Russian Frikadeller Soup (Meatball Soup)

Step 1

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.

Step 2

Add the mixture to the ground beef and pork with salt and pepper combine and roll 25 small meatballs. Set aside.

Step 3

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.

Step 4

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.

Step 5

After the meatballs have been cooking for 10 minutes add the potatoes and continue cooking.

Step 6

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.

Step 7

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.

Step 8

Serve with bread or sandwiches.