By Robert Holian
8. Estonian Frikadellisupp (Meatball Soup)
4 steps
Prep:1hCook:25min
V2 mince used for the meatballs - different products will require different amounts of breadcrumbs and may result in different textures. Ready-to-go plant based meatballs can be used as a timesaver, but the meatballs are really the heart of the dish and it is a lot tastier having made your own.
Updated at: Thu, 17 Aug 2023 00:14:45 GMT
Nutrition balance score
Great
Glycemic Index
54
Low
Glycemic Load
41
High
Nutrition per serving
Calories661.7 kcal (33%)
Total Fat18.3 g (26%)
Carbs75.7 g (29%)
Sugars13.8 g (15%)
Protein53.1 g (106%)
Sodium1197.8 mg (60%)
Fiber19.5 g (70%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Meatballs
Soup
Instructions
Step 1
Make the meatballs by combining mince, garlic, parmesan and breadcrumbs. Season with pepper, and salt if needed. Roll into walnut-sized balls and brown in a large hot frypan over high heat. Set aside.
Step 2
Prepare the vegetables by finely chopping onion and celery (setting aside chopped leaves), peeling and cubing the potatoes, carrot and parsnip, and finely chopping the dill.
Step 3
Start the soup by sautéing the onion in oil alone initially, then adding vegetables and stock. Simmer until vegetables are almost tender, about 20 minutes.
Step 4
Drop the meatballs in the soup to warm up for a further couple of minutes. Serve into bowls and top with the celery leaves and dill to garnish.
Notes
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