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. —Deborah Taylor, Inkom, Idaho
Swedish Meatball Soup
Swedish Meatball Soup
Prep Time
25 min
Cook Time
30 min
Yield
8 servings (2 quarts)
Ingredients
- 1 large 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 large bowl, beat egg; add 1/3 cup cream, bread crumbs, onion and 1 teaspoon salt. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1/2-in. balls.
- In a Dutch oven, brown meatballs in butter in batches. Remove from the pan; set aside. Drain fat.
- Add flour, bouillon, pepper, garlic salt and remaining salt to pan; stir until smooth. Gradually stir in water; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add potatoes and meatballs.
- Reduce heat; cover and simmer for 25 minutes or until potatoes are tender. Stir in peas and remaining cream; heat through.
Nutrition Facts
1 cup: 366 calories, 19g fat (9g saturated fat), 117mg cholesterol, 785mg sodium, 22g carbohydrate (5g sugars, 3g fiber), 23g protein.
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