FoodGirl and the kitchen

Russian Meatball Soup – Суп с фрикадельками

Several weeks ago the munchkin and I had a cold. And it was awful. What is the one thing that is worse than a sick munchkin? A sick mom. A sneezing, body-aching, dizzy, headache ridden, complaining mom. That was I! Hubs had to go to work and I was left to fend for myself with a sad, stiffly toddler who decided her sole source of nourishment for the day would be fruit snacks. I didn’t blame her. My sole source of nutrition was rice cakes. My munchkin and I both cuddled on the couch sipping tea as our eyes glazed over at one another enthralling episode of Princess Sophia. By 11 am I realized that our sad little couch picnic was coming to an end, when the little munchkin looked at me with her big doll eyes and said, “Mama, nyam nyam. Nyam nyam”, as she rubbed her adorable belly. Translation: “Feed me”.

I opened the fridge… and there stood my answer – a giant pot of my Chicken Soup that I had made a few nights before. But I was out of matzo balls. And I used the boiled chicken for pulled chicken tacos the night before (reminder: must blog!). So all I had was broth. It could be great for the sinuses, but I had to fill the little munchkin up with something more than liquid. And come to think of it, my belly was saying, “Feed me”! Behind the pot of chicken soup I found some defrosted chicken breasts that I was planning on marinating and grilling. PLANNING being the operative word here. Big plans – little action! Overworked and stressed from my refrigerator scavenger hunt I grabbed the IPhone and started scrolling through Facebook. And I just knew I had to make it.  I was motivated to post an awesome recipe.  Sniffles and sneezes aside – I was making soup! Fortunately for me there was a riveting episode of Mickey Mouse Club on that munchkin could watch while I scrambled to make it. I did not have ground chicken, but I had a Vitamix. And that thing can do annnnnything. Yup! I use the Vitamix to grind up my chicken. It comes out more chopped than ground, but I like that texture and, even if I didn’t, I was not really going to be picky here. As I dashed around my kitchen chopping dill, grinding carrots, cubing potatoes a smell filled the air that made me feel “whole”. That is a feeling you only get when the smell of golden goblets of chicken fat fills up your sinuses. It reminded me of childhood. When my mom made me chicken soups, when I was sick. For the first time that day I felt like my mom used to when she made me soup. And I found myself smiling at the happy feeling growing from deep inside of me. Then I sneezed – daydreams were over.

After the final sprinkling of dill and a “sexy” photo shoot later I brought a bowl of soup to the munchkin. I received the applause… Actually it was more of a standing ovation filled with giggles and huge toothy grins. Munchkin slurped up the soup and after each slurp said, “Mama nyam nyam…mmmm”. Translation: “Delicious, lazy ass”.

INGREDIENTS:

2 onions, shredded
3 medium carrots, shredded
2 tbsp olive oil or avocado oil
10-12 cups chicken broth or chicken stock
1 pound ground chicken breast
1/2 cup of cooked brown rice
3 medium sized potatoes
4 tablespoons chopped dill (1 tbsp reserved as garnish)
salt and pepper to taste

 DIRECTIONS:

  1. We start this recipe with the veggies. You will need 3 beautiful carrots, cleaned and shredded. Try and get the ones with the stems still on them. They tend to taste a bit better. You will also need 2 onions shredded.
  2. Pour a bit of avocado oil or olive oil onto the bottom of a soup pot and sweat your onions and carrots with a bit of salt and pepper. You do not want any color on them.
  3. While that’s all cooking up, we are going to make our meatballs. Take your ground chicken, 1/2 a cup of rice, some chopped dill and salt and pepper. Set to the side.
  4. Chop up 3 medium sized potatoes into bite size cubes.
  5. Once our veggies are nice and tender you are going to take 1/4 of the mixture and place it on top of the meatball mixture.
  6. Mix it all up with your hands and grab a small ice cream scooper. Make your meatballs and set them aside in a plate.
  7. Pour in about 10-12 cups of chicken broth or chicken stock into your pot with the remaining carrots and onions. See that gorgeous orange color? That’s not turmeric, that’s the color from those yummy carrots. Bring the mixture up to a boil.
  8. Once the mixture reaches a boil, drop in your potatoes and meatballs and let it simmer for about 15 minutes or until the potatoes are soft.
  9. Taste for salt and pepper. Sprinkle in some dill. And Enjoy!

Notes: Guys, this is super freezer friendly! I freeze it in individual bags so when I do not have soup in the house, I can just grab this for the munchkin’s lunch.

For a step by step tutorial and more pictures go to www.girlandthekitchen.com.

Mila Furman

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