Swedish Meat Dumpling Stoup
- Ready In:
- 50mins
- Ingredients:
- 21
- Serves:
-
4
ingredients
- 14.79 ml extra virgin olive oil
- 29.58 ml unsalted butter, cut into pieces
- 226.79 g white mushroom, thinly sliced
- 2 celery ribs, finely chopped
- 236.59 ml shredded carrot
- 1 medium onion, thinly sliced
- 1 bay leaf
- salt
- fresh ground black pepper
- 29.58 ml all-purpose flour
- 473.18 ml beef broth
- 946.0 ml chicken broth
- 453.59 g ground veal (meatloaf mix of ground beef, veal, and pork combined)
- 11.09 ml Dijon mustard
- 1 egg, beaten
- 118.29-157.80 ml plain breadcrumbs
- 2.46 ml freshly grated nutmeg
- 226.79 g egg noodles (medium or wide)
- 236.59 ml sour cream
- 29.58-44.37 ml chopped fresh chives or 29.58-44.37 ml fresh dill
- 29.58-44.37 ml chopped fresh flat-leaf parsley
directions
- 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.
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