Swedish Meatball Soup

  Lunch

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.

Swedish Meatball Soup

Average Rating: 4.6

TOTAL TIME: Prep: 25 min. Cook: 30 min.
YIELD: 8 servings (about 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

Instructions

  • 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 well. Shape into 1/2-in. balls.
  • 2. In a Dutch oven, brown meatballs in butter in batches. Remove from the pan; set aside. Drain fat.
  • 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.
  • 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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