Romanian Meatball Soup, in a Pressure Cooker (Low-Lectin)

Diving into a bowl of my mom’s Romanian Meatball Soup always takes me on a nostalgic journey back to my childhood. But how do you balance cherished recipes with modern dietary needs?

I’ve managed to tweak this beloved classic to suit a low-lectin diet, ensuring its authentic flavor remains untouched. The best part? Even the fussiest eaters, especially children, find this soup irresistible.

Romanian Meatball Soup or “Ciorba de Perisoare”

In Romania, we refer to meatball soup as “Ciorba de Perisoare.” It holds a cherished spot among our favorite dishes. Whenever we return home, it’s a tradition to request my mom to prepare it for us.

Interestingly, the term ‘soup’ doesn’t capture its essence in Romanian cuisine. Instead, we use the Eastern European term “ciorba.” While in Romania a soup typically has a sweet profile, a “ciorba” leans towards the sour side, its intensity varying based on individual preference.

The choice of souring agent can vary: while borscht remains a traditional favorite, alternatives like vinegar, lemon juice, or sauerkraut juice are often influenced by regional preferences or availability.

Lectins in typical Romanian soups

I might be biased, but Romanian soups stand out as some of the best I’ve ever tasted. However, they frequently feature nightshade vegetables like tomatoes, peppers, and potatoes.

For those of us, including myself, who aim to avoid lectins, enjoying an authentic Romanian soup becomes a challenge. I’ve experimented without these vegetables, and while the results are tasty, they don’t quite capture the authentic flavor.

But there’s hope. Techniques like peeling, deseeding, and pressure cooking can significantly reduce lectin content in nightshades. So, if you’re not highly sensitive to lectins, you might want to experience the delight of a traditional Romanian soup made in a pressure cooker.

Ingredients to make authentic Romanian meatball soup

THE VEGETABLES:

• 1 large carrot, diced
• 1 large parsnip, diced
• 1 leek, sliced
• 1 onion, chopped
• 1/2 small celeriac, diced
• 2-3 celery ribs with leaves, chopped
• 1 tomato, peeled, deseeded, and chopped
• 1 red bell pepper, peeled, deseeded, and chopped
• 2 large white potatoes, peeled and cubed (optional)
• Salt and pepper, to taste
• Souring agent (Choose one: borscht, apple cider vinegar, lemon juice, sauerkraut juice), to taste

FOR THE MEATBALLS:

• 1 lb finely ground pork (10% fat; may substitute with chicken or beef)
• 1 tablespoon uncooked rice, rinsed (optional, for airier meatballs)
• 1 small onion, grated or finely chopped
• 1 egg
• 1 teaspoon salt
• 1 teaspoon pepper

TO SERVE:

• fresh lovage or parsley
• sour cream (optional)

How to make meatball soup, Romanian style

• Prepare Vegetables: Peel and deseed the tomato, dice or chop all the vegetables uniformly, and set aside.
• Start the Broth: In your pressure cooker or Instant Pot, add 3 liters of water and the prepped vegetables. Begin heating on a high setting, bringing the mixture to a boil. Do not cover it with the lid at this point.
• Prepare Meatballs: If your meat isn’t already ground, do so. Then, in a mixing bowl, combine the ground meat, grated onion, egg, rice (if using), salt, and pepper. Mix thoroughly. Form the mixture into small meatballs, ensuring each is compact, without air bubbles or surface cracks. The meatballs should be small enough to fit comfortably on a serving spoon.

• Add Meatballs: Once the vegetable broth is boiling, gently add the meatballs one by one. Season the soup with additional salt and pepper if desired, but be cautious; you can always add more later.
• Pressure Cooking: Secure the lid of the pressure cooker or Instant Pot. Cook under pressure for 40 minutes.
• Final Touches: After cooking, release the pressure according to your device’s safety instructions. Stir in your chosen souring agent to taste. Taste the soup and adjust the seasoning if needed. Add chopped parsley and lovage.
• Serve: Ladle the soup into bowls, ensuring each serving gets a good mix of vegetables and meatballs. Garnish with fresh lovage or parsley and offer sour cream on the side for those who’d like it.

For another lectin-free Romanian soup, check out the Romanian Style Beef Soup (Ciorbă de Văcuță).

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Print Recipe

Romanian Meatball Soup, in a Pressure Cooker (Low-Lectin)

(2 votes, average: 5.00 out of 5)

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By Claudia Curici, Health Coach – Serves: 8

Prep Time: 35 minutes – Cooking Time: 40 minutes

This Romanian Meatball Soup is a beloved classic adapted to suit a low-lectin diet, without compromising on the authentic flavors.

Ingredients

• THE VEGETABLES:
• 1 large carrot, diced
• 1 large parsnip, diced
• 1 leek, sliced
• 1 onion, chopped
• 1/2 small celeriac, diced
• 2-3 celery ribs with leaves, chopped
• 1 tomato, peeled, deseeded, and chopped
• 1 red bell pepper, peeled, deseeded, and chopped
• 2 large white potatoes, peeled and cubed (optional)
• Salt and pepper, to taste
• Souring agent (Choose one: borscht, apple cider vinegar, lemon juice, sauerkraut juice), to taste
• FOR THE MEATBALLS:
• 1 lb finely ground pork (10% fat; may substitute with chicken or beef)
• 1 tablespoon uncooked rice, rinsed (optional, for airier meatballs)
• 1 small onion, grated or finely chopped
• 1 egg
• 1 teaspoon salt
• 1 teaspoon pepper
• TO SERVE:
• fresh lovage or parsley
• sour cream (optional)

Instructions

1

Prepare Vegetables: Peel and deseed the tomato, dice or chop all the vegetables uniformly and set aside.

2

Start the Broth: In your pressure cooker or Instant Pot, add 3 liters of water and the prepped vegetables. Begin heating on a high setting, bringing the mixture to a boil. Do not cover with the lid at this point.

3

Prepare Meatballs: If your meat isn't already ground, do so. Then, in a mixing bowl, combine the ground meat, grated onion, egg, rice (if using), salt, and pepper. Mix thoroughly. Form the mixture into small meatballs, ensuring each is compact, without air bubbles or surface cracks. The meatballs should be small enough to fit comfortably on a serving spoon.

4

Add Meatballs: Once the vegetable broth is boiling, gently add the meatballs one by one. Season the soup with additional salt and pepper if desired, but be cautious; you can always add more later.

5

Pressure Cooking: Secure the lid of the pressure cooker or Instant Pot. Cook under pressure for 40 minutes.

6

Final Touches: After cooking, release the pressure according to your device's safety instructions. Stir in your chosen souring agent to taste. Taste the soup and adjust seasoning if needed. Add chopped parsley and lovage.

7

Serve: Ladle the soup into bowls, ensuring each serving gets a good mix of vegetables and meatballs. Garnish with fresh lovage or parsley and offer sour cream on the side for those who'd like it.

Notes

Leftovers can be frozen if you are histamine sensitive or can be kept in the fridge for 2 days.