Comfort in a bowl, the Polish way. Polish meatball soup has tender turkey meatballs seasoned with onion, garlic, and fresh dill simmer in a rich, creamy chicken broth infused with even more dill for that signature herbal kick. Packed with hearty leeks, sweet carrots, earthy potatoes, and velvety celery root, this soul-soothing soup is both rustic and refined. I used ground turkey breast for the meatballs in this recipe, you could also use ground chicken if you prefer.
I love the use of both potatoes and celery root in this soup. They have different textures and flavors, which helps add interest and the creamy dill broth is so delicious. Don’t skip the leeks if you can find them, as they also add to the depth of flavor the dish has. We ate this soup with this amazing garlic blue cheese pull apart bread, which is one of my favorite bread recipes.
I ate this soup for lunch for two days after we had it for dinner and I think it was even better as a leftover dish. Check out some of my other many soup recipes here.
Polish Meatball Soup
Ingredients
For the meatballs:
- 1 lb ground turkey or chicken
- 1 egg
- 1/4 cup breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried dill
- 1 tsp kosher salt plus some fresh ground black pepper
For the soup:
- 1 medium onion diced
- 2 leeks cleaned well and diced finely
- 2 carrots peeled and diced
- 1 small celery root peeled and diced into 1 inch pieces
- 2 potatoes peeled and diced into 1 inch pieces
- 6 cups chicken stock
- 1 tsp dried dill
- 2 tbsp chopped fresh parsley for serving
- 3-4 tbsp sour cream
Instructions
- To make the meatballs, gently combine all the ingredients together. Heat a soup pot over medium heat with a tbsp or two of oil. Shape the meat into small meatballs and fry them until nicely browned and mostly cooked through (they can fully finish cooking at the end). Move them to a plate.
- Add another tbsp of oil and add the onion, leeks and carrots. Cook, stirring occasionally until translucent, about 3 minutes. Add the potatoes, celery root, stock, and dried dill. Cook at a simmer for 20 minutes or so then add the meatballs back in as well. Simmer another 10 minutes then gently whisk in the sour cream. Taste and season with salt and pepper. Serve in bowls topped with chopped parsley or more dill.