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Swedish Meatball Soup

2 from 2 votes
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Ingredients Method

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

Method
 

For the meatballs:
  1. Combine the above ingredients and form into 1 1/2 inch meatballs.
  2. 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).
  3. 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:
  1. In the pan with the beef drippings, melt 3 tablespoons of butter and add a couple tablespoons of olive oil.
  2. Cook the onion for a 3-4 minutes until it's translucent.
  3. Add the rest of the ingredients and turn the stove on low.
  4. 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.