Swedish Meatball Soup
Ingredients
For the meatballs:
- 1 1/2 pounds ground beef
- 1/2 grated onion
- 1/2 tsp of nutmeg I use fresh grated nutmeg and it's probably more than 1/2 tsp
- 1 egg
- 1 cup breadcrumbs
- 1 tsp of ground black pepper
- salt to taste about a teaspoon for us
- 3/4 cups of heavy cream don't analyze, just do it!
For the soup:
- 3 T butter
- 2 T olive oil
- 1/2 onion diced
- 2 T flour
- pinch of cayenne pepper
- 6 cups of chicken stock
- meatballs that have been browned
- 1 cup half and half
- 1-2 cups of milk depending on how thick you like it
- 3 cups of pasta I usually use egg noodles
- salt and pepper to taste
Instructions
For the meatballs:
- Combine the above ingredients and form into 1 1/2 inch meatballs.
- In a heavy dutch oven (same pot you will cook soup in) add some olive oil and then brown the meatballs on medium/high, turning them once. (Takes just a couple of minutes if the pan is nice and hot).
- Remove the meatballs for later and start the soup. (Do NOT wash the soup pan. Leave the beef drippings there for flavor!)
For the Soup:
- In the pan with the beef drippings, melt 3 tablespoons of butter and add a couple tablespoons of olive oil.
- Cook the onion for a 3-4 minutes until it's translucent.
- Add the rest of the ingredients and turn the stove on low.
- Cover the pot and cook until the pasta is tender. This usually takes about 20-30 minutes. Don't let it boil because the noodles will get too sticky. Just be patient. They'll be soft before you know it.