-
1
Heat a medium soup pot over medium to medium-high heat.
-
2
Add the EVOO and butter and when the butter melts into the EVOO, add the mushrooms, celery, carrots, onions, and bay leaf.
-
3
Cook until the mushrooms are tender and the celery, carrots, and onions begin to soften, 7 to 8 minutes.
-
4
Season with salt and pepper and add the flour.
-
5
Cook for another minute.
-
6
Whisk in the beef and chicken stock to combine.
-
7
Cover the pot and bring to a boil.
-
8
While the soup comes to a boil, mix the veal with the mustard, egg, bread crumbs, nutmeg, salt, and pepper.
-
9
Roll the meat into small balls, 1 inch in diameter, tops.
-
10
Remove the lid from the soup and add the balls.
-
11
The dumplings will cook in the soup.
-
12
After 2 to 3 minutes, stir in the egg noodles and cook for 6 minutes more.
-
13
Turn off the heat and stir the sour cream into the stoup.
-
14
Adjust the salt and pepper and fish out the bay leaf.
-
15
Serve the stoup with a generous sprinkle of either chives or dill and chopped parsley.
-
16
I mix beef and chicken stock to make a flavor similar to veal stock for this soup.
-
17
If you live near a market or kitchen store (such as Williams-Sonoma), you can buy and use 6 cups of veal stock for this recipe.
