Uruguayan-style Meatball Soup

Ingredients

In this adaptation of Frikadeļu zupa to Uruguayan cuisine, we have incorporated traditional Uruguayan spices such as cumin and paprika to infuse the soup with a distinct flavor. Additionally, we have replaced some of the original ingredients with Uruguayan staples like potatoes and onions to enhance the authenticity of the dish. We alse have the original recipe for Frikadeļu zupa, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 22g, 4g
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, breadcrumbs, chopped onion, minced garlic, cumin, paprika, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about 1 inch in diameter.
3. 3.
   Heat the olive 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 and potatoes. Cook for 5 minutes, stirring occasionally.
5. 5.
   Pour in the beef broth and bring to a boil. Reduce the heat to low and simmer for 15 minutes, or until the vegetables are tender.
6. 6.
   Return the meatballs to the pot and simmer for an additional 10 minutes to allow the flavors to meld together.
7. 7.
   Serve the Uruguayan-style Meatball Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for healthier meatballs. If desired, you can mix ground beef with ground pork for added flavor.
• Cumin — Toasting the cumin seeds before grinding them will enhance their aroma and flavor.
• Potatoes — Use starchy potatoes like Russet or Yukon Gold for a creamy texture in the soup.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the meatball mixture.
• To save time, you can make the meatballs in advance and refrigerate them until ready to use.
• Serve the soup with crusty bread for a complete meal.

Serving advice

Serve the Uruguayan-style Meatball Soup as a main course, accompanied by a fresh green salad and crusty bread.

Presentation advice

Garnish each bowl of soup with a sprinkle of fresh parsley to add a pop of color and freshness.