Swedish Meatball Soup

What you need:

For the meatballs:

• 1/2 cup breadcrumbs
• 1/2 cup heavy cream
• 1 Tbsp. olive oil
• 1/2 large yellow onion, finely diced
• 1 lb. ground beef
• 1 egg
• 1 tsp. salt
• 1 tsp. garlic powder
• 1/4 tsp. ground pepper
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground allspice
• 1 Tbsp. olive oil
• 1 Tbsp. butter

For the soup:

• 5 Tbsp. butter
• 2 carrots, thinly sliced
• 2 stalks celery, chopped
• 4 cloves minced garlic
• 1/2 cup flour
• 7 cups beef broth
• 1 cup heavy cream mixed with 2 Tbsp. cornstarch
• 1 tsp. Worcestershire sauce
• 1 tsp. dried parsley
• 1 tsp. salt
• 1/2 tsp. paprika
• 1/2 tsp. pepper
• 1/4 to 1/2 tsp. red pepper flakes
• 1/4 to 1/2 cup sour cream (to your liking)
• 8 oz. egg noodles, cooked

Directions:

1. In a large bowl, mix together breadcrumbs and heavy cream together. Let sit for 15 minutes.
2. Meanwhile, heat olive oil in a skillet and saute onions until translucent, about 5 minutes. Add to bread mixture.
3. Add ground beef, egg, and spices to bowl. Form into 1 to 2 tablespoon-sized meatballs.
4. Melt 1 Tbsp. butter and 1 Tbsp. olive oil in a large skillet. Work in batches to cook the meatballs until they are browned on all sides. Remove to a paper towel-lined plate.
5. Melt 5 Tbsp. butter in a large stockpot over medium-high heat. Add carrots and celery and saute for 3 minutes.
6. Stir in garlic and cook until fragrant, about 30 seconds.
7. Sprinkle in flour and cook until golden brown, stirring constantly for about 3 minutes.
8. Turn heat to low and add beef broth gradually. Then add heavy cream, Worcestershire, parsley, paprika, red pepper flakes, salt, and pepper.
9. Bring soup to a boil over medium-high heat and cook until desired consistency is reached, stirring frequently.
10. Add meatballs and turn heat back to low. Cover and cook for 5 minutes.
11. Stir in sour cream until smooth.
12. Stir in cooked egg noodles and adjust seasoning, as needed.

Recipe from Carlsbad Cravings