From Appetizer To Easy Entrée, This Meatball Has It Covered!
What could possibly be better than Swedish meatballs, with their tender, moist texture – plump, round morsels of meaty goodness, floating in a brown, creamy and slightly tangy gravy? Take a look at this brand-spanking new recipe for Swedish Meatball Noodle Soup brought to us by Jen. It will bring a smile to your face when you first taste it. As Jen says, “Meatballs and noodles. Two food staples that always fill me with sunshine.”
Not only do you get the luscious meatball-and-noodle combination, but you also get some veggies thrown in for good measure: mushrooms, carrots and celery. Yum! These are traditional-style Swedish meatballs, which are made by combining ground beef, ground pork and breadcrumbs that have been soaked in cream. It is the spices that really characterize the taste of Swedish meatballs – a heady blend of sweet nutmeg and allspice. That’s right, allspice. Although this spice is better known for its use in baked goods, it does something magical when used to add flavor to meat dishes.
This would not be a true Swedish meatball experience without the traditional brown gravy. There are a couple of twists involved. First, this dish is usually served as meatballs-in-gravy over top of the noodles.
USE THE RED NEXT PAGE LINK BELOW FOR RECIPE AND INGREDIENTS
Quick Tip: If you want a soup that is more like soup than a thick chowder or stew, simply add more beef broth and/or heavy cream/milk.
Recipe and image courtesy of Jen at Carlsbad Cravings