Sour Pork Meatball Soup With Vegetables

This Sour Pork Meatball Soup is everything you want in a cozy meal: tender pork meatballs, wholesome vegetables, and a bright, tangy broth that wakes up every bite. Inspired by classic Eastern European and Mediterranean flavors, it’s a soup that feels both comforting and fresh — the perfect pick-me-up for chilly evenings or when you’re craving something nourishing yet light.

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This meatball soup is made in one pot, comes together easily, and makes great leftovers for lunch the next day. With lean ground pork and plenty of colorful vegetables, this dish strikes that perfect balance between hearty and nourishing.

I grew up eating this soup on a weekly basis and it was one of my favorites. It was complex in flavor, filling yet light. We would switch up the vegetables depending on the season. Root vegetables in the winter (just like the ones used in this delicious chicken and root vegetables salad), garden fresh vegetables in the summer (more vegetables like peas, cauliflower, zucchini) . It was a good way of getting lots of vegetables in, and a good quality protein source. And proud to say that this is also my kids favorite soup (yay).

Why You’ll Love This Recipe

• One-pot wonder: Easy to make, easy to clean up.
• High in protein: Lean pork and egg make this hearty and filling.
• Bright, zesty flavor: Fresh lemon gives the broth a refreshing twist.
• Perfect for meal prep: Tastes even better the next day.
• Great for all seasons: You can use whichever vegetables are in season.

Ingredients

For the base

• Vegetables: any vegetables you have (depending on the season). I would say onion is the only constant. I used onion, carrots, parsnip, celeriac, bell pepper, and zucchini. In the winter, I only use root vegetables, and in the summer I use cauliflower, peas, zucchini, and bell pepper.
• Stock or broth: I used the chicken and vegetable stock that resulted from making my chicken and root vegetable salad . But if you don’t have any homemade, you can use store bought or even plain water.
• Lemon: this is used to sour the soup (you can skip it, if you prefer). Traditionally, this soup was soured with a fermented liquid made out of barley bran called “borș“ (a Romanian recipe).
• Fresh herbs (or dry herbs): I used parsley in this recipe, but the traditional recipe calls for parsley and lovage (which is hard to find in western countries, but if you can find it I highly recommend using it). Lovage tastes a bit like celery, so you can add chopped celery into the soup for a more similar flavor profile. If you wish to make this soup more Greek style, you can add dill instead of lovage.
• Salt: if your stock or broth is not salted, add some salt to taste.

For the meatballs

• Ground pork: I used a 5% fat mixture, but any will work. The better quality the meat, the better flavor and texture of the meatballs. You can substitute for ground chicken or turkey (I don’t recommend beef or lamb).
• Rice: any short grain rice works. I used arborio rice (an Italian short grain rice that is used for risotto). The reason for using short grain rice is the higher starch content. This helps bind the meatballs better.
• Egg: helps bind the meatballs and gives them a tender, moist texture.
• Seasonings: paprika, dried ground onions, salt and pepper.
• Herbs: I used fresh parsley, but you can use dried parsley as well. Add dill if you prefer a Greek style meatball.

How To Make Sour Pork Meatball Soup

Prepare the soup

1. Peel, wash, and chop all the vegetables.
2. In a large stockpot, bring the stock or broth you are using to a boil.
3. Add the chopped onion, carrots, celeriac, and parsnip.
4. After the root vegetables have boiled for 5 minutes, add the chopped bell pepper and then zucchini.

Prepare the meatballs

1. In a large bowl, mix all the ingredients for the meatballs. Use your hands to make sure the mixture is homogenized.
2. Shape the meatballs into small balls with the palms of your hands.
3. Make sure the meatballs are similar in size, so they can cook evenly. I made 44 meatballs weighing about 35g-40g.
4. After about 30 minutes of boiling the vegetables, add the meatballs into the soup one by one.
5. Boil the soup for another 30 minutes or until the meatballs are cooked through and the vegetables are soft.
6. Add salt to taste, lemon juice, and freshly chopped herbs (or dry) and let it cook for 2 more minutes.
7. Turn the heat off and taste for seasoning. Let the soup rest for a few minutes and then serve.

Chef’s tips:

• Boil the vegetables according to their boiling time. Root vegetables need longer time to boil (around 15-20 minutes), while bell peppers take about 10-15 minutes, and zucchini no more than 10 minutes. If you add all the vegetables at the same time, some of them will end up mushy.
• Use the ingredients for the meatballs straight from the fridge to make it easier to shape.
• The meatballs are close to be done once they start floating on the surface (the rice takes longer to cook, so you do need to test if they are ready).
• Celery stalks taste similar to lovage, but not as strong. You can use them to replace the lovage, if you cannot source it. Celery takes about 10-15 minutes to boil.

Serving Suggestions

• Serve this meatball soup plain or add some sour cream or greek yogurt.
• Fresh chillies go great with this soup if you like a bit of heat.
• Make some crusty sourdough bread or a soft sourdough dinner roll (whichever you prefer) to go with it for the perfect comfort meal.

Storage Suggestions

Store it in the fridge for 3-5 days and reheat the portion you need.

This soup is suitable for freezing for up to a month in a freezer friendly container or ziplock bag. Thaw the amount you need in the fridge and heat up before serving.

Substitutions

• You can substitute the ground pork with ground chicken, or ground turkey. I don’t recommend beef or lamb as they have a strong and unique flavor profile. You really want a mild tasting meat in this soup.
• Use any vegetables you want or have in hand. I like to use seasonal vegetables. You can replace all the vegetables in this soup with any other vegetables. Potatoes, cauliflower, peas, and so many other. Keep the onion though, as it makes a great base for any soup.
• You can skip the herbs or use the ones you like. I find parsley to go best with this recipe, and I always add lovage for the classic recipe. Fresh herbs bring so much flavor and freshness to this soup. But dry herbs work great in the winter (just remember to use less as they are more potent).
• The lemon juice is optional. Use it only if you like the soup sour. I always do.