Kongesuppe (Royal Soup)

Name: Kongesuppe (Royal Soup)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 5-6 serving(s)
Ingredients: butter; 1 small onion, peeled and minced; 3/4 cup carrot, pared and diced; 5 tablespoons flour; 1/8 teaspoon cayenne pepper; 5 beef bouillon cubes; 5 1/2 cups water; 1 lb ground chuck; 1/4 cup snipped parsley; 1 teaspoon seasoning salt; 1/4 cup dried breadcrumbs; 1 egg, beaten; 5 ounces frozen peas (1/2 of a 10 ounce package); 4 tablespoons sherry wine

Submitted by BeccaB3c

"From a little Norwegian Recipe book of mine. Serve as a main dish soup in individual bowls, sprinkled with parsley. Makes about 6 servings."

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Ready In:: 45mins
Ingredients:: 14
Serves:: 5-6

ingredients

butter
1 small onion, peeled and minced
³⁄₄ cup carrot, pared and diced
5 tablespoons flour
¹⁄₈ teaspoon cayenne pepper
5 beef bouillon cubes
5 ¹⁄₂ cups water
1 lb ground chuck
¹⁄₄ cup snipped parsley
1 teaspoon seasoning salt
¹⁄₄ cup dried breadcrumbs
1 egg, beaten
5 ounces frozen peas (1/2 of a 10 ounce package)
4 tablespoons sherry wine

directions

About 1 hour before serving: In large saucepan, melt 3 tablespoons butter. In it, saute onion and carrots until golden brown.
Add flour, cayenne pepper and bouillon cubes. Add 5 1/2 cups water and bring to a boil while stirring constantly.
Simmer, partially covered, for 15 minutes.
Meanwhile, make meatballs combining meat, 1/4 cup snipped parsley, seasoned salt, bread crumbs and egg. Form into about 25 balls.
In a skillet, melt 1 tablespoon butter. In it, saute meatballs until brown on all sides.
Add to soup together with frozen peas and sherry and simmer 5 minutes.
Serve.