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:
- In a large bowl, mix together breadcrumbs and heavy cream together. Let sit for 15 minutes.
- Meanwhile, heat olive oil in a skillet and saute onions until translucent, about 5 minutes. Add to bread mixture.
- Add ground beef, egg, and spices to bowl. Form into 1 to 2 tablespoon-sized meatballs.
- 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.
- Melt 5 Tbsp. butter in a large stockpot over medium-high heat. Add carrots and celery and saute for 3 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Sprinkle in flour and cook until golden brown, stirring constantly for about 3 minutes.
- Turn heat to low and add beef broth gradually. Then add heavy cream, Worcestershire, parsley, paprika, red pepper flakes, salt, and pepper.
- Bring soup to a boil over medium-high heat and cook until desired consistency is reached, stirring frequently.
- Add meatballs and turn heat back to low. Cover and cook for 5 minutes.
- Stir in sour cream until smooth.
- Stir in cooked egg noodles and adjust seasoning, as needed.
Recipe from Carlsbad Cravings