Ingredients
Scale
- 1 lb (450 g) ground beef or pork (or a mix)
- ½ cup (60 g) breadcrumbs
- 1 large egg
- ¼ cup (60 ml) milk
- 1 tsp Worcestershire sauce
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp (28 g) butter
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 tbsp (24 g) all-purpose flour
- 4 cups (960 ml) beef broth
- 1 cup (240 ml) heavy cream
- ½ tsp nutmeg
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- 2 cups (200 g) egg noodles or diced potatoes
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- In a large bowl, mix the ground beef or pork with breadcrumbs, egg, milk, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Combine everything well. Roll the mixture into small meatballs (about 1-inch in diameter) and set them aside.
- In a large skillet over medium heat, add a bit of oil and brown the meatballs in batches for 4-5 minutes, turning until golden on all sides. Remove the meatballs and set them aside.
- In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften. Stir in the flour and cook for another 1-2 minutes to make a roux.
- Gradually whisk in the beef broth to combine and get rid of any lumps. Bring the soup to a simmer, then add the nutmeg, salt, and black pepper.
- Gently add the browned meatballs to the pot along with the egg noodles or diced potatoes. Simmer for 10-12 minutes, until the noodles or potatoes are tender and the meatballs are cooked through.
- Stir in the heavy cream and cook for another 2-3 minutes. Taste the soup and add more salt and pepper if needed.
- Ladle the soup into bowls and garnish with fresh parsley, if you like. Serve warm.
Notes
For a lighter option, use ground turkey or chicken. You can add extra vegetables for more nutrition, and adjust spice levels with cayenne pepper or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Swedish
- Diet: Gluten-Free (with modifications)
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg