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 (EVOO) (once around the pan); 2 tablespoons unsalted butter, cut into pieces; 1/2 pound white mushrooms, thinly sliced; 2 celery ribs, finely chopped; 1 cup shredded carrots or 1 large carrot, cut into matchsticks; 1 medium onion, thinly sliced; 1 bay leaf; Salt and freshly ground black pepper; 2 tablespoons all-purpose flour; 2 cups beef stock or broth; 1 quart chicken stock or broth; 1 pound ground veal or meatloaf mix (ground beef, veal, and pork combined); 2 rounded teaspoonfuls Dijon mustard; 1 egg, beaten; 1/2 to 2/3 cup plain bread crumbs (about 3 generous handfuls); 1/2 teaspoon freshly grated or ground nutmeg; 1/2 pound medium or wide egg noodles; 1 cup sour cream; 2 to 3 tablespoons chopped fresh chives or fresh dill, your choice; 2 to 3 tablespoons chopped fresh flat-leaf parsley

Servings: persons

1 tablespoon extra-virgin olive oil (EVOO) (once around the pan)
2 tablespoons unsalted butter, cut into pieces
1/2 pound white mushrooms, thinly sliced
2 celery ribs, finely chopped
1 cup shredded carrots or 1 large carrot, cut into matchsticks
1 medium onion, thinly sliced
1 bay leaf
Salt and freshly ground black pepper
2 tablespoons all-purpose flour
2 cups beef stock or broth
1 quart chicken stock or broth
1 pound ground veal or meatloaf mix (ground beef, veal, and pork combined)
2 rounded teaspoonfuls Dijon mustard
1 egg, beaten
1/2 to 2/3 cup plain bread crumbs (about 3 generous handfuls)
1/2 teaspoon freshly grated or ground nutmeg
1/2 pound medium or wide egg noodles
1 cup sour cream
2 to 3 tablespoons chopped fresh chives or fresh dill, your choice
2 to 3 tablespoons chopped fresh flat-leaf parsley

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.

625

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil (EVOO) (once around the pan), 2 tablespoons unsalted butter, cut into pieces, 1/2 pound white mushrooms, thinly sliced, 2 celery ribs, finely chopped, and more.

Yes, Swedish Meat Dumpling Stoup falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Swedish Meat Dumpling Stoup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions