Swedish Meat Dumpling Stoup
Serves 4-6
1 Tbsp olive oil
2 Tbsp unsalted buter, cut into pieces
1/2 lb. white mushrooms, thinly sliced
2 celery ribs, finely chopped
1 c shredded carrots or l large carrot sut into matchsticks
1 medium onion, thinly sliced
1 bay leaf
2 Tbsp flour
2 c beef stock or broth
1 qt chicken stock or broth
1 lb. ground veal or meatloaf mix (you could use any ground meat you like)
2 rounded tsps dijon mustard
1 egg, beaten
1/2 to 2/3 c bread crumbs
1 tsp nutmeg
1/2 lb. medium or wide egg noodles
1 c sour cream
2-3 Tbsp chives or dill, your choice
2-3 Tbsp parsley (optional)
Heat a medium soup pot over medium to medium-high heat. Add olive oil and butter and when the butter melts into the olive oil, add mushrooms, celery, carrots, onions, and bay leaf. Cook until the mushrooms are tender and the celery, carrots, and onions begin to soften, about 7-8 minutes. Season with salt and pepper and add the flour. Cood for another minute. Whisk in the beef and chicken stock to combine. Cover the pot and bring to a boil.
While the soup comes to a boil (or do before you make the soup), mix the meat with mustard, egg, bread crumbs, nutmeg, salt, and pepper. Roll meat mixture into 1-inch balls. Remove the lid from the soup and add the meatballs. They will cook in the soup. After 2-3 minutes, stire in the egg noodles and cook for 6 minutes more. Turn off the heat and stir in the sour cream. Adjust the salt and pepper if needed and fish out bay leaf. Serve with generous sprinkle of chives or dill and parsley.
