Meatball chorba is a staple comfort soup in Romania, traditionally made with leftover meat, rice or barley, and a splash of fermented wheat liquid called borș. It reflects the country’s agrarian roots, where families used simple pantry staples and souring agents to create nourishing meals during long winters.

In Transylvania, chorba often features pork meatballs and short‑grain rice, while other regions may use beef broth, add smoked paprika, or incorporate fermented wheat bran (borș) instead of vinegar. Some mountain villages add smoked sausage or wild mushrooms for extra depth.

It is usually served hot in deep bowls, accompanied by crusty rye or wheat bread. A garnish of fresh dill and a drizzle of sour vinegar are added at the table for a bright finish, and the soup is often enjoyed as a first course or a light main dish.

Chorba is a everyday family meal but also appears at festive gatherings such as Easter brunches and harvest celebrations, where its warming qualities and simple ingredients make it ideal for feeding large groups.

Traditional ingredients include short‑grain rice, pork meat, fresh dill, and borș (fermented wheat liquid). Acceptable substitutes are short‑grain arborio rice, ground turkey or beef, and cider or white wine vinegar when borș is unavailable.

Chorba pairs nicely with a side of Romanian polenta (mămăligă), pickled vegetables, or a simple salad of sliced cucumbers and tomatoes dressed with oil and vinegar. It also complements richer dishes like Romanian musaca or roasted pork.

Common errors include over‑cooking the rice (making it mushy), letting the broth boil vigorously (causing meatballs to disintegrate), and adding too much vinegar at once, which can overpower the soup. Gentle simmering and gradual acid adjustment are key.

Short‑grain rice releases starch when cooked, creating a natural panade that keeps the meatballs tender and moist without the grainy texture breadcrumbs can add. This technique is traditional in Romanian soups where rice is a common pantry staple.

Yes. Prepare the broth and meatballs up to step 5, then cool and refrigerate in an airtight container for up to 3 days. Reheat gently, add the final vinegar and fresh dill just before serving to preserve brightness.

The broth should be clear yet slightly cloudy from the rice starch, with a gentle sheen. Meatballs should be firm to the touch, fully cooked inside, and about 1 inch in diameter. Fresh dill fronds should be bright green and sprinkled on top.

The YouTube channel Christopher Kimball’s Milk Street specializes in modern, accessible recipes that blend classic techniques with global flavors, offering step‑by‑step video guides for home cooks seeking bold, flavorful dishes.

Milk Street focuses on simplifying traditional Romanian dishes—like meatball chorba—by highlighting key flavor components (dill, vinegar) and using readily available ingredients, whereas many Romanian channels emphasize regional authenticity and more elaborate, labor‑intensive methods.