lunch romaniansoup

Light Romanian Ciorbă de Perișoare (Lean Turkey Meatball Soup)

Name: Light Romanian Ciorbă de Perișoare (Lean Turkey Meatball Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 400g lean turkey mince; 1 medium onion (half grated, half chopped); 1 large carrot, diced; 1 stick celery, diced; 1 small red bell pepper, diced; 1 tbsp olive oil; 4 tbsp uncooked white rice, rinsed; 1 large egg white; 1.2 litres chicken broth (low sodium); 250ml passata or crushed tomatoes; 3 tbsp fresh lemon juice; 1 large handful fresh lovage or celery leaves, chopped; 1 large handful fresh parsley, chopped

This lightened-up version of traditional Romanian meatball soup swaps fatty pork for lean turkey, keeping the vibrant sour tang intact. Packed with root vegetables and fresh herbs, it offers plenty of satisfying protein without feeling heavy.

⏱ Prep: 15 min 🔥 Cook: 30 min 👤 4 servings

🔥 270 kcal per serving

28g

Protein

22g

Carbs

Fat

Fibre

Ingredients

lean turkey mince 400g
onion (half grated, half chopped) 1 medium
carrot, diced 1 large
celery, diced 1 stick
red bell pepper, diced 1 small
olive oil 1 tbsp
uncooked white rice, rinsed 4 tbsp
egg white 1 large
chicken broth (low sodium) 1.2 litres
passata or crushed tomatoes 250ml
fresh lemon juice 3 tbsp
fresh lovage or celery leaves, chopped 1 large handful
fresh parsley, chopped 1 large handful

Method

1
Place the turkey mince, grated half of the onion, rinsed rice, and egg white into a mixing bowl.
2
Season the meat mixture with a pinch of salt and black pepper, mixing gently with your hands until just combined, then roll into bite-sized meatballs using wet hands.
3
Heat the olive oil in a large pot over medium heat, then sauté the remaining chopped onion, carrot, celery, and bell pepper until they soften and smell sweet, about 5 minutes.
4
Pour in the chicken broth and passata, bringing the liquid to a gentle simmer.
5
Carefully drop the turkey meatballs into the simmering broth one by one, reducing the heat to medium-low.
6
Cover the pot and let the soup simmer for 20 minutes, or until the meatballs are cooked through and the rice inside them is tender.
7
Stir in the lemon juice, fresh lovage, and parsley, simmering for 2 more minutes before removing from the heat.

💡 Natali's tip: Roll the meatballs with damp hands to stop the lean turkey mixture from sticking to your fingers.

Growing up, a steaming bowl of ciorbă de perișoare was a staple on our family table. Its distinctive sour broth always cut through the rich, heavy pork meatballs my grandmother insisted on making. I can still smell the sharp, citrusy tang of the boiling liquid mingling with earthy root vegetables on a Sunday afternoon. While I still adore those traditional flavours, my stomach prefers a lighter touch these days.

To keep that nostalgic, comforting essence without the post-meal sluggishness, I swap the traditional fatty pork for lean turkey mince. It binds beautifully with a little egg white and rice, turning into delicate, tender little spheres that poach gently in the tomato-tinted broth. The real secret of Romanian ciorbă is the souring agent. Authentic recipes call for a fermented wheat bran liquid called borș, but I’ve found that a generous squeeze of fresh lemon juice creates that exact lip-smacking acidity I crave.

This soup fits perfectly into a balanced routine because it relies on the natural sweetness of carrots and bell peppers, lean protein from the turkey, and a bit of filling starch from the rice hidden inside the meatballs. You get a complete, satisfying meal in one bowl that won’t weigh you down.

How I Serve It

I always serve this with a dollop of low-fat Greek yoghurt stirred right into the bowl, replacing the traditional heavy sour cream. It creates a creamy, velvety finish that beautifully mellows the sharp lemon broth. A slice of dense, crusty sourdough bread on the side is perfect for mopping up every last drop of the rust-coloured liquid. If you like a bit of heat, bite into a raw green chilli between spoonfuls of soup, which is exactly how they do it in Bucharest.

Storage and Easy Swaps

The meatballs actually absorb more flavour as they sit, making this soup taste even better the next day. I store leftovers in a glass airtight container in the fridge for up to three days. When reheating, do it gently on the stove rather than boiling it rapidly, otherwise the meatballs might break apart.

If you can’t find lovage, a leafy herb that tastes like intense celery and is crucial for authentic Romanian flavour, just use the inner, leafy tops of a bunch of celery mixed with plenty of fresh parsley. You can also experiment with the meat. Lean chicken mince works just as well as turkey if that’s what you have sitting in your fridge right now.

Frequently asked questions

How do I stop the mixture sticking to my hands?

Wet your hands before rolling. Damp palms stop the lean turkey mixture clinging and you get neater, rounder perișoare.

Why did my meatballs break up in the soup?

Either the mixture was too loose or the soup was at a rolling boil. Keep it at a bare simmer and let them set for a few minutes before stirring.

What makes the soup sour?

Traditionally borș, a fermented wheat bran liquid. Lemon juice or a splash of vinegar added at the end gives a similar brightness if you cannot find it.

Published 21 September 2026

Nutritional values are estimates only and may vary by ±10–15% depending on exact ingredients, brands, and portion size. They are provided for general guidance and do not constitute medical or clinical dietary advice. If you have a health condition, allergy, or specific nutritional needs, please consult a registered dietitian or your doctor before making dietary changes. See our full health disclaimer.