Russian Meatball soup

by Alyona's Cooking

If you’re Ukrainian or Russian you know how good a meatball soup is! A Russian meatball soup is light and meaty.

The meatballs here are baked to strengthen the meat so they don’t fall part in the water, plus you won’t have oil splatters from frying. A combination of pasta and potatoes is how this soup is made, but potatoes or pasta alone would work just fine.

Ingredients for Russian Meatball Soup:

ingredients

How to make Russian Meatball Soup:

  1. First, In a large pot bring 12 cups of water to a boil.
  2. Preheat oven to 400 degrees F and line a baking sheet with aluminum foil; set aside.
  3. In a medium sized bowl combine the meatball mixture and mix to combine well.

step 2

4. Then shape meatball mixture into heaping teaspoon full balls and place onto the prepared baking sheet (makes about 29 meatballs). Bake for 10 minutes. Turn off oven and set meatballs aside until needed.

step 3

5. Next, peel and wash the potatoes, carrots and onion. Cube the potatoes, chop the carrots and leave the onion whole.

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Tip: I like to leave one end of the onion for an easier grip when grating, that way the onion doesn’t slide all over the grater. 

7. Once the water boils add the whole onion, potatoes and bay leaves; boil over medium heat for 10 minutes.

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8. Then add the pasta, carrots and seasonings and boil another 10 minutes.

step meat ball soup

9. After the carrots have boiled for 10 minutes add the meatballs and boil for 5 minutes.

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10. After 5 minutes add the dill and turn off the heat.IMG_5286

11. Cover soup and keep warm until serving.

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5 from 1 vote

Russian Meatball Soup Recipe

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Author: Alyona's Cooking
If you're Ukrainian or Russian you know how good a meatball soup is! A Russian meatball soup is light and meaty. 
Print Recipe Review

Ingredients

Russian Meatball Soup:

  • 12 cups water
  • 5 potatoes
  • 1/2 cup elbow pasta
  • 1 onion
  • 2 bay leaves
  • 2 carrots
  • 2 tsp Vegeta all purpose seasoning
  • 1 tsp mrs.dash seasoning
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp garlic salt
  • 1/3 cup dill
  • MEATBALL MIXTURE:
  • 1 lb ground pork
  • 1 egg
  • 1 small onion grated (or half a medium sized onion, grated)
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper

Instructions

  • In a large pot bring 12 cups of water to a boil.
  • Preheat oven to 400 degrees F and line a baking sheet with aluminum foil; set aside.
  • In a medium sized bowl combine the meatball mixture and mix to combine well.
  • Shape meatball mixture into heaping teaspoon full balls and place onto the prepared baking sheet (makes about 29 meatballs). Bake for 10 minutes. Turn off oven and set meatballs aside until needed.
  • Peel and wash the potatoes, carrots and onion. Then cube the potatoes, chop the carrots and leave the onion whole.
  • Once the water boils add the whole onion, potatoes and bay leaves; boil over medium heat for 10 minutes. Then add the pasta, carrots and seasonings and boil another 10 minutes.
  • After the carrots have boiled for 10 minutes add the meatballs and boil for 5 minutes. After 5 minutes add the dill and turn off the heat. Cover and keep warm until serving.
Let us know when you make this recipe!Leave a comment, rate it, and tag #alyonascooking!

 

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2 comments

Susan Marie Millhorn January 22, 2019 - 4:42 am

What do you do with the whole onion after the soup is done? Meatball soup?

Reply
Alyona's Cooking January 22, 2019 - 1:51 pm

Hi Susan, you can discard the onion once the soup has seeped in most of the flavors (preferably once cooked and completely cooled.) Or just leave it in the soup, it’s mostly there for the flavor.

Reply

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