Polish Meatball-Sour Soup
A hearty Polish meatball sour soup featuring tender veal meatballs, vegetables, and a tangy sour cream and vinegar broth, perfect for comforting family meals.
Ingredients
- 1 lb ground veal ⓘ
- 1 egg ⓘ
- salt to taste ⓘ
- pepper to taste
- 1/2 cup seasoned bread crumbs ⓘ
- 4 to 5 quarts water
- 1 large onion chopped ⓘ
- 3 garlic cloves minced ⓘ
- 3 stalks celery chopped ⓘ
- 3 carrots chopped ⓘ
- 4 sprigs parsley chopped ⓘ
- 4 beef bouillon cubes or canned broth ⓘ
- 1 bay leaf ⓘ
- 4 potatoes peeled and cut in pieces ⓘ
- 2 cans wax beans drained ⓘ
- 1 pint sour cream ⓘ
- 1/4 cup flour ⓘ
Instructions
- Mix ground veal, egg, salt, pepper, and seasoned bread crumbs thoroughly.
- Form the mixture into walnut-sized meatballs.
- Broil the meatballs to brown them, then drain excess fat and set aside.
- In a large pot, bring 4 to 5 quarts of water to a boil.
- Add chopped onion, minced garlic, chopped celery, chopped carrots, chopped parsley, beef bouillon cubes or canned broth, bay leaf, salt, and pepper.
- Add peeled and cut potatoes and drained wax beans to the boiling water.
- Simmer the vegetable and broth mixture for 10 minutes.
- Add the browned meatballs to the soup and simmer for an additional 45 minutes.
Tips & Substitutions
For added flavor, consider using fresh herbs such as thyme or dill alongside the parsley. If you don’t have ground veal, ground beef or turkey can be substituted. To save time, you can prepare the meatballs in advance and freeze them. Just add them directly to the soup during cooking. This hearty soup pairs beautifully with veal chops with lemon sauce for a complete meal.
Serving Suggestions
Serve the soup hot, garnished with a dollop of sour cream and a sprinkle of fresh parsley. It goes well with crusty bread or a side salad for a balanced meal. This comforting dish can also be paired with dairy recipes for a rich, satisfying dining experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup on the stovetop over medium heat, stirring occasionally until heated through. For longer storage, consider freezing the soup without the sour cream, which can be added later upon reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Polish Meatball-Sour Soup contains roughly 1715 calories, with 73g protein, 251g carbohydrates, and 56g fat. It is an excellent source of vitamin C (223% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (208% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in advance?
Yes, this soup can be made ahead of time. In fact, the flavors deepen when it sits. Prepare the soup and refrigerate it for up to 3 days. Reheat on the stove before serving, and add fresh sour cream just before serving for the best taste.
What can I use instead of sour cream?
If you're looking for a substitute for sour cream, Greek yogurt works well and adds a similar tangy flavor. Alternatively, you can use crème fraîche or even a splash of heavy cream for a richer texture, but adjust the seasoning to balance the flavors.
Can I use fresh vegetables instead of canned?
Absolutely! Fresh vegetables will enhance the flavor and texture of the soup. Just make sure to adjust cooking times as needed. Fresh wax beans, carrots, and potatoes can be used to create an even more vibrant dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).