Russian Meatball Soup (Frikadelki Soup)

There’s something incredibly cozy about a pot of soup simmering on the stove, and Russian Meatball Soup, or Frikadelki Soup, is comfort in its purest form. It’s filled with delicate homemade meatballs, tender vegetables, tiny pasta, and a rich broth that brings it all together. Each spoonful warms you from the inside out. It’s hearty but not heavy, simple but full of flavor—a dish that feels like a big warm hug.

Behind the Recipe

I first tried Frikadelki Soup at a friend’s house on a chilly fall day. The kitchen was full of comforting aromas—garlic, herbs, a hint of sweetness from carrots, and savory broth. What surprised me most were the meatballs. Soft and juicy, they practically melted into the soup, soaking up all that flavor. I went home determined to recreate it. After some trial and error, I landed on this version that brings all the cozy nostalgia into one pot.

Recipe Origin or Trivia

Frikadelki Soup is a traditional Russian and Eastern European soup that features meatballs, usually made from chicken, beef, or pork, simmered in a flavorful broth with vegetables and sometimes pasta or rice. It’s often served during colder months or as part of a family meal. The name “frikadelki” comes from the German “frikadellen,” meaning meat patties or meatballs. Over time, the dish became a staple in many Slavic households, each with their own regional twists and touches.

Why You’ll Love Russian Meatball Soup (Frikadelki Soup)

This soup doesn’t just warm your body, it warms your heart too. Here’s why it deserves a spot in your recipe rotation.

Versatile: Swap the meat, veggies, or pasta depending on what you have on hand.

Budget-Friendly: Uses simple ingredients you likely already have in your pantry and fridge.

Quick and Easy: Comes together in under an hour and doesn’t need fancy techniques.

Customizable: Add more spice, herbs, or even greens like spinach for a personal twist.

Crowd-Pleasing: Kids love the meatballs and noodles, and adults appreciate the depth of flavor.

Make-Ahead Friendly: Tastes even better the next day after the flavors meld.

Great for Leftovers: Perfect for meal prep or a cozy lunch the next day.

Chef’s Pro Tips for Perfect Results

Want that perfect bowl every time? Here are some small tricks that make a big difference.

1. Mix the meatball mixture gently: Overworking it makes tough meatballs. Keep it light.
2. Grate the carrots: They melt into the broth and add a subtle sweetness.
3. Use both stock and water: This balances depth and lightness in the broth.
4. Don’t overcook the pasta: Add it near the end to keep it from getting mushy.
5. Finish with fresh herbs: Dill and parsley add that classic flavor boost right before serving.

Kitchen Tools You’ll Need

Nothing fancy, just some kitchen basics and a big pot of love.

Large soup pot: For simmering everything together.

Mixing bowl: To combine the meatball mixture.

Grater: For shredding carrots evenly.

Cutting board and knife: To prep all your fresh vegetables and herbs.

Measuring spoons and cups: For accurate seasoning and liquid ratios.

Spoon or cookie scoop: To portion out uniform meatballs.

Ingredients in Russian Meatball Soup (Frikadelki Soup)

Each ingredient plays a role in creating the layers of flavor and texture this soup is known for.

1. Ground chicken: 1 pound. Light and tender, it makes soft meatballs that soak up flavor.
2. Egg: 1, beaten. Helps bind the meatball mixture.
3. Parsley: 2 tablespoons, chopped. Adds freshness and green color to the meatballs.
4. Panko breadcrumbs: ¼ cup. Keeps the meatballs moist and tender.
5. Salt: 1 teaspoon. Seasons the meat mixture.
6. Black pepper: ½ teaspoon. Adds a little warmth and depth.
7. Marjoram (optional): ½ teaspoon. Gives a slightly sweet, herby note.
8. Olive oil: 2 tablespoons. Used to sauté the vegetables.
9. Butter: 1 tablespoon. Adds richness to the base of the broth.
10. Onion: ½, diced. Gives the soup a mild sweetness.
11. Garlic cloves: 2, chopped. Adds aromatic depth to the broth.
12. Carrots: 2 large, peeled and grated. Sweet and colorful, they melt into the soup.
13. Celery: 2 stalks, diced. Adds flavor and crunch.
14. Potato: 1 large, peeled and diced. Makes the soup more filling.
15. Bay leaves: 2. Classic for building savory broth flavor.
16. Small pasta: ½ cup. Any tiny shape like orzo or ditalini works well.
17. Chicken stock or broth: 4 cups. Creates a savory, rich base.
18. Water: 4 cups. Lightens the broth while maintaining depth.
19. Fresh dill: 3 tablespoons, chopped + more for garnish. Brings a distinctly Eastern European touch.
20. Fresh parsley: 2 tablespoons, chopped. Rounds out the herb flavor at the end.
21. Salt and pepper to taste: Season the broth as it simmers.

Ingredient Substitutions

Need to make a few swaps? These alternatives will keep the flavor going strong.

Ground chicken: Ground turkey, beef, or pork all work well.

Panko breadcrumbs: Regular breadcrumbs or even crushed crackers.

Marjoram: Use oregano or thyme for a similar flavor.

Butter: Use olive oil if dairy-free.

Small pasta: Try rice or barley for a different texture.

Chicken stock: Use vegetable broth for a lighter version.

Ingredient Spotlight

Fresh Dill: A must-have in many Eastern European dishes. Its grassy, slightly sweet flavor pairs beautifully with broth, potatoes, and chicken.

Panko Breadcrumbs: These light, airy crumbs help keep the meatballs tender and fluffy instead of dense.

Instructions for Making Russian Meatball Soup (Frikadelki Soup)

This soup comes together in layers, and every step builds big flavor. Let’s dive in.

1. Preheat Your Equipment:
Place a large soup pot over medium heat. Let it warm while you prepare the meatballs.

2. Combine Ingredients:
In a mixing bowl, combine ground chicken, beaten egg, chopped parsley, breadcrumbs, salt, pepper, and marjoram. Mix gently until just combined. Form into small meatballs and set aside.

3. Prepare Your Cooking Vessel:
Add olive oil and butter to the soup pot. Once melted, sauté the onion and garlic until fragrant, about 2 minutes.

4. Assemble the Dish:
Add the grated carrots, diced celery, and potato. Stir and cook for 5 minutes. Add bay leaves, chicken stock, and water. Bring to a gentle boil.

5. Cook to Perfection:
Drop in the meatballs one by one. Simmer for 15 minutes, then add the pasta. Cook another 10 minutes until pasta and vegetables are tender.

6. Finishing Touches:
Stir in chopped dill and parsley. Taste and adjust seasoning with salt and pepper. Remove bay leaves.

7. Serve and Enjoy:
Ladle into bowls and garnish with more fresh dill. Serve hot with crusty bread or a light salad.

Texture & Flavor Secrets

The broth is clear yet flavorful, thanks to the sautéed veggies and herbs. The meatballs are light, almost pillowy, thanks to the egg and breadcrumbs. Grated carrot melts into the soup while the pasta adds soft chew. Dill and parsley bring brightness and freshness that lifts every spoonful.

Cooking Tips & Tricks

Make the most of your soup with these little tricks.

• Use a cookie scoop for perfectly uniform meatballs.
• Grate carrots finely so they almost dissolve into the broth.
• Let the soup rest for 10 minutes before serving—it deepens the flavor.
• Add a splash of lemon juice for brightness if desired.

What to Avoid

Skip these common pitfalls to keep your soup tasty and balanced.

• Don’t overwork the meatball mix—it makes them tough.
• Don’t add pasta too early—it’ll overcook and get mushy.
• Don’t skip the herbs—they’re what make this soup taste truly authentic.
• Don’t boil too hard—keep it at a gentle simmer to avoid breaking the meatballs.

Nutrition Facts

Servings: 6
Calories per serving: 320

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Make-Ahead and Storage Tips

Frikadelki Soup gets even better after sitting for a few hours or overnight. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. For freezing, leave out the pasta and add it fresh when reheating to avoid mushy texture.

How to Serve Russian Meatball Soup (Frikadelki Soup)

This soup shines as a full meal in one bowl. Serve with a slice of rustic bread or rye toast. For extra comfort, add a dollop of sour cream or a hard-boiled egg on the side, Eastern European style.

Creative Leftover Transformations

Use leftovers in fun and delicious ways.

• Serve over cooked rice or buckwheat for a heartier dish.
• Turn into a creamy soup by blending the broth base before adding new pasta.
• Use leftover meatballs in wraps or sandwiches with mustard and greens.

Additional Tips

Chop vegetables evenly for consistent texture. Taste your broth before adding pasta—it’s easier to adjust seasoning early. Use fresh herbs at the end for maximum flavor pop. And always let it rest a few minutes before serving to let everything settle.

Make It a Showstopper

Garnish with extra fresh dill and a swirl of sour cream. Serve in a wide white bowl to show off the colors. Add a slice of dark bread and a lemon wedge for a rustic, complete look.

Variations to Try

• Beef Frikadelki: Use ground beef and a pinch of nutmeg for richness.
• Grain Swap: Try barley or rice instead of pasta.
• Vegetable Boost: Add peas, spinach, or green beans at the end.
• Spicy Version: Stir in a dash of red pepper flakes or a bit of paprika.
• Creamy Style: Add a splash of cream or milk at the end for a smooth finish.

FAQ’s

Q1: Can I use a different ground meat?
A1: Yes, turkey, beef, or pork all work beautifully.

Q2: Can I freeze this soup?
A2: Yes, just leave out the pasta and add it when reheating.

Q3: How can I make it gluten-free?
A3: Use gluten-free breadcrumbs and pasta.

Q4: Can I make it vegetarian?
A4: Yes, use veggie broth and swap meatballs for tofu or veggie balls.

Q5: How do I keep the meatballs from falling apart?
A5: Don’t overmix and make sure the mixture isn’t too wet.

Q6: Can I use dried herbs?
A6: Yes, but use less than fresh—about 1 teaspoon each.

Q7: Is it okay to use store-bought broth?
A7: Absolutely, just pick a good quality low-sodium version.

Q8: What pasta works best?
A8: Small shapes like orzo, ditalini, or elbow macaroni are ideal.

Q9: Can I prep the meatballs in advance?
A9: Yes, shape them and refrigerate up to 1 day ahead.

Q10: How long will leftovers keep?
A10: About 3 days in the fridge, or freeze for up to 2 months.

Conclusion

Russian Meatball Soup (Frikadelki Soup) is the kind of recipe that feels like home in a bowl. It’s nourishing, flavorful, and endlessly adaptable. Whether you’re feeding your family or meal prepping for the week, this soup delivers on every level. Trust me, once you try it, you’ll want to make it again and again.

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