Turkey Meatball Soup
Romanian-Style Turkey Meatball Soup with vegetables, a comforting and hearty soup that goes down well with the whole family no matter the season. Our "ciorba de perisoare" is very easy to make with a few simple ingredients, and it's budget-friendly too.
Prep Time15 minutes mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: Appetizer
Cuisine: Romanian
Servings: 4 people
Calories: 323kcal
- 1 large onion
- 1 carrot
- 2 celery stalks
- ½ red bell pepper
- 1 tablespoon tomato paste
- ½ teaspoon salt and pepper
- 2 tablespoon chopped fresh parsley
- 4 cups chicken stock
For the meatballs
- 500 g mince turkey 1.1 lb
- 1 small egg
- ½ small onion
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
To make the soup, peel and chop the onion, carrot, celery stalks and red pepper.
Add the stock to a large pot, and cook the vegetables for 15 minutes until they start to soften.
To make the meatballs, add the mince turkey to a bowl together with the egg, finely chopped onion, salt and pepper.
Mix well to get a nice paste.
Use your hands to shape meatballs, then carefully drop them into the soup.
Cook for a further 15 minutes until the meatballs are cooked through, then add the tomato paste, season with salt and pepper to taste, and garnish with fresh parsley.
- Do not add the meatballs straight from the beginning, as the carrots and onion take a lot longer to cook. I prefer cooking the vegetables first, then adding the meatballs to the soup.
- The meatball mixture might look a bit sloppy, but that's fine, the meatballs are juicy and they keep their shape very well - the egg is a great binding agent.
Calories: 323kcal | Carbohydrates: 16g | Protein: 32g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 141mg | Sodium: 943mg | Potassium: 778mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3492IU | Vitamin C: 28mg | Calcium: 68mg | Iron: 3mg