Across Russia and Eastern Europe, you’ll often find one big bowl of comfort, and that is Frikadelki Soup! A simple, rustic meatball soup that feels like home cooking at its best. It starts with tender little meatballs simmering in a light broth, along with potatoes, carrots, celery, and pasta.
What makes this soup really stand out is the handful of fresh dill stirred in at the end, which gives it that signature herby flavor you’ll find in so many Russian soups. One spoonful and you’ll see why it’s such a beloved classic across Russian kitchens.
One of the things I love about Eastern European and Slavic cooking is how different their soups can be from one another. You’ll find rich, hearty stews, bright vegetable-based soups, and lighter broths, each one with its own character and story.
Not long ago, I cooked Borscht, that vibrant beet soup that’s such a classic in Russia, Ukraine and beyond. Today, I’m exploring another side of Slavic comfort food with Frikadelki Soup. Instead of being bold and tangy like borscht, this one is gentler and homey, little meatballs simmered with simple vegetables and herbs.
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What is Frikadelki Soup
Frikadelki Soup, or Суп с фрикадельками, is a classic Russian meatball soup made with small, tender meatballs simmered in a light broth along with vegetables like potatoes, carrots, and celery. Often, pasta or rice is added for extra heartiness, and the soup is finished with plenty of fresh dill and parsley.
The name frikadelki comes from the same roots as the German and Danish Frikadelle, meaning meatball. In Denmark, frikadeller are usually pan-fried patties or larger meatballs, sometimes served in soup, but the Russian version is distinct where the smaller meatballs are cooked directly in the broth.
Similar soups exist across Eastern Europe: in Poland it’s called Zupa z pulpecikami, in Bulgaria Supa Topcheta, and in Romania Ciorbă de perișoare. No matter the name, the idea is the same: a warm, nourishing bowl of meatballs and broth enjoyed around the family table.
Ingredients Used
I am including exact measurements in the recipe card at the end of this post. Here are the things you will need:
For the meatballs
- Ground Chicken – I’m using ground chicken for the meatballs, but you can substitute with beef, pork, or even a mix of meats. Each one gives the soup a slightly different flavor.
- Egg – Helps bind the meatballs so they hold together while simmering.
- Parsley – Fresh parsley goes into the meatballs for extra flavor and freshness.
- Panko Breadcrumbs – These keep the meatballs light and tender instead of dense.
- Salt and Pepper – The basics that season both the meatballs and the soup.
- Marjoram (optional) – A subtle herb that adds little more flavor to the meatballs.
For the soup
- Olive Oil and Butter – Used for sautéing the vegetables, they add richness to the broth.
- Potato – Diced potatoes make the soup heartier and more filling.
- Onion – Diced and sautéed to create the flavor base of the soup.
- Carrots – Often, the carrots are grated in this soup. Not only do they add flavor, but I love the color that they add when grated.
- Celery – Adds aroma and that classic soup flavor.
- Garlic – Freshly minced.
- Chicken Stock and Water – The foundation of the broth. Stock adds richness, and water lightens it so it stays delicate.
- Bay Leaves – Simmered in the broth for an extra background note.
- Pasta – Any small pasta shape works here, I am using mini shells today. Orzo and ditalini are other great choices. Or, try it with rice for a variation.
- Fresh Dill – A must in Russian soups. It gives the soup its signature herby flavor.
- Fresh Parsley – Stirred in at the end for brightness and color.
How To Make Russian Meatball Soup
1. Make the Meatballs: Start by adding ground chicken, egg, parsley, breadcrumbs, salt, pepper, and marjoram (if using) to a large bowl. I like to mix it with my hands so everything blends evenly without overworking the meat.
Then I shape the mixture into small bite-sized meatballs and place them on a tray. Once they’re all done, I cover and refrigerate them for at least an hour. This step makes such a difference because it helps the meatballs hold together when they hit the hot broth.
2. Build the Broth: Next, I heat some olive oil in a big soup pot over medium-high heat. In go the diced potatoes, and I let them sauté for about 3–4 minutes. This gives them a little color and a head start before they simmer. Then I pour in chicken stock and water, bring it all to a boil, and lower the heat so it can simmer gently.
3. Sauté the Vegetables: While the broth is bubbling away, I melt butter in a separate pan. First the onion goes in, and after a couple of minutes I add the carrots and celery. I like to cook them until they soften and start to smell sweet, usually 5–6 minutes. Finally, I stir in the garlic and let it cook just long enough to release its aroma.
4. Combine and Season: Transfer the sautéed vegetables into the soup pot with the simmering potatoes. Add bay leaves, salt, pepper, dill, and parsley. Simmer for 5 minutes to let the flavors blend.
5. Add the Meatballs: Now it’s time for the meatballs. I take them out of the fridge, quickly reshape them if they’ve flattened a little, and gently drop them into the simmering broth. I let them cook for about 5 minutes to set their shape before adding anything else.
6. Add the Pasta and Finish Cooking: Once the meatballs are holding nicely, I stir in the pasta. From here, everything cooks together for about 10–15 minutes, or until the pasta is tender and the meatballs are fully cooked through. Before serving, I always taste the broth and adjust the seasoning if it needs a little extra salt or pepper.
7. Serve: When it’s ready, I remove the bay leaves, sprinkle in more fresh dill, and ladle the soup into bowls.
Alpana’s Tips
- Keep the meatballs small: I always make the meatballs bite-sized so they cook evenly and stay tender in the broth. Bigger ones tend to break apart or take too long to cook.
- Don’t skip chilling the meatballs: Refrigerating them for an hour makes a huge difference. They firm up and hold their shape better once added to the soup, so they don’t fall apart.
- Use fresh herbs generously: For me, dill is what makes this soup shine. I like to add a good handful while cooking, then sprinkle more just before serving for that fresh pop of flavor.
- Add pasta last: Pasta tends to soak up liquid, so I always add it toward the end of cooking. This way the broth stays nice and soupy rather than getting too thick.
- Adjust the broth to your liking: Sometimes I add a splash more water or stock if the pasta soaks up too much liquid. I prefer it brothy, but you can let it simmer down for a heartier version.
Serving Suggestions
I love serving Frikadelki Soup with some good crusty bread on the side to soak up the broth. Sometimes I keep it simple with slices of rye bread, keeping with the Russian theme, other times I go for a warm baguette. If you want to make it more filling, a light side salad works beautifully with this soup too.
Leftovers & Storing
This soup keeps well in the fridge for about 3 days. I just let it cool completely before transferring it to an airtight container. When reheating, I warm it gently on the stovetop. If the pasta has soaked up too much broth, I simply add a splash of water or stock to loosen it back up. I wouldn’t recommend freezing it though, as the pasta and potatoes can turn mushy once thawed.
For me, this soup is the definition of comfort food! Simple, rustic, and full of heart!! It’s the kind of recipe that brings warmth to the table on a chilly day, but it’s light enough to enjoy any time of year. If you’re looking for a cozy bowl that feels like a hug in soup form, Frikadelki Soup is one I’m happy to share with you.
Russian Meatball Soup, on our Gypsy Plate… enjoy!
More cozy soup recipes:
Matzo Ball Soup
Beef with Barley Soup
Finnish Lohikeitto
Albondigas Soup
Hungarian Goulash
Pozole Verde
Avgolemono
Recipe Video
Russian Meatball Soup (Frikadelki Soup)
Warm up with Frikadelki Soup! This classic Russian meatball soup features tender meatballs, potatoes, carrots, pasta, and fresh dill in a light, flavorful broth. Comfort food at its best!
Ingredients
Meatballs
- 1 pound ground chicken (you can sub it with any other ground meat)
- 1 egg, beaten
- 2 tablespoons parsley, chopped
- ¼ cup Panko breadcrumbs
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon marjoram (optional)
Frikadelki soup
- 2 tablespoon olive oil
- 1 tablespoon butter
- ½ onion, diced
- 2 garlic cloves, chopped
- 2 large carrots, peeled and grated
- 2 celery, diced
- 1 large potato, peeled and diced
- 2 bay leaves
- ½ cup any small shape pasta
- 4 cups chicken stock or broth
- 4 cups water
- 3 tablespoons fresh dill, chopped + more for garnish
- 2 tablespoon fresh parsley, chopped
- salt to taste
- pepper to taste
Instructions
Make Meatballs
- In a large bowl, combine all meatball ingredients and mix well with hands. Make small meatballs (about 25-30) and place them on a baking sheet. Refrigerate while you prep the rest of the ingredients.
Make the Soup
- Heat olive oil in a large soup pot over medium high heat and sauté diced potatoes for 3-4 minutes. Add in chicken broth and water and bring it to boil, lower the heat and put it on simmer.
- In the mean time, in a separate pan, melt the butter and sauté diced onion for 2-3 minutes. Add in grated carrots and celery and sauté for 5-6 minutes. Add in chopped garlic and sauté for another minute.
- Transfer this sautéed veggie mixture into the soup pot and stir well. Add in bay leaves, salt, pepper, chopped fresh dill and parsley and cook for 5 minutes.
- Add in prepared meatballs, reshaping again just before adding into the soup, and continue cooking for 5 minutes.
- Add pasta and let everything cook for 10-15 minutes, or until meatballs are cooked through and pasta is cooked to your liking. Taste and adjust for salt and pepper.
- Garnish with fresh dill and serve immediately.
Notes
- Keep the meatballs small: I always make the meatballs bite-sized so they cook evenly and stay tender in the broth. Bigger ones tend to break apart or take too long to cook.
- Don’t skip chilling the meatballs: Refrigerating them for an hour makes a huge difference. They firm up and hold their shape better once added to the soup, so they don’t fall apart.
- Use fresh herbs generously: For me, dill is what makes this soup shine. I like to add a good handful while cooking, then sprinkle more just before serving for that fresh pop of flavor.
- Add pasta last: Pasta tends to soak up liquid, so I always add it toward the end of cooking. This way the broth stays nice and soupy rather than getting too thick.
- Adjust the broth to your liking: Sometimes I add a splash more water or stock if the pasta soaks up too much liquid. I prefer it brothy, but you can let it simmer down for a heartier version.
- Leftovers: This soup keeps well in the fridge for about 3 days. I just let it cool completely before transferring it to an airtight container. When reheating, I warm it gently on the stovetop. If the pasta has soaked up too much broth, I simply add a splash of water or stock to loosen it back up. I wouldn’t recommend freezing it though, as the pasta and potatoes can turn mushy once thawed.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 396Total Fat 18gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 12gCholesterol 123mgSodium 885mgCarbohydrates 31gFiber 3gSugar 5gProtein 27g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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