The 1901 Cookbook Archive
No. 222 — General Note on Meatballs for Soup
Complete English translation of Molokhovets recipe No. 222 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Roll the prepared forcemeat for meatballs into balls about the size of a small walnut. Cook in a separate sauté pan about fifteen minutes before serving.
Always put them into a small amount of boiling stock in a separate saucepan and cook gently over low heat without a vigorous boil, or they will break apart.
When the meatballs float, lift them carefully with a perforated spoon into a soup tureen containing fresh dill. Allow them to cool slightly, pour over hot strained broth and serve at once.
Original source: Read the Russian recipe No. 222. The quantities and historical terminology of the 1901 book are retained. See the measurements guide; period preparation and storage methods are not modern food-safety instructions.