Russian Meatball Soup

This delicious Russian meatball soup will warm your heart and soul, especially during cold weather. The meatballs are not greasy but yet soft, juicy and filling, and the broth is delicious as well. Just imagine biting into a spoonful of this soup, and tasting the flavors of the meatballs, potatoes, and delicious broth that is made with onions and tomatoes.

The reason the meatballs in this soup are not greasy is because you won’t need to pan fry them before adding them into the soup. You won’t even need to bake them. This does not mean that the meatballs will be dry and flavorless, quite the opposite, they will be fluffy and juicy because they will be able to absorb the water from the soup base. Enjoy making this soup. And feel free to create your own version of this recipe!

Ingredients

For the meatballs

• 500g (1 lb) ground beef, 80% lean preferred
• 3 Tbsp rice, washed and soaked 30+ minutes
• 1 large egg
• 2 Tbsp fresh parsley, chopped (divided)
• Salt to taste
• Pinch of ground black pepper

For the soup

• 2 liters water
• 2 medium potatoes, cubed (1-1.5 inches)
• 1 medium onion, finely chopped
• 1 medium carrot, grated
• 1 Tbsp tomato paste
• 2 cloves garlic, minced
• 2-3 Tbsp olive oil
• 1 Tbsp butter

For serving

• Sour cream, 1 Tbsp per bowl

Directions

1. Combine the ground beef, salt, pepper, half the parsley, egg, and soaked rice in a bowl. Mix well and form into 1.5-inch balls.
2. Bring 2 liters of water to a boil in a large pot. Gradually add the meatballs to the boiling water, then add the cubed potatoes. Reduce heat and simmer.
3. While the soup simmers, heat olive oil in a skillet over medium heat. Sauté the onions until golden. Add the grated carrot, tomato paste, and garlic. Cook for 3-4 minutes, then add butter and stir until melted.
4. Add the sautéed vegetable mixture to the soup. Season with salt gradually, tasting as you go. Let simmer for 5 minutes.
5. Continue cooking for a total of 15-20 minutes, until the meatballs are cooked through and potatoes are tender. Stir in the remaining parsley.
6. Serve hot with a tablespoon of sour cream in each bowl.