Monday, May 30, 2016

Swedish Meatball Noodle Soup - Recipe

Sassy Wine Belly - Swedish Meatball Soup Recipe
I found some Swedish meatballs in the freezer this weekend, and thought it would be fun to make something unexpected with them. I found this recipe for Swedish Meatball Soup, but altered it to fit our needs. Here is my recipe for the soup, using already-made mini-meatballs:

  • 2 T extra virgin olive oil
  • 1/2 organic red onion, sliced
  • 4 T organic flour
  • pinch of cayenne pepper
  • 12 cups of low sodium organic chicken stock
  • 3 cups mini-meatballs (already prepared and cooked)
  • 3 cups of organic whole wheat pasta
  • 1 lb frozen organic peas
  • 1 T coarse sea salt
  • 100 twists of freshly ground pepper from a pepper grinder

  1. Pre-heat a 6 quart Dutch oven on medium heat.
  2. Add olive oil and cook the onion for 3-4 minutes until translucent.
  3. Add the rest of the ingredients and turn the stove to low.
  4. Cover the pot and cook for 20 minutes, until pasta is tender.
This recipe is quick to make if the meatballs are already made and cooked, and in total the recipe yields around 8 servings. Yummy!

No comments: