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FRIKADELU ZUPA (MEATBALL SOUP)

Rule 101 of European cooking states that every household must have a recipe for meatball soup.  This particular variety is from House Latvia.  The recipe from which I gained my inspiration was ambiguous as to which meat should be used so I selected the Balkan perennial pork, and threw in some beef for good measure.

 Personally I feel there is a time and a place for selecting lean cuts of meat, and this is not one of them as the low fat option often results in a dry meatball.

 Cosmin liked this soup. A lot.

Makes Cosmin's List

ingredients

Stock
  • 1 carrot
  • 3 stalks celery
  • 1 parsnip
  • 1 tbsp butter
  • 3 bay leaves
  • 1 tsp black peppercorns
  • 1 litre water (1.8 pints / 4.2 cups)
  • 1 onion
 Meatballs
  • 250g minced beef (8.8oz)
  • 250g minced pork (8.8oz)
  • 1 slice white bread
  • 5 tbsp milk
  • 1 egg
  • 1 onion
  • 2 tbsp flour
  • 1 tbsp cornflour (US cornstarch)
  • A pinch of cumin
  • Salt and pepper
 Soup
  • 2 tbsp sunflower oil
  • 500g potatoes (7oz / 0.9 cups)
  • 300g carrots (10.6oz / 1.3 cups)
 To Serve
  • Sour cream
  • Sprigs of dill

NUTRITIONAL CONTENT PER PORTION

  • Calories | 346
  • Fat | 12g

Serves | 6 portions

Prep Time | 25 minutes

Cooking Time | 1 hour

Method

  1. To prepare the stock, cut the carrot, parsnip, celery and onion into large chunks and sauté in the butter until lightly golden.
  2. Add the water, bay leaves and peppercorns. Bring to the boil and simmer for 30 minutes.  Strain the stock and discard the vegetables and spices.
  3. To make the meatballs. Break the bread into medium sized chunks, soak in the milk for 5 minutes, drain then chop finely.
  4. Mix together the remaining meatball ingredients and add the chopped bread. Shape into walnut sized meatballs and dust in flower.
  5. Heat the sunflower oil in a large pan add the meatballs in batches and brown on all sides.  Set aside.
  6. Grate the carrot and peel and chop the potato into 1cm cubes. Add to the pain and cook for three minutes in the juice and oil from the meatballs until starting to go transparent in colour.
  7. Return the meatballs to the pan and pour in some of the stock until it sits just below the top of the other ingredients. Cover and simmer on a medium heat for 15-20 minutes until the meatballs and veg are cooked through.
  8. Stir in the remaining stock, season with salt and pepper to taste and serve with sour cream and sprigs of dill.

Based on a recipe found at www.garsigalatvija.lv

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