This stoup is a one-pot Swedish meatballs and egg noodle supper, but soupier!
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Heat a medium soup pot over medium to medium-high heat. Add the EVOO and butter and when the butter melts into the EVOO, add the mushrooms, celery, carrots, onions, and bay leaf. Cook until the mushrooms are tender and the celery, carrots, and onions begin to soften, 7 to 8 minutes. Season with salt and pepper and add the flour. Cook for another minute. Whisk in the beef and chicken stock to combine. Cover the pot and bring to a boil.
Step 2
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 soup and add the balls. The dumplings will cook in the soup. After 2 to 3 minutes, stir in the egg noodles and cook for 6 minutes more. Turn off the heat and stir the sour cream into the stoup. Adjust the salt and pepper and fish out the bay leaf. Serve the stoup with a generous sprinkle of either chives or dill and chopped parsley.
Tidbit
Step 3
I mix beef and chicken stock to make a flavor similar to veal stock for this soup. If you live near a market or kitchen store (such as Williams-Sonoma), you can buy and use 6 cups of veal stock for this recipe.
