Swedish Meatball Noodle Soup
Description
Swedish meatballs are so yummy, and now you can enjoy them in a wonderful soup. The delicious meatballs are swimming in a creamy brown gravy along with veggies and egg noodles. Serve it with a crusty bread to soak up all of that creamy goodness.
Ingredients
1 T. olive oil
1 T. butter
8 oz. broad egg noodles, cooked al dente in well salted water according to package directions
1/4-1/2 c. sour cream
Swedish Meatballs:
2 slices bread, toasted and torn into pieces
1/2 c. heavy cream
1/2 large onion, minced
2/3 lb. ground beef
1/3 lb. ground pork
1 egg
1 t. salt
1 t. garlic powder
1/4 t. ground black pepper
1/4 t. ground nutmeg
1/4 t. ground allspice
Soup:
5 T. butter
2 carrots, thinly sliced
2 stalks celery, chopped
8 oz. mushrooms, sliced
4 cloves garlic, minced
1/2 c. flour
7 c. beef stock/broth
1 c. heavy cream mixed with 2 T. cornstarch**
1 t. Worcestershire sauce
1 t. dried parsley
1/2 t. paprika
1 t. salt
1/2 t. pepper
1/4-1/2 t. red pepper flakes
Directions
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Meatballs:
Place bread in a small bowl; mix in 1/2 c. cream. Let stand until bread absorbs the cream, about 15 minutes. Add bread to a food processor; pulse until completely broken up; add cream bread to a large bowl.
While bread is soaking, heat 1 T. olive oil over medium heat in a large non-stick skillet. Add onions; sauté until translucent and softened, about 5 minutes. Add to large bowl with bread.
Add remaining meatball ingredients to the onions and bread; mix. Form meat into tablespoon sized meatballs. It should make approximately 40 meatballs.
Melt 1 T. butter with 1 T. olive oil in a large non-stick skillet over medium heat. Working in batches, add half of the meatballs and cook, stirring frequently, until well browned on all sides, approximately 5 minutes. Remove meatballs to a paper towel lined baking sheet. Add remaining meatballs to skillet and repeat.
Melt 5 T.butter in a large soup pot over medium-high heat; add carrots, celery and mushrooms; sauté 3 minutes. Add garlic; sauté 30 seconds. Sprinkle in flour and cook, stirring constantly for 3 minutes.
Turn heat to low; gradually stir in beef stock/broth followed by heavy cream. Add Worcestershire sauce, parsley, paprika, red pepper flakes, salt and pepper. Bring soup to a boil, stirring frequently until thickened to desired consistency, approximately 5 minutes.
Add meatballs; turn the heat to low. Cover the pot; cook 5 minutes, or until meatballs are cooked through, stirring occasionally.
Stir in sour cream until smooth, followed by noodles. Taste; add additional salt, pepper, red pepper flakes, if desired.
Garnish with fresh parsley, if desired. Serve.
6 servings.