Name: Russian Meatball Soup (Frikadelki Soup) Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Russian
Ingredients: 1 pound ground chicken (can substitute with any other ground meat); 1 egg, beaten; 2 tablespoons parsley, chopped; ¼ cup Panko breadcrumbs; 1 teaspoon salt; ½ teaspoon pepper; ½ teaspoon marjoram (optional); 2 tablespoon olive oil; 1 tablespoon butter; ½ onion, diced; 2 garlic cloves, chopped; 2 large carrots, peeled and grated; 2 celery stalks, diced; 1 large potato, peeled and diced; 2 bay leaves; ½ cup small shaped pasta; 4 cups chicken stock or broth; 4 cups water; 3 tablespoons fresh dill, chopped, plus more for garnish; 2 tablespoon fresh parsley, chopped; Salt to taste; Pepper to taste

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If you are craving something comforting, hearty, and filled with cozy flavors, the Russian Meatball Soup (Frikadelki Soup) Recipe is going to become your new best friend in the kitchen. This warming soup combines tender bite-sized meatballs simmered in a rich broth with tender vegetables, fresh herbs, and delicate pasta, creating a bowl of goodness that feels like a big, comforting hug. It’s a simple yet deeply satisfying recipe that showcases how a few humble ingredients can come together to create something truly memorable.

Ingredients You’ll Need

Two images show a white pot of yellowish broth soup with green herbs floating on top. In the first image, a woman's hand places a small round ball of food into the soup, which has a slightly oily surface and visible bits of herbs and spices mixed in. The second image has many small white balls evenly spread in the broth, with a wooden spoon stirring the soup from the left side and a whole dark brown spice pod floating near the spoon. The pot is on a stove with a white marbled surface beneath. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Russian Meatball Soup (Frikadelki Soup) Recipe plays a vital role in building layers of flavor, texture, and color. From freshly chopped herbs that brighten the broth to the tender vegetables adding earthiness, every element is essential for that perfect balance.

Ground chicken: The base for the meatballs, offering a mild flavor and tender texture that soaks up the herbs beautifully.
Egg: Binds the meatball ingredients together to keep them firm but tender when cooked.
Parsley: Both fresh and chopped, adding a fresh, herby note inside the meatballs and in the soup.
Panko breadcrumbs: Light and airy, they keep the meatballs soft without becoming dense.
Salt and pepper: The essential seasonings that enhance every single ingredient.
Marjoram (optional): Adds a subtle earthy aroma that is a traditional touch in Russian cooking.
Olive oil and butter: Create a rich base for sautéing the veggies, combining fruity and creamy notes.
Onion and garlic: Build savory depth, essential aromatics that awaken the senses.
Carrots and celery: Bring sweetness and a slight crunch to the broth’s texture.
Potato: Adds comforting heartiness and a creamier texture as it simmers.
Bay leaves: Infuse the soup with gentle herbal warmth throughout cooking.
Small shape pasta: A little pasta adds substance without overwhelming the delicate broth.
Chicken stock and water: The flavorful liquid foundation that ties everything together.
Dill: Fresh dill is the star herb that makes this soup unforgettable with its bright, slightly tangy punch.

How to Make Russian Meatball Soup (Frikadelki Soup) Recipe

Step 1: Prepare the Meatballs

Start by mixing the ground chicken with beaten egg, chopped parsley, panko breadcrumbs, salt, pepper, and optional marjoram in a large bowl. Use your hands for the best results, ensuring everything is well combined but not overworked. Shape small, bite-sized meatballs—aim for about 25 to 30 pieces—and arrange them on a baking sheet. Pop them into the refrigerator; chilling firm ups the meatballs so they hold their shape perfectly while cooking.

Step 2: Cook the Soup Base

Heat olive oil in a large soup pot over medium-high heat, then sauté the diced potatoes gently for 3 to 4 minutes to start softening them. Pour in chicken broth and water, bring the mixture to a boil, and then lower the heat to simmer. This broth will become the heart of your soup, so let those potatoes infuse it with natural creaminess.

Step 3: Sauté the Vegetables

While the broth simmers, melt butter in a separate pan and sauté diced onion for a few minutes until translucent and fragrant. Add grated carrots and diced celery next, cooking until tender and slightly caramelized, about 5 to 6 minutes. Throw in the chopped garlic last and let it cook just a minute more—you want that garlicky aroma without burning it. Then, stir this lovely vegetable mixture into the simmering pot.

Step 4: Season and Simmer

Add the bay leaves, salt, fresh dill, and parsley to the pot and give it a good stir. Let everything cook together for about 5 minutes so the herbs and spices infuse the broth fully. This step enhances the soup’s depth and freshness, making it truly aromatic.

Step 5: Add Meatballs and Pasta

Gently reshape the chilled meatballs if needed and drop them into the pot. Allow them to cook in the simmering broth for around 5 minutes so they become tender and moist. Next, add your small-shaped pasta. Let everything cook together for 10 to 15 minutes until the pasta is al dente and the meatballs are cooked through. Taste and adjust seasoning if necessary, because a perfectly seasoned broth is everything in this recipe.

How to Serve Russian Meatball Soup (Frikadelki Soup) Recipe

A white bowl filled with a yellow broth soup with small light brown meatballs, orange carrot strips, pieces of light green celery, and small green herb leaves scattered throughout. The bowl sits on a large white plate decorated with a colorful floral pattern in red, orange, green, blue, and beige. The background is a white marbled surface. A golden spoon is placed inside the bowl, resting on the left side near the rim. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh dill is an absolute must. Sprinkle chopped dill over each serving for that signature bright, slightly citrusy finish. You can also add a swirl of sour cream or a sprinkle of finely chopped parsley for extra warmth and texture.

Side Dishes

This Russian meatball soup pairs wonderfully with rustic rye bread or a crusty baguette—perfect for dipping into that flavorful broth. A fresh cucumber salad with lemon and dill helps balance out the richness with a crisp, refreshing bite.

Creative Ways to Present

For a cozy dinner party, serve the soup in small, individual bowls placed in thick napkins or rustic bread bowls to impress your guests. You might even add a small dollop of garlic sour cream topped with a sprig of dill for that extra-homey touch that invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, transfer leftover soup to an airtight container and keep it refrigerated for up to 3 days. The flavors actually deepen overnight, making it perfect for next-day lunches or dinners.

Freezing

While it’s tempting to freeze this soup for convenience, it’s best to avoid freezing because the pasta and potatoes tend to turn mushy when thawed. If you want to prepare in advance, consider freezing the meatballs separately before adding them to freshly cooked soup.

Reheating

Warm the soup gently on the stovetop over low to medium heat. If the broth has thickened or absorbed too much liquid, simply add a splash of water or chicken stock to loosen it up again. This helps keep the soup feeling fresh and delicious even after reheating.

FAQs

Can I use other types of meat for the meatballs?

Absolutely! This Russian Meatball Soup (Frikadelki Soup) Recipe is flexible. Ground beef, pork, turkey, or a mix will all work beautifully and bring their own unique richness to the soup.

Is marjoram necessary in the meatballs?

Marjoram is optional but highly recommended if you want to stay traditional—it adds a lovely earthy and slightly sweet note, elevating the meatballs without overpowering them.

What pasta shapes work best in this soup?

Use small pasta shapes like acini di pepe, orzo, or small shells. They fit perfectly within the soup and cook quickly without stealing the spotlight from the meatballs and veggies.

Can I make this soup gluten-free?

Yes! Simply substitute the panko breadcrumbs in the meatballs with gluten-free breadcrumbs, and choose a gluten-free small pasta or omit the pasta altogether for a naturally gluten-free version.

How long do the meatballs take to cook in the soup?

Since the meatballs are small, they typically cook fully in about 5 minutes once added to the simmering broth. They should be tender and cooked through but not falling apart.

Final Thoughts

This Russian Meatball Soup (Frikadelki Soup) Recipe is one of those timeless, soul-satisfying dishes that feels like a warm embrace on a chilly day. It’s simple to make but packed with flavor, textures, and that fresh-herb brightness that keeps you coming back for more. I encourage you to roll up your sleeves and try this recipe soon—you might just discover your new favorite soup that everyone will ask for again and again!