Frikadelu Zupa Latvian Meatball Soup
Warm, hearty, and brimming with Old World charm, Frikadelu Zupa—Latvian Meatball Soup—is a comforting bowl of tradition. This classic Latvian recipe brings together tender pork meatballs seasoned with garlic, onion, and a touch of black pepper, simmered in a rich broth alongside earthy root vegetables like carrots, potatoes, and parsnips. Infused with the aromatic depth of bay leaf and dill, this soup offers a perfect balance of savory and herbaceous notes. Ready in just one hour, it's an effortless way to enjoy a soulful Latvian meal. Serve it garnished with fresh parsley and a slice of rustic rye bread for an authentic experience the whole family will savor. Perfect for cold evenings or whenever you're craving a taste of Baltic comfort food.
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Recipe Information
Ingredients
- 500 g ground pork
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 1 large egg
- 50 g breadcrumbs
- 2 tsp (divided) salt
- 1 tsp black pepper
- 2 medium, diced carrots
- 3 medium, diced potatoes
- 1 medium, diced parsnip or parsley root
- 2 stalks, sliced celery
- 1.5 liters water or chicken broth
- 1 whole bay leaf
- 1 tsp dried dill
- 2 tbsp, chopped fresh parsley
Instructions
In a large mixing bowl, combine ground pork, chopped onion, minced garlic, egg, breadcrumbs, 1 tsp of salt, and black pepper. Mix thoroughly until evenly combined.
Using your hands, roll the meat mixture into small meatballs, about the size of a walnut. Set the meatballs aside on a plate.
In a large soup pot, add the water or chicken broth and bring to a gentle boil over medium-high heat.
Once the broth starts to boil, carefully drop the meatballs into the pot. Reduce the heat to medium and simmer for 10 minutes, skimming off any foam that forms on the surface.
Add the diced carrots, potatoes, parsnip (or parsley root), and celery to the pot. Stir and continue to let the soup simmer gently for 15-20 minutes, or until the vegetables are tender.
Add the remaining 1 tsp of salt, the bay leaf, and dried dill to the soup. Taste and adjust seasoning if needed.
Once the vegetables and meatballs are fully cooked, remove the bay leaf and discard it.
Serve the soup hot, garnished with freshly chopped parsley. Optionally, serve with a slice of rye bread for an authentic Latvian touch.
Nutrition Facts
Calories |
359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 793 mg | 34% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.2 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 778 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
