Latvian Meatball Soup

Ingredients

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon marjoram 1 teaspoon marjoram
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 celery stalk, diced 1 celery stalk, diced
• 1 bay leaf 1 bay leaf
• 1 liter (4 cups) beef or vegetable broth 1 liter (4 cups) beef or vegetable broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, ground pork, chopped onion, minced garlic, chopped parsley, caraway seeds, marjoram, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the meat mixture into small meatballs, about 2-3cm (1 inch) in diameter.
3. 3.
   Heat the vegetable oil in a large pot over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes. Remove the meatballs from the pot and set aside.
4. 4.
   In the same pot, add the diced carrots, potatoes, celery, and bay leaf. Cook for 5 minutes, stirring occasionally.
5. 5.
   Return the meatballs to the pot and pour in the beef or vegetable broth. Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the meatballs are cooked through and the vegetables are tender.
6. 6.
   Remove the bay leaf from the soup. Serve the Latvian Meatball Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Ground beef and pork — Make sure to use lean ground meat for healthier meatballs. If you prefer a stronger flavor, you can use a higher fat percentage.
• Caraway seeds — Toasting the caraway seeds before adding them to the meat mixture will enhance their aroma and flavor.

Tips & Tricks

• For a lighter version, you can use turkey or chicken instead of beef and pork.
• Add a splash of lemon juice to the soup just before serving to brighten the flavors.
• Serve the soup with a dollop of sour cream for added creaminess.
• Feel free to customize the vegetable selection based on your preferences.
• Make a double batch of meatballs and freeze them for future use.

Serving advice

Serve the Latvian Meatball Soup hot in bowls. It pairs well with crusty bread or traditional Latvian rye bread.

Presentation advice

Garnish each bowl of soup with a sprig of fresh parsley to add a pop of color. Serve the soup in rustic-style bowls to enhance the traditional feel.