Russian Meatball Soup – Суп с Фрикадельками

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner and lower in calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt adds creaminess with fewer calories.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and vegetarian-friendly.

potato

🥗Healthier: sweet potato

💰Cheaper: parsnip

Sweet potato adds nutrients and flavor.

Dice the onion finely and peel and grate the carrots.

Run the Vidalia onion through a food processor to make it into a paste.

In a bowl, mix ground beef with salt, black pepper, and the Vidalia onion paste to create meatballs.

Roll meatballs to walnut size and set aside.

Heat 2 tablespoons of avocado oil in a pot and sauté the yellow onion until it has a little color.

Add shredded carrots and sauté for a couple of minutes.

Prepare about 4 quarts of boiling water and add it to the sautéed mixture.

Add the vegetta soup base and washed basmati rice to the boiling water and wait 2-3 minutes until the rice plumps up.

Drop the meatballs into the soup base and mix gently.

Cut Yukon Gold potatoes into wedges and add them to the pot along with a bay leaf.

Simmer for about 30 minutes until the potatoes and meatballs are cooked through.

Add fresh parsley and adjust salt and pepper to taste.

Turn off the heat, cover, and let the soup sit for about 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens