wine vinegar
  • 500 millilitre water
  • sour cream and sauerkraut, to serve
  • 1/4 cup chopped parsley
  • 250 gram beef mince
  • 250 gram pork mince
  • 1 onion, finely diced
  • 3 tablespoon uncooked rice
  • 1 egg, beaten
  • 1 teaspoon paprika
  • 1/4 cup chopped parsley


  • 1
    Heat oil in a large pot over medium heat. Add onion, carrot and celery and cook for 5 minutes or until onion is soft. Add parsnip, stock, tomato paste, red wine vinegar and the water. Bring to boil, then turn down the heat to a gentle simmer and cook for 15 minutes or until vegetables are soft.
  • 2
    Meanwhile make the meatballs. Place all meatball ingredients in a bowl and mix to combine, seasoning with salt and cracked pepper. With slightly wet hands, roll 1 Tbsp portions of mixture into balls and set aside.
  • 3
    Bring soup back to boil and add meatballs. Cook for 20-25 minutes or until meatballs are cooked through. Season to taste with salt and pepper.
  • 4
    Ladle soup into bowls and top with sour cream, parsley and sauerkraut.


  • Check label if eating gluten free

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