Hearty Swedish Meatball Soup

Hearty Swedish Meatball Soup

This soup is a comforting and flavorful combination of classic Swedish meatballs and a rich vegetable broth.

Ingredients:

• For the meatballs:
  • 1 pound ground beef
  • ½ pound ground pork
  • 1 small onion, diced
  • 1 large egg, beaten
  • ½ cup panko breadcrumbs
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
• For the soup:
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 8 cups beef broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 cup chopped fresh green beans
  • 1 cup cooked egg noodles (optional)
  • Chopped fresh parsley, for garnish

Cooking Guide:

1. Make the meatballs: In a large bowl, combine ground beef, pork, diced onion, beaten egg, panko breadcrumbs, parsley, thyme, salt, and pepper. Mix gently until just combined. Roll the mixture into tablespoon-sized meatballs.
2. Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Drain any excess grease.
3. Sauté the vegetables: In a large pot, melt butter over medium heat. Add diced onion and cook until softened, about 5 minutes. Add garlic, carrots, and celery and cook for an additional 2-3 minutes, until softened.
4. Build the soup: Pour in the beef broth, diced tomatoes, soy sauce, Worcestershire sauce, thyme, and rosemary. Season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Add the browned meatballs and green beans to the pot. Simmer for an additional 10 minutes, or until the vegetables are tender and the meatballs are cooked through.
6. If using, stir in cooked egg noodles just before serving.
7. Serve hot, garnished with chopped fresh parsley.

Tips:

• For a richer flavor, use a combination of ground beef and ground veal in the meatballs.
• You can substitute chopped fresh dill for the parsley in the meatballs.
• For a thicker soup, whisk together a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and add it to the soup during the last few minutes of simmering.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simmer gently over low heat until warmed through.