🥣 Sour Romanian Meatball Soup (Ciorbă de Perișoare)

In a bowl, combine ground meat, grated onion, chopped herbs, egg, rice, and salt. Mix until smooth and shape into small balls.

Heat a little oil in a deep pot or Dutch oven. Add finely chopped onion, grated carrot, and diced sweet pepper, then stir in tomato paste. Cook for 3–5 minutes until the vegetables soften and become fragrant.

Pour hot water over the vegetables, bring to a boil, and add diced potatoes. When boiling again, gently drop in the meatballs. Simmer for 15–20 minutes, until the meatballs rise to the top and are fully cooked through.

In a separate bowl, whisk an egg, add a bit of hot broth to temper, stir, and slowly return the mixture to the soup while stirring continuously. Warm gently without bringing to a full boil.

Add 60–75 ml of pickle brine in portions, tasting as you go to reach a pleasant, mild tang.