Frikadeļu zupa (Meatball soup)

Let’s talk soup. Without much exaggeration, Australians only eat pumpkin or pea & ham soup, only in winter and usually both are blended to the consistency of baby food. Latvians, on the other hand, would have tens of soup varieties, eaten all year round and with chunky meat and vegetables in them. When I was growing up, meatball soup (frikadeļu zupa) was my brother’s favourite dish. As far as I can remember, my grandparents made it so often that I developed a mild dislike for it, and my brother is a vegan now (not sure if decision was soup related). Nevertheless, my kids love the meatball soup. It is light and easy to make, usually served with a dollop of sour cream and rye bread. For a twist, add some finely diced pickles when serving, as my grandma does.