Swedish Meatballs Soup

Name: Swedish Meatballs Soup
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 9 serving(s)
Ingredients: 1 egg; 2 cups half-and-half cream, divided; 1 cup soft breadcrumbs; 1 small onion, finely chopped; 1 3/4 teaspoons salt, divided; 1 1/2 lbs ground beef; 1 tablespoon butter; 3 tablespoons all-purpose flour; 3/4 teaspoon beef bouillon granules; 1/2 teaspoon pepper; 1/8-1/4 teaspoon garlic salt; 3 cups water; 1 lb red potatoes, cubed; 1 (10 ounce) package frozen peas, thawed

Submitted by Courtly

"This is from Taste of Home. It was entered into a soup contest by Debora Taylor. It was in the top 12! I think this sounds really good!"

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Ready In:: 55mins
Ingredients:: 14
Serves:: 9

ingredients

1 egg
2 cups half-and-half cream, divided
1 cup soft breadcrumbs
1 small onion, finely chopped
1 ³⁄₄ teaspoons salt, divided
1 ¹⁄₂ lbs ground beef
1 tablespoon butter
3 tablespoons all-purpose flour
³⁄₄ teaspoon beef bouillon granules
¹⁄₂ teaspoon pepper
¹⁄₈ - ¹⁄₄ teaspoon garlic salt
3 cups water
1 lb red potatoes, cubed
1 (10 ounce) package frozen peas, thawed

directions

In a bowl, beat egg; add 1/3 cups cream, bread crumbs, onion and 1 t. salt. Add beef; mix well.
Shape into 1/2 inch balls.
In a Dutch oven or soup kettle, brown meatballs in butter, half at a time. Remove from pan; set aside. Drain fat.
To pan, add flour, bouillon, pepper, garlic salt and remaining salt; stir until smooth.
Gradually stir in water; bring to a boil, stirring often.
Add potatoes and meatballs.
Reduce heat; cover and summer for 25 minutes or until the potatoes are tender. Stir in the peas and remaining cream; heat through.