Ukrainian meatball soup, often called soup with frikadelky, pairs small, tender meatballs with potatoes and carrots in a light, savory broth. This home-style version uses beef and pork, a little dill, and simple stovetop steps; recipes vary from household to household, so the herbs and vegetables can be adjusted to taste.
Ingredients
- 8 oz (227 g) ground beef, preferably 85% lean
- 8 oz (227 g) ground pork
- 1/3 cup (35 g) plain fine breadcrumbs
- 1 large egg
- 2 tablespoons (30 ml) milk
- 2 tablespoons (20 g) finely grated onion
- 1 teaspoon (5 g) fine salt, for the meatballs
- 1/4 teaspoon (0.5 g) ground black pepper, for the meatballs
- 1 tablespoon (15 ml) neutral oil, such as sunflower or canola oil
- 1 medium yellow onion, about 1 cup (150 g) diced
- 2 medium carrots, about 1 cup (150 g), peeled and cut into small dice or half-moons
- 2 medium potatoes, about 12 oz (340 g), peeled and cut into 1/2-inch (1.3 cm) cubes
- 8 cups (1.9 L) low-sodium chicken or beef broth
- 1 bay leaf
- 1/2 teaspoon (3 g) fine salt, plus more to taste
- 1/4 teaspoon (0.5 g) ground black pepper, plus more to taste
- 2 tablespoons (8 g) chopped fresh dill
- 2 tablespoons (8 g) chopped fresh parsley
- 1 tablespoon (15 ml) cold water, for dampening your hands as needed
Instructions
- Mix the meatball mixture. In a medium bowl, combine the ground beef, ground pork, breadcrumbs, egg, milk, grated onion, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix gently with a fork or clean hands just until the ingredients are evenly distributed. Avoid squeezing or kneading the mixture for a long time, which can make the cooked meatballs firm.
- Shape the meatballs and prepare the vegetables. With slightly damp hands, roll the mixture into balls about 1 inch (2.5 cm) across; you should get roughly 24. Set them on a plate. Dice the soup onion, carrots, and potatoes while keeping the potatoes in even-sized pieces so they cook at the same pace. If the meatball mixture feels sticky, dampen your hands again rather than adding a lot of extra breadcrumbs.
- Soften the onion and carrots. Heat the oil in a large, heavy pot over medium heat. Add the diced onion and carrots and cook for about 7 minutes, stirring now and then, until the onion is translucent and the carrots begin to soften. Keep the heat moderate; browning is not necessary, and gently cooked vegetables give the broth a clean, mild flavor.
- Add the broth and potatoes. Pour in the broth, add the bay leaf, potatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Raise the heat until the broth reaches a gentle simmer, usually about 4 minutes if the broth is not fridge-cold. Reduce the heat as needed and simmer the potatoes for 9 minutes. The cubes should be starting to turn tender but should still hold their shape.
- Cook the meatballs in the soup. Lower the meatballs into the gently simmering broth one at a time, spacing them around the pot. Stir carefully once after they have begun to set, so they do not break apart. Simmer for 12 minutes, uncovered or partly covered, adjusting the heat to maintain small bubbles rather than a rolling boil. Check the center of the largest meatball with a food thermometer: ground beef and pork must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). If it has not reached that temperature, continue simmering and check again.
- Finish and season. Remove the bay leaf. Stir in the dill and parsley and simmer for 3 minutes. Taste the broth and add salt or pepper if needed; different broths vary in saltiness, so adjust only after the soup is cooked. Ladle into warm bowls, making sure each serving gets potatoes, vegetables, broth, and several meatballs.
Tips
- Keep the mixture tender. Combine the meatball ingredients only until they come together, and shape with a light touch. Overmixing compacts the meat. If you have time, cook a small teaspoon of the mixture in a pan and taste it before shaping the rest; this lets you check the seasoning without tasting raw meat.
- Choose the meat to suit your preference. A beef-and-pork blend gives the broth a rounded flavor, but you can use all beef or all pork in the same total quantity. For a leaner option, ground turkey works, though it will taste milder and may be less juicy. Turkey meatballs must reach 165°F (74°C), the USDA FSIS safe minimum for poultry.
- Keep the simmer gentle. A hard boil can make meatballs bounce into each other and break, and it may cause potatoes to crumble. Once the meatballs are in the pot, keep the liquid at a quiet simmer and use a broad spoon to move them only when needed.
- Use fresh dill if possible. Dill is a familiar finishing herb in many Ukrainian home-style soups. If fresh dill is unavailable, use about 2 teaspoons (2 g) dried dill and add it with the broth so it has time to soften; the flavor will be less bright. Fresh parsley still adds a useful, clean finish.
Serving Suggestions
Serve the soup hot in deep bowls, with a little extra chopped dill or parsley on top. Rye bread, dark bread, or crusty sourdough is useful for soaking up the broth, while a simple cucumber salad or sliced tomatoes make a fresh side. A spoonful of sour cream is a common-style garnish in many Eastern European home meals, though it is optional; add it to individual bowls rather than stirring it into the pot, especially if you plan to store leftovers.
This soup is filling enough to serve as a one-pot lunch or light dinner. For a larger meal, offer bread and a vegetable side rather than another heavy dish. If serving children or anyone who prefers a milder taste, keep extra black pepper and sour cream on the table so each person can season their bowl.
Variations
Home versions of Ukrainian meatball soup differ in the meat, vegetables, and herbs used, so think of this as a flexible template rather than a single definitive formula. Some cooks add a small amount of rice to meatballs or soup. To try rice in the meatballs, replace half the breadcrumbs with 2 tablespoons (25 g) of rinsed, uncooked short-grain rice; expect a slightly softer texture and make sure the centers still reach the required temperature. For rice in the broth instead, add 1/3 cup (65 g) rinsed rice with the potatoes and expect a thicker soup as the grains release starch.
For a more vegetable-forward pot, add 1/2 cup (70 g) frozen peas during the final 3 minutes, or add 1 cup (120 g) diced celery with the onion and carrots. Replace the beef and pork with 1 lb (454 g) ground chicken or turkey for a poultry version; form the balls the same way and cook them to 165°F (74°C). If fresh dill is not available, use dried dill as noted above, or finish with extra parsley for a different but still pleasant herbal note.
Storage and Reheating
Refrigerate the soup within 2 hours of cooking in shallow, covered containers. It keeps for 3 to 4 days in the refrigerator. The potatoes will continue to absorb broth, so the soup may be thicker the next day; stir in a little water or broth as you reheat it. Keep the meatballs and soup together for storage so they do not dry out.
Reheat only the amount you plan to eat, either in a saucepan over medium-low heat or in a microwave-safe bowl, stirring carefully for even heating. Bring leftovers to 165°F (74°C), checking with a food thermometer, as recommended by USDA FSIS. Avoid repeatedly cooling and reheating the full pot. For longer storage, freeze cooled portions in airtight freezer-safe containers for about 2 to 3 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C); potatoes may become a little softer after freezing.
Frequently Asked Questions
Can I make Ukrainian meatball soup without breadcrumbs?
Yes. Use the same amount of quick oats by volume, or use 1/4 cup (45 g) cooked rice in place of the breadcrumbs. Oats make the meatballs a little denser, while cooked rice gives them a softer, more delicate texture. Do not add extra liquid unless the mixture is unusually dry.
Why are my meatballs falling apart in the soup?
They may have been mixed too loosely, shaped very small, or stirred before their surfaces had time to set. Use the egg and breadcrumbs as listed, lower the meatballs gently into a simmer rather than a vigorous boil, and leave them alone for the first few minutes. If the mixture is difficult to shape, chill it for 10 minutes before rolling; this is optional and adds time to preparation.
Can I prepare the meatballs ahead?
Yes. Shape them up to 1 day ahead, cover, and refrigerate them until you are ready to cook. Keep raw meat separate from ready-to-eat foods, and do not leave the meatballs at room temperature while preparing the soup. You can also freeze uncooked shaped meatballs; thaw them in the refrigerator before adding them to the simmering broth, then cook to the safe internal temperature.
Can I use water instead of broth?
You can use water, but the soup will taste lighter and less savory. If using water, season gradually and taste near the end; a little extra salt, pepper, dill, and parsley can help, but avoid over-salting before the liquid reduces. A low-sodium broth is a useful middle ground because it gives flavor while leaving you in control of the seasoning.
How can I tell when the potatoes are done?
A small knife should slide into a potato cube with slight resistance, and the pieces should remain intact when stirred. They cook first for 9 minutes and then continue simmering with the meatballs. If they are still firm after the meatballs are safely cooked, remove the meatballs with a slotted spoon and simmer the potatoes a few more minutes, then return the meatballs to the hot soup.
Can I make the soup gluten-free?
Yes. Use certified gluten-free breadcrumbs or substitute 1/4 cup (45 g) cooked rice in the meatball mixture, and check that the broth is labeled gluten-free. The rice version may be softer, so handle the meatballs gently. Confirm the seasoning and cook the meatballs to 160°F (71°C) for beef or pork, or 165°F (74°C) for poultry.
Related
- Spanish Soup: Sopa de Ajo Recipe
- Palestinian Rice Dish: Maqluba with Chicken
- Spas Armenian Soup: A Tangy Yogurt and Wheat Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).