Swedish Meatball Soup

• total tid: 40 minutes

Ingredienser

Ingredients- SERVES 8 GREEDY PEOPLE

For the Meatballs:

470 g ground pork OR Veal @gingerpigltd

650 g ground beef

60g Panko Breadcrumbs

120 ml whole milk

30 ml heavy cream @theestatedairy

1 large egg @clarence_court

6g Flaked Salt

1/2 White onion, grated

2 large garlic cloves, finely grated

1g Cracked Black Pepper

1 g) Ground Allspice

1 g) Ground Nutmeg

4 g) Finely chopped Fresh Thyme

2g) finely chopped Parsley

1g) Dill, finely chopped

Oil to fry

Sauce & Pasta ✨

3 Carrots roughly chopped

4 Celery Sticks, finely chopped

2 White Onions, finely sliced

8 Garlic Cloves, finely grated

60 g salted butter

35 g plain flour

800 ml beef stock

700 ml chicken stock

480 ml double cream

65ml sour cream

Juice of 1 small lemon

1 Tbsp Fennel Seeds

2 Tsp Worcestershire sauce

1 TBSP honey + 1 tablespoon caster sugar

1½ tablespoons soy sauce

Salt and Black Pepper to taste

250 g FRESH egg pasta

8g fresh parsley OR dill

To Garnish:

Lingonberry jam or cranberry sauce

Chopped fresh parsley

Vejledning

Add all the meatball ingredients together into a bowl and mush together until all the ingredients are combined. Roll into smaller than golf ball sized meatballs and place onto a large plate.

In a large pot fry the vegetables in the butter on a medium heat for 20 minutes. Add the flour and stir so it coats everything. Slowly pour in both the stocks to create the sauce. Stir so there are no lumps. Add the rest of the soup ingredients except the pasta, double and sour cream. Bubble away for 20 minutes.

Fry the meatballs in 3/4 batches on a low heat with a generous amount of vegetable oil. Cook for 4/5 minutes per batch and set aside. Repeat until you have no more raw meatballs.

Add the cooked meatballs to the sauce and add the double cream and sour cream and Pasta. Cook for 4/5 minutes if the pasta is fresh or 12/14 minutes if using dry. Serve into bowls with parsley, a generous spoon of ligonberry/cranberry jam.