Prep 20 mins
Cook 1 hr 35 mins
ZWT6 - Scandinavia
- 8 medium potatoes, peeled and cubed
- 2 large onions, chopped
- 1 cup celery, sliced
- 1 1⁄2 cups carrots, sliced
- 6 cups beef stock
- salt and pepper
- 1 lb ground beef
- 1 egg
- 3 tablespoons milk
- salt and pepper
- Add all vegetables to meat stock. Season to taste and simmer for one hour.
- Combine beef, egg, milk and seasonings. Form into very small meatballs.
- Drop meatballs into boiling soup and cook 10 to 15 minutes.
I spotted this recipe back during the summer Zaar Tour and had to wait for a cold, grey, rainy day to prepare it. The soup is super easy to make however I would next time enhance the flavor by adding both dried dill and freshly ground allspice to the meatballs. Fresh, local grass-fed beef and fresh parsley from the garden were added. My husband and I ate a bowl of this soup for breakfast served with hearty bread. It thickened up nicely, too, overnight. Thanks for posting! Will make again!
This was really easy, BUT, I cheated. We made this recipe for meatballs a couple of days earlier for another meal, but how can two people eat that many meatballs? http://www.food.com/recipe/norwegian-meatballs-in-brown-gravy-253156 So, we halved this, added the rest of those meatballs and a bay leaf (I was shocked bay leaf wasn't in the recipe). Delicious.
I like this ~ very easy to make and quite tasty. Simple flavors, but very good. I used grass-fed beef and I got 97 wee meatballs out of it! I did add some parsley, both to the stock and to the meatball mix. It added a touch more flavor. Thanks for posting ElaineAnn ~ I'll keep this recipe around for when the weather cools off a bit! Made for ZWT6 ~ SCANDANAVIA Region and the Queens of Quisine!