Frukadelle soup is a Latvian meatball soup with many variations and recipes. The soup is usually made from water, carrots, celery and potatoes. It is flavoured with bay leaves and peppercorns. Meatballs are made from minced beef or pork (or a combination), milk, eggs, onions, flour and breadcrumbs.
- 2,5 l – water
- 1 carrot
- 3 potatoes
- 1 pc bouillon cube
- 1 piece bay leaf
- 300 g minced pork
- 100 g ground beef
- 1 pcs
- To make the frikadele, mix the two minced meats with the beaten egg and breadcrumbs (to make the meat stick together better), add salt and pepper to taste. If desired, cooked rice may be added to the meat instead of breadcrumbs.
- Knead the meat mixture thoroughly and form into small balls with hands moistened with water.
- Pour the water into the pot, scrub the carrots into it (carrots take longer to cook, as you know), then cut the potatoes into cubes and add the bouillon cubes, pepper (to taste) and bay leaf.
- When the potatoes are half-cooked, put the frikadeles in the soup. Simmer for about 10 minutes.
- Tip: if you want the soup to be thicker and even tastier, you can add tinned beans that have had the liquid drained off and green peas.
- Serve with fresh herbs and sour cream.