If you love Swedish meatballs you are going to love this soup. If you have never tried them you are still going to love this soup.
Lightly spiced meatballs bound with bread crumbs and cream are served in a creamy broth along with potatoes and peas. It’s ultra-comfort food and perfect for the cooler temps to come.
Swedish Meatball Soup
2 cups half-and-half cream, divided
1 cup soft bread crumbs
1 small onion, finely chopped
1 teaspoon salt
1 1/2 pounds ground beef
1 tablespoon butter
3 tablespoons flour
3/4 teaspoon beef bouillon granules
1/2 teaspoon pepper
1/4 teaspoon garlic salt
3 cups water
1 pound red potatoes, cubed
10 ounces frozen peas, thawed
1. In a large bowl, beat egg then add 1/3 cup cream, bread crumbs, onion and salt. Crumble beef over mixture and mix well. Shape into 1/2-inch balls.
2. In a Dutch oven, brown meatballs in butter in batches. Remove from the pan and set aside. Drain fat.
3. Add flour, bouillon, pepper and garlic salt to pan. Stir until smooth. Gradually stir in water then bring to a boil. Reduce heat and cook, stirring, for 2 minutes or until thickened. Add potatoes and meatballs.
4. Reduce heat. Cover and simmer soup for 25 minutes or until potatoes are tender. Stir in peas and remaining cream. Heat through, correct seasoning and serve.
Serves 8 (Makes about 2 quarts)
Recipe from Country Woman Magazine
I was looking for some music from Sweden to go along with the soup. During my search I spotted Sad Day For Puppets and knew I had found my band.
What a great name for a band. The images that go through my head are insane.
And images not in my head:
Luckily the band with an awesome name also has some terrific songs.
The fabulously shoegazey ‘Cold Hand’ doesn’t need soup to warm it up, but there is plenty to ladle out to make those sad puppets happy.