Swedish Meatball Soup
Country Woman
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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).