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swedish meat dumpling stoup


rachael ray


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  1. Heat a soup pot over medium to medium-high heat
  2. Add in olive oil and butter
  3. When the butter melts into the oil
  4. Add in the mushrooms
  5. Celery
  6. Carrots
  7. Onions
  8. And bay leaf
  9. Cook until the mushrooms are tender and the other vegetables begin to soften
  10. 7-8 minutes
  11. Season with salt and pepper
  12. Add in the flour
  13. Cook another minute
  14. Whisk in the beef and chicken broth to combine
  15. Cover the pot and bring to a boil
  16. While the soup comes to a boil
  17. Mix the veal with the mustard
  18. Egg
  19. Bread crumbs
  20. Nutmeg
  21. Salt
  22. And pepper
  23. Roll the meat into small balls
  24. 1-inch in diameter
  25. Tops
  26. Remove the lid from the pot and add in the balls
  27. After 2-3 minutes
  28. Stir in the egg noodles and cook 6 minutes more
  29. Turn off the heat and stir in the sour cream into the stoup
  30. Adjust taste w / salt and pepper
  31. Discard bay leaf
  32. Serve stoup with a generous sprinkle of chives or dill and chopped parsley

Step 17

Total Time in Minute 50

Ingredients Count 21

cooking swedish meat dumpling stoup

See More Relate Photo


Extra virgin olive oil

Unsalted butter

White mushroom

Celery ribs



Bay leaf


Fresh ground black pepper

All-purpose flour

Beef broth

Chicken broth

Ground veal

Dijon mustard


Plain breadcrumbs


Egg noodles

Sour cream

Fresh chives

Fresh flat-leaf parsley

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