frikadelki soup
tiny meatballs in broth from my childhood <3
give it up for the very first recipe of 2025!!!!!! yer!!!!!!!!!!!!
i’m going to fast forward past the happy new year spiel because we have a recipe to get to - a very important one at that. my childhood favorite - frikadelki soup <3
I feel like this is one of the first soups eastern european kids eat because it’s mainly broth, with very tender cubed potatoes and tiny meatballs. it’s beautifully simple, light, and always made so much better with homemade broth. if you still haven’t made some, girl please, just do it!! this is the recipe I use, very easy, very good, very nice.
you don’t use a ton of broth because the base of the soup is actually mostly water. the sautéed fragrant carrots + onion, along with the meatballs cooking directly in the soup really help flavor it and results in a very light and “clean” broth. that’s why i really love using homemade broth - not only is it more concentrated in flavor, but it also has such a homey and distinct taste to it. it’s giving my childhood!!
another interesting thing about frikadelli, or at least the way my mom makes them, there’s no breadcrumbs or egg in the recipe. she actually uses rice to bind the meatball which makes them even easier + gluten free pur! but aside from rolling a bajillion tiny meatballs, which I would highly recommend a tiny cookie scooper for, the rest of it comes together so quick. a box grater really carries this recipe and also makes it relatively quicker to make.
re: someone commented on the video I made for this soup asking if the amount of dill I used was “too much” and the answer is no, what tf kind of question is that. next!
