Description
Russian Meatball Soup (Frikadelki Soup) is a cozy, hearty soup made with tender chicken meatballs, fresh vegetables, herbs, and tiny pasta in a savory broth. Perfect for chilly days and family dinners.
Ingredients
Scale
- 1 pound ground chicken
- 1 egg, beaten
- 2 tablespoons fresh parsley, chopped
- ¼ cup Panko breadcrumbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon marjoram (optional)
- 2 tablespoons 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 shape pasta
- 4 cups chicken stock or broth
- 4 cups water
- 3 tablespoons fresh dill, chopped + more for garnish
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- In a bowl, mix ground chicken, egg, parsley, breadcrumbs, salt, pepper, and marjoram until just combined. Form into small meatballs and set aside.
- Heat olive oil and butter in a large soup pot over medium heat.
- Add onion and garlic, sauté until fragrant.
- Add grated carrots, diced celery, and potatoes. Stir and cook for 5 minutes.
- Pour in chicken stock and water. Add bay leaves and bring to a gentle boil.
- Drop in the meatballs. Simmer for 15 minutes.
- Add pasta and cook another 10 minutes, or until vegetables and pasta are tender.
- Stir in fresh dill and parsley. Season with additional salt and pepper to taste. Remove bay leaves.
- Serve hot, garnished with extra dill if desired.
Notes
- Don’t overmix the meatball mixture to keep them light and tender.
- Add pasta toward the end to avoid overcooking.
- The soup tastes even better the next day.
- Perfect served with crusty bread or a dollop of sour cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 670mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 95mg