Swedish Meatball Soup

• porzioni: 6 servings
• tempo di preparazione: 25 minutes
• tempo totale: 1 hour

Ingredienti

2 large eggs

2/3 c. fresh bread crumbs

1 clove garlic, grated

1 tbsp. heavy cream

1 tsp. kosher salt

1/2 tsp. ground allspice

1/2 tsp. grated fresh nutmeg

1/2 tsp. ground white pepper or black pepper

1/4 tsp. ground ginger

12 oz. ground beef

4 oz. ground sweet pork sausage

1/4 c. extra-virgin olive oil

1 small red onion, chopped

3 medium stalks celery, sliced into 1/2"-thick half-moons

2 small carrots, sliced into 1/2"-thick half-moons

5 cloves garlic, grated

8 oz. russet potatoes, peeled, chopped (about 1 1/2 c.)

Kosher salt

Ground white or black pepper

2 tbsp. all-purpose flour

1 tbsp. spicy mustard

1 c. lager beer

2 qt. low-sodium chicken broth

4 oz. egg noodles

4 oz. grated sharp cheddar

3/4 c. heavy or light cream

1/4 c. chopped fresh parsley

Istruzioni

Meatballs

In a large bowl, mix eggs, bread crumbs, garlic, cream, salt, allspice, nutmeg, pepper, and ginger. Add beef and pork and mix until well combined.

Form mixture into 18 to 20 balls (about 1 heaping tablespoonful each). Arrange on a parchment-lined baking sheet.

In a large pot over medium heat, heat oil. Cook meatballs, turning occasionally, until golden brown (they’ll be about three-quarters of the way cooked), 2 to 3 minutes per side. Return to baking sheet lined with clean parchment.

Soup

In same pot over medium-high heat, cook onion, celery, and carrot, stirring constantly, until onion and celery start to soften, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add potatoes and cook, stirring frequently to make sure starch doesn’t stick to pot, until edges are translucent, 3 to 5 minutes; season with salt and pepper.

Add flour and mustard, stirring to coat vegetables. Add beer, scraping up browned bits from bottom of pot, and cook, stirring occasionally, until liquid is slightly reduced, 3 to 5 minutes.

Add broth, reduce heat to medium-low, and bring to a simmer. Add meatballs (the soup should not be boiling) and cook, stirring occasionally, until slightly thickened and meatballs and carrots are tender, 7 to 9 minutes. Add noodles and cook, stirring occasionally, just until al dente, about 6 minutes; season with salt and pepper, if needed.

Remove from heat. While stirring, add cheese and cream until cheese is melted.

Divide soup among bowls. Top with parsley.

Nutrizione

• Calorie: 694
• Grassi Totali: 46 g
• Grassi Saturi: 18 g
• Grassi Trans: 1 g
• Colesterolo: 186 mg
• Sodio: 1474 mg
• Carboidrati Totali: 34 g
• Fibra Alimentare: 3 g
• Zuccheri Totali: 4 g
• Proteine: 32 g