Christoph's™ Frikadellen Suppe
German Hamburger Soup
Introduction
Introduction
Living on a tight budget while growing up, my mother was always looking for ways to fill our stomachs with flavorful foods. Soups were popular and my two older brothers and I always welcomed this one. It was delicious and we were always satisfied. It made our father smile — all was right with the world.
This is a favorite in Germany. Nothing fancy, it makes a great dinner with a baguette of roasted butter and garlic or served as an introductory course, especially in winter.
Image credit: Image may be subject to copyright. Original source unknown.
Ingredients
Ingredients
Serving for 2 to 3
- 1 Qt. Chicken stock
- 1 medium potato (starchy type), peeled and cubed
- 1 bay leaf
- 2 Chopped greens
- 1/2 lb. ground Beef (80% lean) or ground Veal
- 1/2 lb. ground Pork
- 1 teaspoons Salt
- 1/2 teaspoon Black Pepper
- 3/4 teaspoons dried Marjoram (Optional)
- 1 minced garlic clove
- 1/4 cup diced Onions (sautéed in butter or oil until translucent)
- 1 whole raw Egg
- 1 medium, stale and crusty Roll (Brötchen), softened in milk
- 1/4 cup finely-chopped fresh Parsley (or 1 teaspoon dried parsley)
- 1 tablespoons German Mustard (optional)
- Enough oil to sauté meatballs
Serving for 4 to 6
- 2 Qts. Chicken stock
- 2 medium potatoes (starchy type), peeled and cubed
- 1 bay leaf
- Chopped greens
- 1 lb. ground Beef (80% lean) or ground Veal
- 1 lb. ground Pork
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 2 teaspoons dried Marjoram (Optional)
- 2 minced garlic cloves
- ½ cup diced Onions (sautéed in butter or oil until translucent)
- 2 whole raw Eggs
- 1 large, stale and crusty Roll (Brötchen), softened in milk
- ½ cup finely-chopped fresh Parsley (or 3 teaspoons dried parsley)
- 2 tablespoons German Mustard (optional)
- Enough oil to coat the skillet
Preparation
Preparation
- Add the meat to a large bowl;
- Soak shredded bread roll in milk ― let sit for 10 minutes;
- Squeeze the milk out of the roll or bread and add to the meat;
- Add all the other ingredients (except the oil) to the meat mixture;
- By hand, incorporate all the ingredients together until evenly distributed;
- Clean and dry your hands;
- Dip fingers into a bowl of water and form the meat mixture into meatballs, approximately the size of small golf balls;
- Dip, roll and coat meatballs in flour. Remove excess by rolling between the palms of your hands;
- Cover the bottom of a large skillet in oil;
- Heat the oil over medium heat and then add meatballs;
- Brown meatballs and remove from the pan as soon as the meat is partially cooked;
- Meanwhile, bring chicken stock to boil. Add potatoes and boil;
- When potatoes are almost ready, add sautéed onions, bay leaf and meatballs to the soup;
- Taste for salt;
- Simmer until potatoes are completely done.
Serve with 2 or more meatballs and chopped greens of your choice, per serving.
Image credit: Image may be subject to copyright. Original source unknown.
Copyright
All material, information and images are © 2015 - 2023 Christoph G. Olesch, unless otherwise noted, and may not be reproduced without permission. Certain content, material, information and images may be subject to copyrights by their respective owners, as indicated, and may not be reproduced without written agreement. All rights reserved.
