The easiest and the loveliest this Russian frikadeller soup needs to be in your recipe box!
Every time I try to recreate my mum’s recipes I think that I am forgetting something. There is just no way that a handful of very ordinary ingredients can create such delicious flavour! And every time I come back to realisation that simplicity in combination with quality ingredients are the foundation of good food, and this Russian frikadeller soup is no exception.
I realise that the word ‘frikadeller’ meaning ‘meatball’ doesn’t sounds very Russian and it is not. The origin of the word itself is Danish. The soup however, is as Russian as vodka, and is known as ‘soup s frikadelkami’ to many dwellers of the former USSR! It was my favourite soup growing up mostly due to the tasty meatballs!
I have to admit the soup section is not very extensive on my blog and there is a good reason for it. I just don’t like soups that much. I think growing up with soup every day for lunch ruined it for me. So as soon as I became responsible for my own lunches, I stopped eating soup altogether. And it’s a real shame because soup is so good for us. It’s healthy and it’s filling as long as you don’t overload yours with things like cheese!
Soups are also one of the easiest things to cook. They are very forgiving as not much cooking skill is required! Soups were one of the first things I started cooking as a very young girl. I still remember my mum giving me directions over a phone. She worked full time and I was often asked to help with the cooking after I got home from school. Somehow I didn’t see it as a chore. In fact I loved it! It made me feel very grown-up and responsible!
As you can see from the photo above the ingredient list for this Russian frikadeller soups is quite short, however some love has been put in the meatballs, and that is why the soup tastes so good. I usually make this soup when I have leftover meat from making stuffed peppers or cabbage rolls, which was exactly the case a couple of days ago. I made stuffed peppers but didn’t use up all the stuffing.
You can use pre-made meatballs but I tend to avoid them. I find them too bland! Making your own mix only takes 5 minutes and you can double or triple the recipe and freeze it for the future. This kind of planning/cooking ahead is what saves me most of the nights when I am too tired or too busy to cook a meal.
When you have a meatball mixture ready, the soup itself only takes about 30 minutes to make. And who wouldn’t want to sit down to a bowl of this homemade goodness!
By the way, I have checked the Weight Watchers points for a known restaurant meatball soup and it came up to whopping 10 points while a homemade version is about 3-4 points. It’s always worth it to make your own food when you can!
- 100 g extra lean ground beef
- 100 g extra lean ground pork
- ½ onion, small
- 1 clove garlic (optional)
- 3-4 sprigs of flat leaf parsley
- 2 tbsp water
- 1 tsp salt
- ½ tsp pepper
- 1.5 litres/6 cups chicken stock, low sodium
- 1 bay leaf
- 2 potatoes, medium
- 1 tbsp olive oil
- 1 onion, small
- 1 clove garlic
- 1 carrot, small
- 2-3 sprigs flat leaf parsley, chopped
- salt to taste
- To make the meatballs, in a food processor combine onion, garlic, parsley and water and process until smooth. Alternatively you can use a vegetable grater and a garlic press.
- Add the mixture to the ground beef and pork with salt and pepper combine and roll 25 small meatballs. Set aside.
- Add chicken stock to a large pot together with a bay leaf and bring to a boil. Once the stock boils add meatballs and cook for 10 minutes. Remove the foam that forms at the top with a slotted spoon to keep the broth clear. You might need to do it several times throughout the cooking.
- While the meatballs are cooking, peel and dice the potatoes and onions, peel the carrot and grate it using a large hole grater. Chop the parsley.
- After the meatballs have been cooking for 10 minutes add the potatoes and continue cooking.
- Heat a tablespoon of olive oil in a frying pan and sauté onion and carrot over low heat until tender for approximately 10 minutes, then add chopped parsley and minced garlic and cook for 1 minute longer making sure the garlic and parsley don’t burn.
- Then add the vegetables to the soup and stir, cook for 5 minutes longer or until the potatoes are fully cooked, then add salt and pepper to taste.
- Serve with bread or sandwiches.