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What's For Dinner? v19.31: Meatballs in soup! [1]
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Date: 2025-02-01
A few months ago, I wrote about one of my favorite meatball dishes ; tonight I’d like to share a couple of soup recipes featuring those tasty little morsels, perfect for these cold winter nights. The first is kind of a production — lots of ingredients, pans and utensils and takes me a good 3 hours to pull together. The second is a good pantry cleanout dish — make the meatballs (or pull them out of the freezer), slice some veggies, empty a bunch of cans and heat.
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From front left: bread, meat, cream, mushrooms, noodles, celery, broth, carrots
Swedish Meatball Soup
Meatballs:
Half of the meatballs after browning
¾ cup fresh bread crumbs, lightly packed
1/3 cup heavy cream
½ large onion, minced
1 tablespoon olive oil
½ pound ground beef, turkey, or plant-based alternative
½ pound ground pork
1 egg
1 teaspoon each salt, garlic powder
¼ teaspoon each black pepper, nutmeg, allspice
black 1 tablespoon each butter, olive oil
Soak bread crumbs in cream about 15 minutes. While the bread is soaking, heat olive oil in large skillet or dutch oven and saute minced onion for about 5 minutes. Add onion to soaked bread crumbs along with rest of the meatball ingredients and mix well. Form into small meatballs (about 40). Melt butter and olive oil in skillet or dutch oven; add half of the meatballs and cook until well-browned. Remove to baking sheet lined with paper towels; add other half of the meatballs to the skillet and repeat. Note: these meatballs are rather delicate; I turned them with a nylon spoon rather than a flat spatula.
Start a large pot of water boiling; when ready, cook until al dente according to package directions:
8 ounces wide egg noodles
Drain; return to pot and stir in:
1 tablespoon butter
Veggies after stirring in flour and some of the broth
Soup:
5 tablespoons butter
2 carrots, thinly sliced
2 stalks celery, sliced
8 ounces mushrooms, sliced
4 garlic cloves, minced
½ cup flour
7 cups beef broth
1 cup heavy cream mixed with 2 tablespoons cornstarch
1 teaspoon Worcestershire sauce
1 teaspoon each dried parsley, salt
½ teaspoon each paprika, black pepper
½ cup sour cream or Greek yogurt
After adding remainder of broth and cream and stirring to thicken
Melt butter in Dutch oven or soup pot over medium-high heat; add carrots, celery and mushrooms and saute for 3 minutes. Add garlic
and saute 30 seconds more; sprinkle in flour and cook for 3 minutes, stirring constantly. Lower heat to low and slowly stir in broth, followed by cream/cornstarch mixture, then Worcestershire, parsley, salt, paprika and pepper. Raise heat to medium-high and bring to a boil, stirring frequently; cook until slightly thickened, about 5 minutes. Lower heat to low, add meatballs, cover and cook 5 minutes, stirring occasionally. Stir in sour cream or yogurt until smooth, then noodles. (I prefer to add the sour cream/yogurt as a garnish after dishing up.) Garnish with fresh parsley to serve, if desired.
Swedish Meatball Soup garnished with Greek Yogurt
Sunday Supper Soup
(pictured at top of diary)
I probably got this recipe out of a magazine at some point; it comes together quickly and can be done on the stove or in the slow cooker. I almost always cook my generic meatballs in the oven on a cookie sheet and save them in the freezer, so they’re on hand for soups and pasta dishes.
From left: meatballs, parsley, basil, oregano, beef consommé, tomatoes, onion soup mix (on top of tomatoes); front: celery and carrots.
1-1/2 pound ground beef, turkey, pork, or plant-based alternative
1 egg, slightly beaten
½ cup soft bread crumbs
3 tablespoons milk or water
¼ teaspoon salt
5 tablespoons chopped fresh parsley, divided
2 tablespoons butter
1 10-1/2 ounce can condensed beef broth (or 3 cups regular beef broth and skip the water)
2 cups water
1 28 ounce can tomatoes, undrained
1 envelope dry onion soup mix
2 sliced carrots
2 sliced celery stalks
½ teaspoon dried oregano leaves
½ teaspoon dried basil leaves
Veggies and herbs simmering in broth
Combine meat, egg, bread crumbs, water, salt and 1 tablespoon of the parsley; form into small balls (about 24). Melt butter in Dutch oven or soup pot; add meatballs half at a time and brown on all sides. Drain on paper towels and set aside; remove grease from pot. In same pot, add broth, water, tomatoes, onion soup mix, carrots, celery, 4 tablespoons parsley, oregano and basil; bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally, then add meatballs and simmer 20 minutes more.
Note: this is a very adjustable recipe, so use whatever veggies and herbs you like. I think the onion soup mix really makes it, but you could no doubt come up with a Better Than Bouillon combo that would work. I’ve put it in a slow cooker on low for 4-6 hours with frozen meatballs and it’s been just fine.
Wish I had a ‘before’ picture — can’t believe how well it cleaned up!
Now, my question of the week — have any of you come up with a really good method for cleaning your enameled cast iron cookware? I don’t remember what I cooked in mine that left a brownish stain on the bottom, but I’ve had no luck getting it out with either baking soda or Barkeeper’s Friend. Someone online suggested a water & bleach combo, but I’ve been reluctant to try that.
Speaking of Barkeeper’s Friend, though, it did a wonderful job of clearing up my grandmother’s 1950s era Libbey glassware that had a film on it.
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