Polish Meatball Soup
Savory creamy soup with meatballs, veggies and dill
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.
Tried this recipe?Let us know how it was!