Taste of Home
Swedish Meatball Soup
TOTAL TIME: Prep: 25 min. Cook: 30 min.
YIELD: 8 servings (2 quarts).
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
Ingredients
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1 large egg
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2 cups half-and-half cream, divided
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1 cup soft bread crumbs
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1 small onion, finely chopped
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1-3/4 teaspoons salt, divided
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1-1/2 pounds ground beef
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1 tablespoon butter
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3 tablespoons all-purpose flour
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3/4 teaspoon beef bouillon granules
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1/2 teaspoon pepper
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1/8 to 1/4 teaspoon garlic salt
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3 cups water
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1 pound red potatoes, cubed
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1 package (10 ounces) frozen peas, thawed
Directions
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1.
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.
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2.
In a Dutch oven, brown meatballs in butter in batches. Remove from the pan; set aside. Drain fat.
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3.
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.
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4.
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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