Russian Chicken Noodle Soup Recipe with Chicken Meatballs

This Russian chicken noodle soup recipe with chicken meatballs is my take on a comforting old-fashioned soup that my Russian grandmother used to make on chilly winter days and cold nights. Super easy to make, it comes together quickly, and is perfect for easy weeknight meals or weekend lunches in the lead-up to Christmas.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: Russian

Servings:

Calories: 424kcal

Author: Lara Dunston

Ingredients

100 g spaghettini No. 3
2 tbsp olive oil extra virgin
1 tbsp butter
1 large brown onion roughly chopped
1 garlic clove finely chopped
1 litre water
1 large carrot sliced
1 large potato diced
2 tsp sea salt
2 tsp white pepper
¼ tsp turmeric ground
400 g minced chicken
½ large brown onion finely diced
1 tsp garlic powder
1 egg
½ tsp paprika / chilli flakes optional
2 tbsp fresh dill roughly chopped

To Serve

2 tbsp sour cream
1 bunch fresh dill
4 pieces dill pickles
4 pieces dark rye bread
freshly ground black pepper

Metric - US Customary

Instructions

Put 100 g spaghetti (#4) on to boil.
To a large soup pot with lid on medium heat, add 2 tablespoon olive oil and 1 tablespoon butter and fry the roughly chopped onion for about 5 minutes until soft and translucent, then add the finely chopped garlic clove and fry for a minute or so until fragrant.
Add 500 ml water to the pot, along with the carrots and potatoes, 1 teaspoon of salt
1 teaspoon of white pepper, and ¼ teaspoon turmeric, stir, and cover with a lid and leave to simmer.
The spaghetti (#4) should be ready now, so drain and set aside.
To a large bowl, add 400 g minced chicken, the finely diced onion, 1 teaspoon of salt
1 teaspoon of white pepper, 1 teaspoon garlic powder, and egg, and thoroughly combine.
To the soup pot, add the remaining 500 ml water, bring to a boil, and add the spaghetti.
Dip a tablespoon in vegetable oil (so the chicken mince doesn’t stick to it), then, working quickly, scoop out a spoonful of the chicken mince mixture, use your fingers to roughly shape it into a ball, then slide it off the spoon into the bubbling broth, pushing it down beneath the vegetables and noodles.
Repeat until you’ve finished the mixture, turn the heat down to medium, put the lid on and allow to simmer for a few minutes.
Turn the heat down to low and use the back of a spoon to skim any fat from the surface of the soup.
Try the soup broth and adjust the salt/pepper to your taste and, if you like, add the optional paprika or chilli flakes to give it a little kick.
Add the chopped fresh dill, stir, ladle into bowls, garnish with a little more dill, and serve immediately with dishes of sour cream and dill pickles, and slices of dark rye bread.

Nutrition