Ingredients
Scale
- 1 lb (450 g) ground beef or beef (or a mix)
- ½ cup (60 g) breadcrumbs
- 1 large egg
- ¼ cup (60 ml) milk
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp (28 g) butter
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 tbsp (24 g) all-purpose flour
- 4 cups (960 ml) beef broth
- 1 cup (240 ml) heavy cream
- ½ tsp nutmeg
- 2 cups (200 g) egg noodles or diced potatoes
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- In a large bowl, combine ground beef (or beef), breadcrumbs, egg, milk, onion powder, garlic powder, salt, and black pepper. Mix until well combined. Roll the mixture into small meatballs (about 1-inch in diameter) and set aside.
- Heat a large skillet over medium heat and add a little oil. Brown the meatballs in batches for 4-5 minutes until golden on all sides. Remove them from the skillet and set aside.
- In a large pot, melt butter over medium heat. Add diced onion, carrots, and celery; cook for 5–7 minutes until softened. Stir in flour; cook for another 1–2 minutes to create a roux.
- Gradually pour in beef broth while whisking to eliminate lumps. Bring the soup to a simmer; add nutmeg, salt, and black pepper. Gently add browned meatballs along with egg noodles (or diced potatoes). Continue simmering for 10–12 minutes until noodles or potatoes are tender.
- Stir in heavy cream; cook for an additional 2–3 minutes. Taste and adjust seasoning with more salt and pepper if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Swedish
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 520
- Sugar: 4g
- Sodium: 830mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg