Swedish Meatball Soup Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 366
  • Fat:
  • 19 g
  • Saturated Fat:
  • 9 g
  • Cholesterol:
  • 117 mg
  • Sodium:
  • 785 mg
  • Carbohydrate:
  • 22 g
  • Fiber:
  • 3 g
  • Protein:
  • 23 g


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Swedish Meatball Soup

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Meet the Cook: To me, this is a very comforting, filling, homey soup. I especially like cooking it during winter months and serving it with hot rolls, bread or muffins. Gardening is something my husband and I enjoy doing together. We have a 10-year-old son still at home; his two sisters are grown and out on their own. -Deborah Taylor, Inkom, Idaho

SERVINGS: 8

CATEGORY: Main Dish

METHOD: Other stovetop

TIME: Prep: 25 min. Cook: 30 min.

Ingredients:

  • 1 egg
  • 2 cups half-and-half cream, divided
  • 1 cup soft bread crumbs
  • 1 small onion, finely chopped
  • 1-3/4 teaspoons salt, divided
  • 1-1/2 pounds ground beef
  • 1 tablespoon butter
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon beef bouillon granules
  • 1/2 teaspoon pepper
  • 1/8 to 1/4 teaspoon garlic salt
  • 3 cups water
  • 1 pound red potatoes, cubed
  • 1 package (10 ounces) frozen peas, thawed

Directions:

In a bowl, beat egg; add 1/3 cup cream, bread crumbs, onion and 1 teaspoon of salt. Add beef; mix well. Shape into 1/2-in. balls. In a Dutch oven or soup kettle, brown meatballs in butter, half at a time. Remove from the pan; set aside. Drain fat.
    To pan, add flour, bouillon, pepper, garlic salt and remaining salt; stir until smooth. Gradually stir in water; bring to a boil, stirring often. Add potatoes and meatballs.
    Reduce heat; cover and simmer for 25 minutes or until the potatoes are tender. Stir in peas and remaining cream; heat through. Yield: 8 servings (about 2 quarts).


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