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- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter, cut into pieces
- 1/2 lb white mushroom, thinly sliced
- 2 celery ribs, finely chopped
- 1 cup shredded carrot
- 1 medium onion, thinly sliced
- 1 bay leaf
- fresh ground black pepper
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 quart chicken broth
- 1 lb ground veal (meatloaf mix of ground beef, veal, and pork combined)
- 2 1/4 teaspoons Dijon mustard
- 1 egg, beaten
- 1/2-2/3 cup plain breadcrumbs
- 1/2 teaspoon freshly grated nutmeg
- 1/2 lb egg noodles (medium or wide)
- 1 cup sour cream
- 2 -3 tablespoons chopped fresh chives or 2 -3 tablespoons fresh dill
- 2 -3 tablespoons chopped fresh flat-leaf parsley
- 1Heat a soup pot over medium to medium-high heat; add in olive oil and butter; when the butter melts into the oil, add in the mushrooms, celery, carrots, onions, and bay leaf.
- 2Cook until the mushrooms are tender and the other vegetables begin to soften, 7-8 minutes.
- 3Season with salt and pepper; add in the flour; cook another minute.
- 4Whisk in the beef and chicken broth to combine.
- 5Cover the pot and bring to a boil.
- 6While the soup comes to a boil, mix the veal with the mustard, egg, bread crumbs, nutmeg, salt, and pepper.
- 7Roll the meat into small balls, 1-inch in diameter, tops.
- 8Remove the lid from the pot and add in the balls; after 2-3 minutes, stir in the egg noodles and cook 6 minutes more.
- 9Turn off the heat and stir in the sour cream into the stoup.
- 10Adjust taste w/ salt and pepper; discard bay leaf.
- 11Serve stoup with a generous sprinkle of chives or dill and chopped parsley.
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Nutritional Facts for Swedish Meat Dumpling Stoup
Serving Size: 1 (775 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 750.8
- Calories from Fat 313
- Total Fat 34.8 g
- Saturated Fat 15.8 g
- Cholesterol 232.7 mg
- Sodium 1536.7 mg
- Total Carbohydrate 64.5 g
- Dietary Fiber 5.1 g
- Sugars 9.0 g
- Protein 44.1 g