Swedish Meat Dumpling Stoup

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Rachael ray

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Steps

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Heat a soup pot over medium to medium-high heat.

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Add in olive oil and butter.

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When the butter melts into the oil , add in the mushrooms , celery , carrots , onions , and bay leaf.

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Cook until the mushrooms are tender and the other vegetables begin to soften , 7-8 minutes.

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Season with salt and pepper.

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Add in the flour.

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Cook another minute.

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Whisk in the beef and chicken broth to combine.

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Cover the pot and bring to a boil.

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While the soup comes to a boil , mix the veal with the mustard , egg , bread crumbs , nutmeg , salt , and pepper.

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Roll the meat into small balls , 1-inch in diameter , tops.

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Remove the lid from the pot and add in the balls.

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After 2-3 minutes , stir in the egg noodles and cook 6 minutes more.

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Turn off the heat and stir in the sour cream into the stoup.

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Adjust taste w / salt and pepper.

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Discard bay leaf.

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Serve stoup with a generous sprinkle of chives or dill and chopped parsley.

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Ingredients

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extra virgin olive oil, unsalted butter, white mushroom, celery ribs, carrot, onion, bay leaf, salt, fresh ground black pepper, all-purpose flour, beef broth, chicken broth, ground veal, dijon mustard, egg, plain breadcrumbs, nutmeg, egg noodles, sour cream, fresh chives, fresh flat-leaf parsley