Frikadelių sriuba – meatball soup

Ingredients (serves 4)

• Turkey mince350 g
• Potatoes (raw)400 g
• Carrot120 g
• Onion100 g
• Rice (dry)40 g

Also: Bay leaves, dill, parsley, salt, pepper, water (~1.5 l)

Method

1. Get ready: bring 1.5 l water to the boil in a pan over high heat (about 8 min). Meanwhile, peel and dice the potatoes, slice the carrot, finely chop the onion and rinse the rice.
2. Mix the mince with half the onion, a pinch of salt and pepper. With wet hands, shape into small 2–3 cm meatballs. Then wash your hands.
3. Add the potatoes, carrot, the rest of the onion, the rice and the bay leaves to the boiling water. Cook over medium heat for 10 min.
4. Add the meatballs one at a time and stir gently. Cook over medium heat for another 12 min, until the meatballs float and the potatoes are soft.
5. Cut one meatball open: no pink left inside and the juices run clear. If it's still pink, cook over medium heat for another 3–4 min.
6. Remove the bay leaves, season lightly with salt and sprinkle with dill and parsley. Cool any leftovers within 2 hours and keep them in the fridge for up to 3 days.