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Brief overview
Frikadeļu zupa, or Latvian meatball soup, is one of those comforting dishes that speaks to the soul as much as the stomach. It is humble, hearty, and deeply tied to home kitchens across Latvia, where it often appears as a warming meal during the colder months or as a simple weekday staple.
It is the kind of soup that brings people together at the table, not just for nourishment, but for that quiet sense of comfort only familiar flavours can provide. With its clear broth, tender meatballs, and soft vegetables, Frikadeļu zupa reflects the essence of Latvian cuisine in its purest form.
What Is Frikadeļu zupa?
Frikadeļu zupa is a light yet satisfying soup made with small homemade meatballs simmered in a clear vegetable broth. Each element is simple, but when brought together, they create something more than the sum of their parts.
The dish is not showy or extravagant, but that is part of its charm. It is a soup rooted in tradition, commonly served in Latvian households as both an everyday meal and a nostalgic reminder of childhood.
Ingredients and Taste
The broth is typically made from water, salt, and sometimes bouillon, enhanced with root vegetables like carrots, potatoes, and sometimes parsnip or celeriac. The vegetables are diced and cooked until just tender, lending the soup a gentle sweetness and an earthy depth.
The meatballs are usually made from minced pork or a mix of pork and beef, seasoned with salt, pepper, and often a bit of onion. Occasionally, breadcrumbs or semolina are added for a lighter texture. They are dropped raw into the simmering soup and cooked gently until tender.
The result is a broth that is clear and fragrant, carrying the aroma of slowly simmered vegetables and meat. The meatballs are soft, savoury, and full of flavour, while the vegetables add subtle complexity. It is soothing, balanced, and honest food.
Some variations include herbs like dill or parsley stirred in at the end, offering a pop of freshness. Others might add a dollop of sour cream or a slice of rye bread on the side, giving the soup a slightly tangy or hearty edge depending on the mood or region.
A Taste of History
Frikadeļu zupa traces its roots to the practical, resourceful cooking traditions of Latvia. Soups have long been a cornerstone of Baltic cuisine, offering warmth and sustenance during long winters and making the most of seasonal ingredients.
While similar meatball soups exist across Eastern Europe, the Latvian version stands out for its simplicity and lightness. It reflects the local preference for clear broths and natural flavours, rather than heavy seasonings or cream based finishes.
The name itself comes from the word frikadele, meaning meatball, a term borrowed through German and Nordic culinary influences. This hints at Latvia’s layered history, shaped by its geographical neighbours while maintaining its own distinct voice at the table.
Today, Frikadeļu zupa remains a favourite not only for its taste but for the memories it stirs. It is often the first soup taught in family kitchens, passed down through generations, carrying with it stories of everyday life and special occasions alike.
To taste Frikadeļu zupa is to step briefly into a Latvian kitchen, to feel the slow rhythm of a pot gently bubbling on the stove, and to appreciate how something so simple can carry so much heart.
Latvian Frikadeļu Zupa (Meatball Soup)
Ingredients
For the meatballs:
- 250 g ground pork
- 250 g ground beef
- 1 small onion finely grated
- 1 clove garlic minced
- 1 egg
- 40 g breadcrumbs
- 60 ml cold milk
- 1 tsp salt
- ½ tsp ground black pepper
- ½ tsp dried marjoram optional
For the soup:
- 2 tbsp butter
- 1 medium onion chopped
- 2 carrots peeled and sliced into thin rounds
- 3 medium potatoes peeled and cut into small cubes
- 1.5 litres chicken or vegetable stock
- 1 bay leaf
- 5 black peppercorns
- Small bunch fresh dill chopped
- Salt to taste
Instructions
- To begin, prepare the meatball mixture. In a large bowl, combine the pork and beef with grated onion, minced garlic, egg, breadcrumbs and milk. Mix thoroughly with clean hands until the texture becomes sticky and uniform. This ensures the meatballs hold their shape.
- Season the meat mixture with salt, pepper and marjoram if using. Let it rest for 10 minutes while you start the soup base. Resting allows the flavours to meld and the breadcrumbs to hydrate, giving you lighter, more tender meatballs.
- In a large soup pot, melt butter over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until softened and translucent. Avoid browning the onions, as the goal is a gentle aromatic base.
- Add the sliced carrots and cubed potatoes to the pot. Stir to coat them lightly in butter, then pour in the stock. Drop in the bay leaf and peppercorns. Bring everything to a gentle simmer and cook for 10 minutes to begin softening the vegetables.
- Meanwhile, shape the meatball mixture into small balls, roughly the size of a walnut. Wet your hands with cold water between rolls to prevent sticking and ensure smooth, round shapes.
- Carefully lower the raw meatballs into the simmering broth using a spoon. Reduce the heat slightly and simmer gently for 15 to 20 minutes. Avoid stirring too early to keep the meatballs intact during cooking.
- Check for doneness by cutting a meatball in half. It should be fully cooked with no pink centre. Skim off any foam or impurities from the surface of the soup for a cleaner finish.
- Taste the broth and adjust seasoning with a pinch of salt if needed. If using salted stock, go lightly. A touch of white pepper may also be added for a subtle warming note.
- Remove the bay leaf and peppercorns. Stir in freshly chopped dill. The dill adds a fresh, herbal lift that contrasts beautifully with the richness of the meatballs and buttered vegetables.
- Ladle the soup into warm bowls and garnish with extra dill if desired. Serve with slices of crusty rye bread or Latvian rupjmaize to complement the hearty broth. This dish is best enjoyed steaming hot with a spoon in one hand and bread in the other.
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