Description
Russian Meatball Soup, also known as Frikadelki Soup, is a comforting and flavorful dish featuring tender ground chicken meatballs simmered in a savory broth with fresh vegetables, herbs, and small pasta. This hearty soup is perfect for a nourishing family meal and showcases classic Eastern European flavors enhanced with fresh dill and parsley.
Ingredients
Meatballs
- 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)
Frikadelki Soup
- 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
Instructions
- Make Meatballs: In a large bowl, combine ground chicken, beaten egg, chopped parsley, Panko breadcrumbs, salt, pepper, and optional marjoram. Mix well by hand until ingredients are evenly incorporated. Shape the mixture into small, bite-sized meatballs (about 25–30) and place them on a baking sheet. Refrigerate them while you prepare the rest of the soup ingredients to help them firm up and hold their shape during cooking.
- Prepare Soup Base: Heat olive oil in a large soup pot over medium-high heat. Add the diced potatoes and sauté for 3 to 4 minutes until they start to become tender. Pour in chicken broth and water, bring the mixture to a boil, then reduce the heat to maintain a simmer.
- Sauté Vegetables: In a separate pan, melt butter over medium heat. Add diced onions and sauté for 2 to 3 minutes until translucent. Add grated carrots and diced celery, cooking for an additional 5 to 6 minutes to soften. Stir in chopped garlic and sauté for another minute until fragrant.
- Combine Vegetables with Broth: Transfer the sautéed vegetable mixture into the simmering soup pot with potatoes and broth. Stir well to combine. Add bay leaves, salt, pepper, chopped fresh dill, and parsley. Let the soup cook for 5 minutes to allow flavors to meld.
- Add Meatballs: Reshape the chilled meatballs if needed and gently add them to the soup. Cook the soup for another 5 minutes so the meatballs begin to firm up and start cooking through.
- Cook Pasta and Finish Soup: Add the small pasta shapes to the soup and cook for 10 to 15 minutes, or until meatballs are fully cooked through and pasta is tender to your liking. Taste the soup and adjust seasoning with salt and pepper as needed.
- Serve: Remove bay leaves. Ladle soup into bowls, garnish with additional fresh dill, and serve immediately to enjoy the warm, comforting flavors.
Notes
- Keep the meatballs small for even cooking and to prevent them from breaking apart in the soup.
- Refrigerate meatballs before adding to the soup so they hold together firmly during cooking.
- Use fresh dill generously both in the soup and as a garnish to enhance authentic flavor.
- Add pasta last to avoid it soaking up too much broth and thickening the soup excessively.
- Adjust the broth consistency by adding more water or stock if necessary for preferred soup thickness.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently on stovetop adding extra broth if needed. Avoid freezing to prevent mushy texture in pasta and potatoes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Russian
