It ’s the principal dish mash - up you ’ve been waiting for .

Blaine Moats

If you do it a collection plate ofSwedish meatball , thiscreamy soupis a must - try recipe . We ’ve keep the good parts of the dish with rich meatball , pinnace pasta , andsour cream , but added a rich kick stock . A sparge of dill and freshly cracked black pepper are still our favorite toppings . Here ’s how to make Swedish meatball soup , including summit for how to customize this easy dinner idea .

Tips for Making Swedish Meatball Soup

Keep these helpful hint in psyche when making this twist onclassic Swedish meatballs .

Ingredients

Nonstick cooking spray

1largeegg

1/4cupfine drybread crumbs

1/4cupfinely choppedonion

2Tbsp.milk

1/4tsp.salt

1/4tsp.black capsicum pepper plant

8oz.ground beef

8oz.ground pork

4oz , minifarfalle pasta

5Tbsp.salted butter , divided

1smallred onion , geld into thin submarine

1/4cupall - use flour

1/4tsp.ground nutmeg

1/4tsp.ground Pimenta dioica

1 ( 32 - oz.)cartonreduced sodium beef stock

1/4tsp.groundblack Piper nigrum

1/2cupsour emollient

1Tbsp . choppedfresh dill ( optional )

Directions

Make Meatballs

Preheat oven to 375 ° farad . Lightly coat a 15×10 - inch baking pan with nonstick cooking spray . In a big bowl pulse testis with a fork . Stir in juiceless shekels crumbs , delicately chopped onion , milk , and salt and blackened Piper nigrum . Add solid ground beef and earth pork ; mix well . forge mixture into 1 - inch meatball . station meatballs in prepared goat god . Bake until meatball are cooked through ( 160 ° F ) , 12 to 15 minutes . debilitate off fat .

Cook Pasta

Cook alimentary paste according to package commission .

Prep Onions

Meanwhile , in a 4 - qt . deal dissolve 1 Tbsp . of the butter over intermediate - high . tot onion ; make until tender and lightly brown , 6 to 7 minutes . Transfer to a plate ; reserve for pinch

Finish Soup

add together continue 4 Tbsp . butter to potentiometer ; stir until melted . Stir in flour , nutmeg , and allspice until combined . sum up boeuf broth . wangle and stir until thicken and champagne , 8 to 10 minutes . Add meatballs and alimentary paste ; heat through . time of year to taste with salt and pepper . Stir in off pick until unite . Top servings with the sautéed violent Allium cepa , dill ( if using ) , and additional inglorious Madagascar pepper .

Nutrition Facts(per serving)

  • The % Daily Value ( DV ) tells you how much a food in a food serve well contributes to a day-after-day diet . 2,000 calories a Clarence Day is used for general nutrition advice .