Frikadeļu Zupa (Latvian Meatball Soup)
Local name: Frikadeļu zupa
In short: Small dill-flecked pork and beef meatballs simmered in a light broth with potato and carrot, an everyday Latvian family soup. It takes about 1 h 5 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 1 h 5 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 335 kcal
Frikadeļu zupa is a soup most Latvians grew up on: a clear, light broth with potato, carrot and little meatballs that cook right in the pot. The meatballs are soft from a spoonful of soaked bread, and dill goes in both the meat and the bowl. It is quick to make for a weeknight and filling enough to be the whole meal, served with rye bread and a spoon of sour cream.
Instructions
- Mix the meat with the grated onion, squeezed bread, egg, dill, salt and pepper until combined. With wet hands, shape into balls about 3 cm (1 1/4 in) wide and chill on a plate.
- Heat the oil in a large pot and cook the diced onion and carrots for 6 minutes. Add the water or stock, bay leaf and salt and bring to a boil.
- Add the potatoes and simmer for 10 minutes.
- Lower the meatballs into the simmering soup one by one. Leave them alone for 2 minutes so they set, then cook gently for 12 to 15 minutes, until they are cooked through (71°C / 160°F) and the potatoes are tender.
- Skim off any foam and adjust the salt. Serve hot with dill, a spoonful of sour cream and rye bread.
Tips
- Drop the meatballs into gently simmering liquid, not a hard boil, or they may break apart.
- To make the soup more filling, add a handful of small pasta or frozen peas for the last 8 minutes. If you add rice, put it in 15 minutes before the end.
Questions and answers
Can I freeze meatball soup?
Yes, for up to 3 months. The potatoes soften a bit, so you can also freeze the meatballs and broth and add fresh potatoes when reheating.
Can I make the meatballs ahead of time?
Yes. Shape them up to a day ahead and chill, or freeze them raw on a tray. Add them to the soup from frozen and cook for about 5 minutes longer.
Which meat is used for Latvian frikadeles?
Pork or a pork and beef mix is typical. Ground chicken or turkey also works, but the meatballs are lighter.
How long does it take to make Frikadeļu Zupa (Latvian Meatball Soup)?
About 1 h 5 min in total: 30 min of preparation and 35 min of cooking.
How many calories are in Frikadeļu Zupa (Latvian Meatball Soup)?
About 335 kcal per serving, with 18 g of protein, 21 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 335 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 21 g |
| Fat | 20 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 820 mg |
Estimated values, calculated from the ingredients.
