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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From a little Norwegian Recipe book of mine. Serve as a main dish soup in individual bowls, sprinkled with parsley. Makes about 6 servings. Ingredients:
butter |
1 small onion, peeled and minced |
3/4 cup carrot, pared and diced |
5 tablespoons flour |
1/8 teaspoon cayenne pepper |
5 beef bouillon cubes |
5 1/2 cups water |
1 lb ground chuck |
1/4 cup snipped parsley |
1 teaspoon seasoning salt |
1/4 cup dried breadcrumbs |
1 egg, beaten |
5 ounces frozen peas (1/2 of a 10 ounce package) |
4 tablespoons sherry wine |
Directions:
1. About 1 hour before serving: In large saucepan, melt 3 tablespoons butter. In it, saute onion and carrots until golden brown.
2. Add flour, cayenne pepper and bouillon cubes. Add 5 1/2 cups water and bring to a boil while stirring constantly.
3. Simmer, partially covered, for 15 minutes.
4. Meanwhile, make meatballs combining meat, 1/4 cup snipped parsley, seasoned salt, bread crumbs and egg. Form into about 25 balls.
5. In a skillet, melt 1 tablespoon butter. In it, saute meatballs until brown on all sides.
6. Add to soup together with frozen peas and sherry and simmer 5 minutes.
7. Serve.
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