Swedish Meatball Soup
Want all the fun of a trip to Ikea, without the stress of putting together the flatpack? The Swedes don’t get to have all the fun with this creamy and delicious meatball soup.
Serves 4
What You Need
- 1 pack Three Aussie Farmers Farmhouse Sausages, casings removed
- 1 onion, diced
- 1 clove garlic, crushed
- 5 Tbsp. butter
- ½ cup breadcrumbs
- 2 Tbsp. cream
- 1 egg, beaten
- 4 Tbsp. fresh parsley, chopped
- ½ tsp. allspice
- ¼ cup plain flour
- 700ml beef stock
- 700ml chicken stock
- ½ cup sour cream, plus extra to serve
- 1 Tbsp. soy sauce
- 2 tsp. Worcestershire sauce
- 1 tsp. Dijon mustard
- 2 tsp. apple cider vinegar
- 1 tsp. sugar
- 1 Tbsp. cranberry sauce
How To Make It
- Pre-heat fan forced oven to 200⁰C.
- In a fry-pan over med heat sauté onions and garlic in 1 Tbsp. butter until soft. Remove and place in a bowl to cool.
- In the same bowl, add sausage meat, breadcrumbs, 1 Tbsp. cream, egg, 1 Tbsp. parsley, all spice and season with salt and pepper, then mix to combine.
- Roll into small meatballs, approx. 2-3cm and place onto a lined baking tray.
- Bake for approx. 15 mins.
- While meatballs are in the oven, prepare sauce. Start by melting 4 Tbsp. butter in a fry-pan then slowly add flour, whisking until smooth and starting to brown.
- Add beef and chicken stock, cream, sour cream, soy sauce, Worcestershire sauce, mustard, vinegar, sugar and season to taste.
- Add meatballs and simmer until soup has thickened.
- Add chopped 2 Tbsp. parsley and garnish with sour cream, cranberry sauce and remaining parsley.
- Serve and enjoy!
We’ve grabbed our best Aussie pork and blended it with a selection of Dan & Steph’s favourite herbs. With thyme and parsley this juicy sausage is packed with flavour and won’t disappoint! Serve it up with salad or veg, or throw it in a sausage sanga you won’t forget in a hurry.