Recipes
Meatballs
- 2 pound frozen Swedish meatball, pre-cooked
Sauce, Vegetables & Broth
- 4 tablespoon salted butter
- 3 carrot, roughly chopped
- 2 white onion, finely sliced
- 8 clove garlic, finely grated
- 0.25 cup all-purpose flour
- 3.5 cup beef stock
- 3 cup chicken stock
- 1 tablespoon fennel seed
- 2 teaspoon Worcestershire sauce
- 1 tablespoon honey
- 1 tablespoon granulated sugar
- 1.5 tablespoon soy sauce
- salt
- black pepper
Dairy, Finish & Pasta
- 2 cup heavy cream
- 0.25 cup sour cream
- 1 small lemon, juiced
- 9 ounce fresh egg pasta
- 2 tablespoon fresh parsley, chopped
To Garnish
- or cranberry sauce lingonberry jam, for serving (or cranberry sauce) Optional
- fresh parsley, extra chopped, for serving Optional
- Sauté the Aromatics: In a large soup pot, melt the butter (4 tablespoons) over medium heat. Add the chopped carrots (3), sliced white onions (2), and grated garlic (8 cloves). Sauté for about until soft and caramelized.
- Make the Base: Sprinkle the all-purpose flour (1/4 cup) over the cooked vegetables and stir well so everything is evenly coated. Slowly pour in both the beef stock (3 1/2 cups) and chicken stock (3 cups) while stirring continuously to prevent any lumps.
- Season & Add Meatballs: Stir in the fennel seeds (1 tablespoon), Worcestershire sauce (2 teaspoons), honey (1 tablespoon), sugar (1 tablespoon), soy sauce (1 1/2 tablespoons), and salt and black pepper to taste. Add the frozen meatballs (2 pounds) directly into the simmering pot. Let the soup bubble gently on medium-low heat for until the meatballs are heated through and the vegetables are tender.
- Add Pasta & Cream: Stir in the heavy cream (2 cups), sour cream (1/4 cup), lemon juice (1 small lemon), and fresh egg pasta (9 ounces). Simmer for another until the pasta is cooked al dente and the broth is rich and creamy.
- Serve: Stir in the chopped fresh parsley (2 tablespoons) and adjust seasoning if necessary. Ladle into bowls and serve with a spoonful of lingonberry jam (or cranberry sauce) and an extra garnish of fresh parsley.