SWEDISH MEAT DUMPLING STOUP
Make and share this Swedish Meat Dumpling Stoup recipe from Food.com.
Provided by ratherbeswimmin
Categories Veal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Heat a soup pot over medium to medium-high heat; add in olive oil and butter; when the butter melts into the oil, add in the mushrooms, celery, carrots, onions, and bay leaf.
- Cook until the mushrooms are tender and the other vegetables begin to soften, 7-8 minutes.
- Season with salt and pepper; add in the flour; cook another minute.
- Whisk in the beef and chicken broth to combine.
- Cover the pot and bring to a boil.
- While the soup comes to a boil, mix the veal with the mustard, egg, bread crumbs, nutmeg, salt, and pepper.
- Roll the meat into small balls, 1-inch in diameter, tops.
- Remove the lid from the pot and add in the balls; after 2-3 minutes, stir in the egg noodles and cook 6 minutes more.
- Turn off the heat and stir in the sour cream into the stoup.
- Adjust taste w/ salt and pepper; discard bay leaf.
- Serve stoup with a generous sprinkle of chives or dill and chopped parsley.
Nutrition Facts : Calories 750.9, Fat 34.9, SaturatedFat 15.8, Cholesterol 232.7, Sodium 1536.7, Carbohydrate 64.5, Fiber 5.1, Sugar 9, Protein 44.1
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