Swedish Meat Dumpling Stoup Recipe

Name: Swedish Meat Dumpling Stoup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 2 tablespoons unsalted butter, cut into pieces; 1/2 lb white mushroom, thinly sliced; 2 celery ribs, finely chopped; 1 cup shredded carrot; 1 medium onion, thinly sliced; 1 bay leaf; salt; fresh ground black pepper; 2 tablespoons all-purpose flour; 2 cups beef broth; 1 quart chicken broth; 1 lb ground veal (meatloaf mix of ground beef, veal, and pork combined); 2 1/4 teaspoons Dijon mustard; 1 egg, beaten; 1/2 - 2/3 cup plain breadcrumbs; 1/2 teaspoon freshly grated nutmeg; 1/2 lb egg noodles (medium or wide); 1 cup sour cream; 2 -3 tablespoons chopped fresh chives or 2 -3 tablespoons fresh dill; 2 -3 tablespoons chopped fresh flat-leaf parsley

Servings: persons

1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter, cut into pieces
1/2 lb white mushroom, thinly sliced
2 celery ribs, finely chopped
1 cup shredded carrot
1 medium onion, thinly sliced
1 bay leaf
salt
fresh ground black pepper
2 tablespoons all-purpose flour
2 cups beef broth
1 quart chicken broth
1 lb ground veal (meatloaf mix of ground beef, veal, and pork combined)
2 1/4 teaspoons Dijon mustard
1 egg, beaten
1/2 - 2/3 cup plain breadcrumbs
1/2 teaspoon freshly grated nutmeg
1/2 lb egg noodles (medium or wide)
1 cup sour cream
2 -3 tablespoons chopped fresh chives or 2 -3 tablespoons fresh dill
2 -3 tablespoons chopped fresh flat-leaf parsley

1
Heat a soup pot over medium to medium-high heat; add in olive oil and butter; when the butter melts into the oil, add in the mushrooms, celery, carrots, onions, and bay leaf.
2
Cook until the mushrooms are tender and the other vegetables begin to soften, 7-8 minutes.
3
Season with salt and pepper; add in the flour; cook another minute.
4
Whisk in the beef and chicken broth to combine.
5
Cover the pot and bring to a boil.
6
While the soup comes to a boil, mix the veal with the mustard, egg, bread crumbs, nutmeg, salt, and pepper.
7
Roll the meat into small balls, 1-inch in diameter, tops.
8
Remove the lid from the pot and add in the balls; after 2-3 minutes, stir in the egg noodles and cook 6 minutes more.
9
Turn off the heat and stir in the sour cream into the stoup.
10
Adjust taste w/ salt and pepper; discard bay leaf.
11
Serve stoup with a generous sprinkle of chives or dill and chopped parsley.

643

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 2 tablespoons unsalted butter, cut into pieces, 1/2 lb white mushroom, thinly sliced, 2 celery ribs, finely chopped, and more.

Yes, Swedish Meat Dumpling Stoup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Swedish Meat Dumpling Stoup

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