Recipe of the Week


Ciorba - Romanian Sour Meatball Soup

Course: Soup
Cuisine: Balkan, Romanian
Author: Kerry
I had this soup many times at a wonderful little Romanian restaurant in when I lived there many years ago.I found this recipe online and it makes a particularly flavourful pot of soup. I make chicken meatballs but you can substitute pork or another meat. The soup is also far superior when homemade chicken stock is used. Measurements don't need to be exact.



  • 2-3 tomatoes - grated
  • 1 large onion - diced
  • 2 carrots - diced
  • 1/2 green or yellow capisicum - diced
  • 1/2 red capisicum - diced
  • 1 potato - diced - optional
  • 1 tablespoon tomato paste - optional
  • 4-6 litres homemade chicken stock
  • parsley & dill - chopped
  • 1/4-1/3 cup lemon juice


  • 750 grams chicken mince
  • 1/2 onion - grated
  • 1 tablespoon fresh parsley - chopped
  • 1 teaspoon fresh dill - chopped
  • 1 tablespoon shortgrain rice - halfway cooked
  • 1 egg
  • salt
  • pepper


  1. Mix all the meatball ingredients together well, season and then refrigerate while preparing soup.
  2. For the soup, saute the onion, carrots and capsicum in a large pot.Pour in the stock and bring to boil, let simmer for 20 mins.
  3. Remove the meatball mix from the fridge and roll into small balls and add to simmering soup. Add diced potato, tomato paste if desired and simmer another 20 mins or so till meatballs & potato cooked.
  4. Before serving add lemon juice (add more or less according to taste) and fresh chopped parsley and dill.
  5. (Homemade stock: Place 1.5-2 kgs chicken parts: carcasses, wings, drumsticks or whole bird, onion, carrot, celery, bay leaves, peppercorns, salt, water in large stockpot. Simmer for several hours then cool, strain and refrigerate.)
  6. Prep time: 20 mins
  7. Cook time: 45 mins
  8. Total time: 65 mins

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