Swedish Meatball Soup

  • Prep Time: 0 minutes
  • Cook Time: 0 minutes
  • Servings: 8 servings


  • 1/4 teaspoon garlic salt
  • 3 cup water
  • 1 pound potatoes red cubed
  • 1 package peas frozen 12 oz.
  • 1/2 teaspoon pepper
  • 3/4 teaspoon beef bouillon granules
  • 3 tablespoon flour
  • 1 tablespoon butter
  • 1 1/2 pound ground beef
  • 1 3/4 teaspoon salt
  • 1 small onion
  • 1 cup bread crumbs
  • 1 cup heavy cream divided use
  • 1 count egg


    1. In a large bowl, beat egg; add 1/4 cup cream, bread crumbs, onion and 1 teaspoon of salt. Crumble beef over mixture and mix well. Shape into 1/2-in. balls.
    2. In a Dutch oven, brown meatballs in butter in batches. Remove from pan; set aside. Drain.
    3. Add the flour, bouillon, pepper, garlic salt and remaining salt; stir until smooth. Gradually stir in water; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add potatoes and meatballs.
    4. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender. Stir in peas and remaining cream; heat through.
Nutritional Information
Swedish Meatball Soup

Servings Per Recipe: 8 servings

Amount Per Serving


  • Total Fat: g
  • Cholesterol: mg
  • Sodium: mg
  • Total Carbs: g
  •     Dietary Fiber: g
  • Protein: g


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