Prep 40 mins
Cook 10 mins
- 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
- Heat 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.
- Cook until the mushrooms are tender and the other vegetables begin to soften, 7-8 minutes.
- Season with salt and pepper; add in the flour; cook another minute.
- Whisk in the beef and chicken broth to combine.
- Cover the pot and bring to a boil.
- While the soup comes to a boil, mix the veal with the mustard, egg, bread crumbs, nutmeg, salt, and pepper.
- Roll the meat into small balls, 1-inch in diameter, tops.
- Remove the lid from the pot and add in the balls; after 2-3 minutes, stir in the egg noodles and cook 6 minutes more.
- Turn off the heat and stir in the sour cream into the stoup.
- Adjust taste w/ salt and pepper; discard bay leaf.
- Serve stoup with a generous sprinkle of chives or dill and chopped parsley.
Somewhere between Swedish meatballs on noodles, beef Stroganoff, and a soup, this stew was incredibly hearty and warming on a stormy evening. Good ratio of vegetables to meat. Nice dill flavor without being overpowering. Just yummy.