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

Steps

1. Meatballs:
2. 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.
3. 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.