8. Estonian Frikadellisupp (Meatball Soup)

Name: 8. Estonian Frikadellisupp (Meatball Soup)
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Ingredients: 400g plant-based mince; 75g breadcrumbs; 75g Parmesan cheese, grated; 2 cloves garlic, minced; 50ml olive oil; 1 onion; 1/2 celery; 2 parsnips; 2 carrots; 2 large potatoes; 1.5 litres vegetable stock; 20ml olive oil; Dill, finely chopped

4 steps

Prep:1hCook:25min

V2 mince used for the meatballs - different products will require different amounts of breadcrumbs and may result in different textures. Ready-to-go plant based meatballs can be used as a timesaver, but the meatballs are really the heart of the dish and it is a lot tastier having made your own.

Updated at: Thu, 17 Aug 2023 00:14:45 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories660.9 kcal (33%)

Total Fat18.3 g (26%)

Carbs75.7 g (29%)

Sugars13.8 g (15%)

Protein53.1 g (106%)

Sodium1197.8 mg (60%)

Fiber19.5 g (70%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

Meatballs

400gplant based mince

75gbreadcrumbs

75gparmesan cheese

grated

2cloves garlic

minced

50mlolive oil

Soup

0.5celery

1.5 litresvegetable stock

20mlolive oil

Dill

finely chopped

Instructions

Step 1

Make the meatballs by combining mince, garlic, parmesan and breadcrumbs. Season with pepper, and salt if needed. Roll into walnut-sized balls and brown in a large hot frypan over high heat. Set aside.

Step 2

Prepare the vegetables by finely chopping onion and celery (setting aside chopped leaves), peeling and cubing the potatoes, carrot and parsnip, and finely chopping the dill.

Step 3

Start the soup by sautéing the onion in oil alone initially, then adding vegetables and stock. Simmer until vegetables are almost tender, about 20 minutes.

Step 4

Drop the meatballs in the soup to warm up for a further couple of minutes. Serve into bowls and top with the celery leaves and dill to garnish.