Ingredients
Scale
- 1 pound ground beef or mixture of beef and pork
- 1/2 cup bread crumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 1 egg
- Salt and pepper to taste
- 4 cups beef or vegetable broth
- 1 cup heavy cream
- 2 carrots, sliced
- 2 celery stalks, sliced
- Fresh parsley for garnish
Instructions
- In a bowl, combine ground meat, bread crumbs, milk, onion, egg, salt, and pepper. Mix well and form into small meatballs.
- In a large pot, bring broth to a simmer. Carefully add meatballs and cook until they are cooked through and floating, about 10 minutes.
- Remove the meatballs and set aside. To the broth, add carrots and celery; simmer until vegetables are tender.
- Stir in heavy cream and return meatballs to the soup. Heat through but do not boil.
- Garnish with chopped parsley and serve hot.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Simmering, boiling
- Cuisine: Swedish
- Diet: Dairy
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 90 mg