Recipe: Swedish Meatball Soup (with red potatoes and peas)

SWEDISH MEATBALL SOUP

1 egg
2 cups half and half, divided use
1 cup soft bread crumbs
1 small onion, finely chopped
1 3/4 teaspoons salt, divided use
1 1/2 pounds ground beef
1 tablespoon butter or margarine
3 tablespoons all-purpose flour
3/4 teaspoon beef bouillon granules
1/2 teaspoon pepper
1/8 to 1/4 tsp garlic salt
3 cups water
1 pound red potatoes, cubed
1 (10 ounce) package frozen peas

In a bowl, beat egg, add 1/3 cup cream, bread crumbs, onion and 1 teaspoon salt. Add beef; mix well. Shape into 1/2 inch ball.

In a Dutch oven or soup kettle, brown meatballs in butter, half at a time. Remove from the pan; set aside. Drain fat.

To pan, add flour, bouillon, pepper, garlic salt and remaining salt; stir until smooth. Gradually stir in water; bring to a boil, stirring often.

Add potatoes and meatballs. Reduce heat; cover and simmer for 25 minutes or until the potatoes are tender.

Stir in peas and remaining cream; heat through.

Debora Taylor, Inkom, ID

Makes 9 servings. (about 2 quarts)
Source: Country Woman Magazine, January-February 1998