Total Time
45mins
Prep 10 mins
Cook 35 mins

From a little Norwegian Recipe book of mine. Serve as a main dish soup in individual bowls, sprinkled with parsley. Makes about 6 servings.

Ingredients Nutrition

Directions

  1. About 1 hour before serving: In large saucepan, melt 3 tablespoons butter. In it, saute onion and carrots until golden brown.
  2. Add flour, cayenne pepper and bouillon cubes. Add 5 1/2 cups water and bring to a boil while stirring constantly.
  3. Simmer, partially covered, for 15 minutes.
  4. Meanwhile, make meatballs combining meat, 1/4 cup snipped parsley, seasoned salt, bread crumbs and egg. Form into about 25 balls.
  5. In a skillet, melt 1 tablespoon butter. In it, saute meatballs until brown on all sides.
  6. Add to soup together with frozen peas and sherry and simmer 5 minutes.
  7. Serve.

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