Russian Meatball Soup – Суп с Фрикадельками

It seems every cultures loves their meatballs in many ways.  A great option is to serve it in soup. My mother made this soup quite often and I make it for my own family now. This soup is light and healthy, but absolutely delicious.

This is definitely a quick dinner option, since there is very little prep work and the cooking time is fairly short. The ingredients are very simple pantry staples, but marry together to create an incredibly tasty soup. I really prefer using chicken for the meatballs, with their clean flavor and such moist, plump and succulent texture. You will feel light and fresh when sipping each pleasing spoonful, not only from it’s healthy goodness but also because you’ll still have some energy left, instead of spending it all on the cooking.

Yields: 6-8 servings

Ingredients:

8-10 cups water

2 potatoes, diced into 1/2 inch peices

1 Tablespoon butter

1 carrot, shredded on large holes of box grater

1/2 of a large onion, finely diced

salt, pepper

3-4 Tablespoons rice

3-5 peppercorns

1-2 bay leaves

fresh chives, parsely, dill, minced, for garnishing

For the meatballs:

1 lb ground chicken

1 slice bread, or 1 cup fresh breadcrumbs

1/4 -1/3 cup milk

1 teaspoon salt

1/4 teaspoon ground black pepper

1 egg

1/4-1/2 of an onion, grated on the finest setting on the box grater, to form a pulp

Bring the water to a boil. Don’t worry that you’re using water and not some sort of broth. The clean flavor of this soup is absolutely amazing because of that and I actually prefer it.

Add the bay leaves, peppercorns and season the water to taste with salt.   IMG_4073 Add the potatoes, reduce the heat to medium low. Meanwhile, melt the butter in a nonstick skillet and add the onions. Season with 1/4-1/3 teaspoon salt. Cover and cook on medium until soft and translucent, about 3-5 minutes. Add the carrots, season with more salt, cover and cook for another 2-4 minutes.  IMG_3464 Add to the soup. Pour the milk over the breadcrumbs and set it aside for about 5 minutes, until bread has been absorbed by the milk and is soft. Add the rest of the ingredients to the meatball mixture and mix until well combined.  IMG_7522 Add the rice to the soup.

Using moistened hands, form the ground meat mixture into approximately 1/2 Tablespoon meatballs and drop into simmering soup.  IMG_7518 Allow to cook until the rice and meatballs have completely cooked through, 10-15 minutes. Garnish with the fresh herbs. You can also add freshly minced herbs to the meatballs. IMG_7555

Russian Meatball Soup – Суп с Фрикадельками
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soups
Serves: 6-8
Ingredients
  • 8-10 cups water
  • 2 potatoes, diced into ½ inch pieces
  • 1 Tablespoon butter
  • 1 carrot, shredded on large holes of box grater
  • ½ of a large onion, finely diced
  • salt, pepper
  • 3-4 Tablespoons rice
  • 3-5 peppercorns
  • 1-2 bay leaves
  • fresh chives, parsely, dill, minced, for garnishing
For the meatballs:
  • 1 lb ground chicken
  • 1 slice bread, or 1 cup fresh breadcrumbs
  • ¼ -1/3 cup milk
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 egg
  • ¼-1/2 of an onion, grated on the finest setting on the box grater, to form a pulp
Instructions
  1. Bring the water to a boil.
  2. Add the bay leaves, peppercorns and season the water to taste with salt.
  3. Add the potatoes, reduce the heat to medium low.
  4. Meanwhile, melt the butter in a nonstick skillet and add the onions. Season with ¼-1/3 teaspoon salt.
  5. Cover and cook on medium until soft and translucent, about 3-5 minutes.
  6. Add the carrots, season with more salt, cover and cook for another 2-4 minutes. Add to the soup.
  7. Pour the milk over the breadcrumbs and set it aside for about 5 minutes, until bread has been absorbed by the milk and is soft.
  8. Add the rest of the ingredients to the meatball mixture and mix until well combined.
  9. Add the rice to the soup.
  10. Using moistened hands, form the ground meat mixture into approximately ½ Tablespoon meatballs and drop into simmering soup.
  11. Allow to cook until the rice and meatballs have completely cooked through, 10-15 minutes.
  12. Garnish with the fresh herbs. You can also add freshly minced herbs to the meatballs.

 

Signature

Related posts:

Comments

  1. Emma says

    olchik ur recipes are mouthwatering. Can you by any chance post some more dessert recipes! having guest (lots) and need some new stuff hehe thanx

  2. yanna says

    I made this today. It was very good. we make it with beef but it seems like chicken works so much better. Thank you for the recipe!

  3. says

    Thanks Olga!! This makes me feel warm and cozy inside :) I love Russian and Ukrainian soups. They are generally the healthiest and taste awesome! Your recipe looks really good. We’ve tried your cookies and katleti and both were awesome! Thanks again!

  4. Tanya says

    I followed the recipe exactly and added 1 cup of breadcrumbs. It was way too much, you couldnt even taste the meat. So sad. otherwise it was good.

    • says

      Hi Tanya,
      I’m sorry to hear that it wasn’t to your liking. Taste is very subjective, so I know not everybody will agree with my opinion on food. I like my meatballs that way, you like them differently.

  5. Tanya says

    Tried it… LOVED IT!! Just added the herbs in the meatballs and threw in a few cloves of garlic in the mix. Very yummy soup! Kiddos love it :) Blessings to you and your hubby!

    • says

      I’m so happy to hear that, Tanya! This is definitely a great choice for kids. I agree with adding herbs; they bring so much freshness and brightness to the bowl.

  6. lanchick7 says

    Made this delish soup today!! EVERYONE absolutely LOVED it! Thanks so much, dear Olga!!! Bless your heart <3

  7. Natalie says

    This turned out amazing!!! I think I may have overcooked the potatoes so the consistency is more like split pea soup or stew-like but I think it will be a hit tomorrow! :) Thanks for the great recipe!

  8. Elena says

    I made this soup last week and loved it! All I had at home was ground turkey and the meatballs tasted great.
    It tastes almost the same as my moms and reminds me of my childhood :) Thank you!

    • says

      That’s great, Elena. This is such a simple soup to prepare but so comforting and healthy too. It reminds me of my childhood too; my Mom made it a lot.

  9. Ksenia says

    I made this soup a couple of days ago. Outstanding!
    This is my favorite cooking blog for sure!!!
    My American husband is enjoying all the new foods I’ve been making for him. :)
    I now made 4 of your recipes and you do not disappoint!

  10. olga says

    olga- what herbs do you add to the soup? also do you buy the bread crumbs or grate dry bread? does it have to be dry bread? sorry im a little confused on the bread part.
    Thanks!

    • says

      Hi Olga,
      I add fresh dill, parsley, green onions, whichever I have on hand.
      In regards to the breadcrumbs – you can use one slice of bread, ground in the food processor or you can grate on a box grater. You can also use panko bread crumbs.

    • says

      I wouldn’t recommend it, Olga. Like you said, because of the potatoes.
      This is one of those soups that cooks up in no time at all. I save it for the days when I want to cook something really quickly, so I usually don’t freeze dinners that take less than 45-30 minutes to make in the first place.

    • olga says

      Hey olga.. made this soup a few times already… Love it. The broth is delicious. one of my fave comfort soups. Thanks a bunch for sharing… even took it to work. Cant get enough of the broth :))))

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>