Swedish Meat Dumpling Stoup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement