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Russian Frikadeller Soup (Meatball Soup)

Russian Frikadeller Soup (Meatball Soup)

5 from 2 votes
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Course: Main
Cuisine: Russian
Keyword: Russian Frikadeller Soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 -6
Author: Julia Frey of Vikalinka


For the meatballs

  • 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

For the frikadeller soup

  • 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.