Serves 12
120 min
My Grandmother's Gefteles
Recipe GLPRcbfb924ce8dd1d
A traditional Eastern European sweet and sour meatball soup featuring tender veal gefteles simmered in a rich borscht broth with beets, honey, and bright citrus notes. This classic dish balances savory ground meat with the distinctive tang of sour salt and the warmth of nutmeg, creating a deeply satisfying main course that serves a generous gathering.
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Ingredients
4 pounds ground veal
11 egg whites
3 or 4 egg yolks
3 teaspoons freshly ground nutmeg
salt and pepper to taste
1 bottle peanut oil for frying
2 large onions, finely diced
1 bunch fresh red beets
3 cans sliced beets, approximately 36 ounces
2 quarts bottles of store-bought borscht
3 cups honey
1 tablespoon sour salt, or more to taste
1 lemon, zest removed and sliced thin
1 bottle safflower oil for frying
Directions
In a large mixing bowl, combine the ground veal with 11 egg whites, 3 or 4 egg yolks, nutmeg, salt, and pepper. Mix gently but thoroughly until the mixture is well combined and slightly elastic. Do not overmix. Form into meatballs, roughly 1½ to 2 inches in diameter, and set aside on a baking sheet.
Heat the peanut oil and safflower oil together in a large, heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, carefully place the meatballs into the hot oil and fry until golden brown on all sides, approximately 3 to 4 minutes per batch. Remove with a slotted spoon and drain on paper towels. Set the meatballs aside and keep warm.
Peel and finely dice the fresh red beets. In the same pot with the remaining oil, add the diced onions and cook over medium heat, stirring often, until softened and lightly golden, about 5 to 7 minutes. Add the fresh diced beets and cook for another 5 minutes, stirring gently.
Pour in the store-bought borscht and add the canned sliced beets with their liquid. Bring to a gentle boil, then reduce heat to medium-low. Stir in the honey, sour salt, and thin lemon slices. Taste and adjust seasoning with additional sour salt, salt, and pepper as desired.
Carefully return the browned meatballs to the pot, nestling them gently into the broth. Simmer uncovered over medium-low heat for 45 to 60 minutes, allowing the flavors to meld and the meatballs to cook through to an internal temperature of 160°F. Stir occasionally and gently to avoid breaking apart the meatballs.
Taste the soup again and adjust the balance of sweet and sour to your preference by adding more honey or sour salt as needed. Ladle the gefteles and broth into large bowls and serve hot.
