Description
A cozy, creamy delight perfect for cold weather, featuring tender meatballs, silky broth, and soft potatoes.
Ingredients
For the Meatballs
- 1 lb Ground beef (Use for homemade meatballs)
- 1 cup Breadcrumbs (Soaked in milk)
- 1 large Egg
- 1 tsp Allspice (For flavor)
- 1 tsp Nutmeg (For flavor)
- to taste Salt and black pepper
For the Soup
- 2 Tbsp Butter (For browning meatballs)
- 2 Tbsp Olive oil
- 1 large Onion (Yellow onion preferred)
- 3 cloves Garlic (Minced)
- 2 medium Carrots (Diced)
- 2 stalks Celery (Diced)
- 2 medium Potatoes (Russet or Yukon Gold, diced)
- 4 cups Beef broth or chicken broth (Mix for balance)
- 1 cup Heavy cream or half-and-half (For richness)
- 3 Tbsp Flour (To thicken the soup)
- 2 Tbsp Worcestershire sauce
- 1 Tbsp Dijon mustard
- 2 Tbsp Fresh parsley (For garnish)
- 2 Tbsp Fresh dill (For garnish)
Instructions
Preparation
- Heat butter and olive oil in a heavy pot.
- Brown the meatballs until they get a little color, then remove and set aside.
- In the same pot, sauté onion, carrot, and celery with a pinch of salt until soft.
- Add minced garlic and stir for 30 seconds.
- Sprinkle in flour and cook for one minute.
Cooking
- Whisk in the broth slowly while scraping up the browned bits.
- Add potatoes, Worcestershire sauce, Dijon mustard, allspice, and nutmeg.
- Bring to a gentle simmer and cook until potatoes are tender.
- Return meatballs to the pot and lower the heat.
- Pour in the cream, stirring gently; do not boil.
- Taste and season with salt and pepper.
- Finish with fresh parsley and dill before serving.
Notes
Best served warm with crusty bread on the side. Great for freezing, just leave out the cream until reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Cuisine: Comfort Food, Swedish