SWEDISH MEATBALL SOUP
This kid friendly soup combines the classic flavors of Swedish meatballs and their signature creamy gravy into a tidy, one-pot recipe brimming with vegetables (and nutrition too!). Mini Swedish meatballs are browned for flavor, then simmered in a rich and creamy broth with tender vegetables and just the right dose of umami for a mouth-watering meal that packs in flavor.
Provided by Danielle Esposti
Categories Appetizer
Time 55m
Number Of Ingredients 18
Steps:
- Combine the ground beef with the parsley, salt, onion powder, garlic powder, allspice and nutmeg in a large mixing bowl. Mix until the seasoning is worked into the ground beef. Form the beef into half ounce (1 tablespoon) meatballs.
- Heat a dutch oven over medium heat; add the olive oil and heat until it shimmers. Add half the meatballs to the olive oil and toss to coat in the fat. Sautee until the meatballs are browned, turning every minute or so to evenly cook on all sides. Remove the browned meatballs with a slotted spoon and set aside onto a plate. Repeat with the second batch of meatballs.
- Pour out all but one tablespoon of fat from the dutch oven, then return to medium heat. Add the onion and sautee until translucent, 5-6 minutes.
- Pour in 1 cup beef broth to deglaze the pan. Cook until the broth stops bubbling and stir continuously to scrape up the browned bits from the bottom of the pot. Add the remaining beef broth, as well as the coconut aminos or soy sauce, apple cider vinegar, carrots, celery, and potatoes. Bring the liquid to a low boil, then reduce heat to medium low and simmer until the potatoes are cooked through, 15 minutes.
- Whisk the cornstarch and water to make a slurry. Pour the slurry into the soup along with the heavy cream. Stir to combine. Add the meatballs back to the pot. Simmer until the broth has thickened and the meatballs are cooked through, 5-8 additional minutes.
- Ladle into bowls. Garnish with chopped parsley and serve immediately.
Nutrition Facts : Calories 501 kcal, Carbohydrate 24 g, Protein 29 g, Fat 33 g, SaturatedFat 15 g, Cholesterol 95 mg, Sodium 981 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
SWEDISH MEATBALLS WITH CREAM OF MUSHROOM SOUP
Provided by Victor
Number Of Ingredients 20
Steps:
- In a large non-stick skillet, roast the bread crumbs over medium to medium-high heat, stirring constantly. Bread crumbs are done when darker in color and smell toasty. That takes about 2-3 minutes. Transfer to a large mixing bowl.
- In the same skillet, heat two tablespoons of olive oil, add the chopped onions and cook them until soft, about 3 minutes. Season with a pinch of salt and pepper and transfer to the bowl with the breadcrumbs.
- Add the ground meat, milk, egg, parsley, salt and spices to the bread crumb and onion mixture. Mix well to combine.
- From the meat mixture, make approximately 20 meatballs of even size. Set aside on a plate.
- Heat oil and butter in a skillet over medium-high heat. Brown the meatballs on all sides. If you skillet is not big enough, you may wan to do it in two batches so that it's easier to turn the meatballs. Set aside on a plate.
- Pour the broth to the skillet and bring a boil, stirring to scrape up the browned bits from the bottom of the skillet. If you used a non-stick pan, you probably won't have many of those, which is OK.
- Stir in the cream of mushroom soup and the sour cream.
- Return the meatballs back to the pan. Reduce heat to low, cover and cook for 5 minutes or until the meatballs are cooked through.
- Serve the meatballs while they are hot with noodles, with the sauce poured over and a sprinkle of fresh parsley on top. If you don't want to serve immediately, keep the meatballs warm, tightly covered.
Nutrition Facts : Calories 409 kcal, Carbohydrate 12 g, Protein 27 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 119 mg, Sodium 1056 mg, Sugar 2 g, ServingSize 1 serving
SWEDISH MEATBALL SOUP
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. -Deborah Taylor, Inkom, Idaho
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a large bowl, beat egg; add 1/3 cup cream, bread crumbs, onion and 1 teaspoon salt. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1/2-in. balls. , In a Dutch oven, brown meatballs in butter in batches. Remove from the pan; set aside. Drain fat. , 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. , Reduce heat; cover and simmer for 25 minutes or until potatoes are tender. Stir in peas and remaining cream; heat through.
Nutrition Facts : Calories 366 calories, Fat 19g fat (9g saturated fat), Cholesterol 117mg cholesterol, Sodium 785mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.
MOM'S SWEDISH MEATBALLS
Mom fixed this Swedish meatball recipe for all sorts of family dinners, potluck suppers and PTA meetings. The scent of browning meat is intoxicating. Add to that the sweet smell of onions caramelizing, and everyone's mouth starts watering. -Marybeth Mank, Mesquite, Texas
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs (about 36). In a large skillet over medium heat, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan., For gravy, stir flour into drippings; cook over medium-high heat until light brown (do not burn). Gradually whisk in milk until smooth. Stir in the consomme, Worcestershire sauce, pepper and salt. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened., Reduce heat to medium-low; return meatballs to pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally., Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.
Nutrition Facts : Calories 837 calories, Fat 33g fat (14g saturated fat), Cholesterol 256mg cholesterol, Sodium 1744mg sodium, Carbohydrate 82g carbohydrate (10g sugars, Fiber 4g fiber), Protein 50g protein.
SWEDISH MEATBALLS (SVENSKA KOTTBULLAR)
Our family's traditional Christmas recipe, frequently doubled and kept warm in a crock pot. Worth the effort, and the meatballs are even better the next day! Reserve brown gravy and add sour cream to it the day you serve the leftovers.
Provided by Nom Nom Nom
Categories World Cuisine Recipes European Scandinavian
Time 1h25m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the bread crumbs into a small bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. While the bread is soaking, melt 1 teaspoon of butter in a skillet over medium heat, and cook and stir the onion until it turns light brown, about 10 minutes. Place onion into a mixing bowl; mix with the ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger. Lightly mix in the bread crumbs and cream.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls. Place the meatballs into the skillet, and cook just until the outsides are brown, about 5 minutes, turning the meatballs often. Insides of the meatballs will still be pink. Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.
- Bake in the preheated oven until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
- To make brown gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in enough beef broth to total about 2 1/2 cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. Just before serving, whisk in the sour cream. Season to taste with salt and black pepper. Serve the gravy with the meatballs.
Nutrition Facts : Calories 308.7 calories, Carbohydrate 11.9 g, Cholesterol 107.6 mg, Fat 21.3 g, Fiber 0.6 g, Protein 16.9 g, SaturatedFat 10.6 g, Sodium 794.2 mg, Sugar 3.2 g
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- To make the meatballs, place the bread into a small bowl and mix in 1/2 cup cream. Allow to stand until bread absorbs the cream, about 15 minutes, then add bread to food processor and pulse until completely broken up (it will look like mushy bread). Add pulverized cream bread to a large bowl.
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