January 5, 2016

Swedish Meatball Soup

I made this soup yesterday for our supper, and I just want to tell you that it is delicious!!  We had it left over for lunch today.  Still delicious!!

I made the meatballs from scratch.  I contemplated buying them already made, but they were $7.99 for a bag, and since I am practicing "frugal January" after the great expense of "Christmas 2015", I decided I could make my own for a little less.  Besides, they were better.  Trust me on this.

I got my inspiration for this soup from lifeingraceblog.com.  She has some fabulous soup recipes. 

I love soup.  And this one will certainly go into my rotation of soup recipes.

Here's how I did it:

Swedish Meatballs

1 pound of ground beef
4 tablespoons of olive oil
1 teaspoon of minced garlic
1/2 onion, chopped or diced
1 tablespoon of parsley
kosher salt and freshly ground pepper, to taste
1 egg
2 tablespoons of heavy whipping cream
1/2 cup of bread crumbs

In a skillet, I heated 1 tablespoon of olive oil and cooked the onions until they were translucent. 

I mixed the ground beef, cooked onions and all the rest of the ingredients into a mixing bowl and you can either stir with a spoon or mix with your hands.   I used a cookie scoop, and scooped the meatball mixture out and rolled it into a ball (approximately 1-1/2 inches).

I added two to three more tablespoons of olive oil to the skillet and browned the meatballs on all sides.  I did this in two batches.  I honestly don't remember how many meatballs this made, but it made plenty for a pot of soup.

I removed the meatballs to a plate covered with a paper towel to drain excess grease.

Do not discard drippings that are left in  the skillet.

For the Soup

3 tablespoons of butter
3 tablespoons of flour
5 cups of chicken broth
1 cup of half and half
1 cup of milk
1 cup of water
3 cups of no-yolk egg noodles
salt and freshly ground pepper

I poured the drippings from the skillet into a dutch oven and melted the butter with these drippings.  I added three tablespoons of butter, the chicken broth, half and half, milk and cooked until it thickened slightly.  I then added the egg noodles and meatballs, salt and pepper.  I let it cook on low for quite awhile.  Since I made it early in the day, at some point, I covered it and turned the heat off.  I reheated it when we were ready to eat, and I added a cup of water to it at that point to thin it out a bit.

It is delicious and certainly worthy to serve to family and friends!!


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