Jerusalem artichoke and meatball soup brings a refined twist to your everyday home menu. Jerusalem artichoke, also known as sunchoke or earth apple, is highly valued by chefs for its unique nutty flavor, reminiscent of a cross between a potato and a chestnut. This root vegetable was unfairly forgotten for many years, although in Europe it is considered a delicacy and is frequently served in top restaurants. In our recipe, the delicate sweetness of the Jerusalem artichoke perfectly harmonizes with the rich broth and juicy meatballs, creating a complex flavor palette. This dish is not only deeply satisfying but also incredibly nutritious, as this vegetable is a true champion in inulin content, making it an excellent choice for a healthy diet.
A fragrant and tender Jerusalem artichoke soup with meatballs is an excellent choice for a healthy and delicious lunch.
Soup Ingredients
- 250 g (8.8 oz) Jerusalem artichokes
- 200 g (7 oz) potatoes
- 120 g (4.2 oz) onions
- 100 g (3.5 oz) leeks
- 100 g (3.5 oz) carrots
- 2 tsp dried parsley
- 1 L (4 cups) broth
- Vegetable oil and salt to taste
Meatball Ingredients
- 200 g (7 oz) ground meat
- 40 g (1.4 oz) onions
- Spices, salt, and black pepper
How to Make Jerusalem Artichoke and Meatball Soup
First, let’s prepare the meatballs. Add finely diced onions, salt, pepper, and dried spices to taste into the finely ground meat.
For the meatballs, mix high-quality ground meat with finely chopped onions and your favorite spices.
Pour in 2-3 tablespoons of cold water and mix the meat thoroughly. Knead the mixture with your hands just like dough, and lightly slap it against the table to improve the texture.
Thoroughly knead and lightly slap the meat mixture to ensure the meatballs turn out firm and juicy.
Moisten your hands with cold water or rub them with a little vegetable oil. Shape the mixture into small meatballs, using about 1 teaspoon of meat for each. Place the formed meatballs on a cutting board and transfer them to the refrigerator.
Shape into small, evenly sized meatballs so they cook evenly in the soup.
Soak the Jerusalem artichokes in cold water and wash them thoroughly. Peel the skin using a vegetable peeler and trim away any fibrous parts of the tuber.
Wash the Jerusalem artichokes thoroughly and peel the skin just like you would a regular potato.
Now, let’s make the soup. Finely chop the onion. Wash the leek stalk thoroughly under running water and slice it into rings. Heat 1 tablespoon of neutral vegetable oil in a heavy-bottomed pot. Add the chopped onion and leeks to the hot oil, sautéing for a few minutes until translucent.
Sauté the onions and leeks until soft so they infuse the oil with their aroma.
Scrape the carrots and grate them on a coarse grater. Stir the grated carrots into the sautéed onions, sprinkle with dried parsley, and cook everything together for 5-7 minutes.
The carrots will give the soup a beautiful golden hue and a pleasant sweetness.
Peel and dice the potatoes. Cut the peeled Jerusalem artichokes into thick rounds. Place the diced potatoes and Jerusalem artichokes into the pot, then pour in the meat or chicken broth.
Add the diced potatoes and sliced Jerusalem artichokes to the vegetables before pouring in the broth.
Bring the soup to a boil, then season with salt and freshly ground black pepper to taste. Simmer over low heat for 30 minutes; by this time, both the potatoes and Jerusalem artichokes will be perfectly tender. About 10 minutes before the soup is done, gently drop the meatballs into the pot.
Drop the meatballs into the boiling soup and cook them until done alongside the vegetables.
Once the meatballs float to the surface, let them simmer for 10 minutes on low heat, then remove the pot from the stove.
Once the meatballs float to the surface, the soup is almost ready. Now you can add fresh herbs.
Ladle the Jerusalem artichoke and meatball soup into bowls, garnish with smetana (sour cream) or unsweetened yogurt, and serve immediately.
Ladle the hot soup into bowls. It turns out thick, rich, and incredibly aromatic.
It is incredibly delicious—enjoy your meal!
Serve the finished Jerusalem artichoke and meatball soup in deep ceramic bowls, adding a spoonful of thick smetana (sour cream) or Greek yogurt—this will beautifully highlight the velvety texture of the broth. For a brighter aroma, sprinkle the dish with finely chopped fresh parsley or dill. Those who love savory notes will appreciate a few drops of pumpkin seed oil added right before serving. Garlic-rubbed rye bread croutons make an ideal accompaniment, creating a pleasant textural contrast with the soft vegetables.
A little secret for those who want to make this Jerusalem artichoke and meatball soup even richer: try sautéing the Jerusalem artichoke pieces in butter until slightly golden before adding them to the pot. This enhances its natural caramel flavor. If you prefer a thicker consistency, mash some of the vegetables directly in the broth with a fork. Remember that Jerusalem artichoke tubers darken quickly after peeling, so drop them into water immediately or cook them right away to keep the dish looking appetizing.
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