"'Tis the season to make soup. Our family loved this meatball soup, it's not hard to make and it's filling and cozy when the temperatures drop into the frigid range. This recipe comes from my German grandmother, and versions of it are found in Swedish-Norwegian families as well."
-- Maria Allison
A basic meatball recipe of any kind would work fine. We made ours something like this:
1 pound ground beef
1 small onion, chopped finely
1 teaspoon salt
Pepper to taste
1/3 cup bread crumbs
2 to 3 tablespoons milk
Chopped herbs, such as parsley, dill or oregano
Meatball mixture should be somewhat dense, not too moist, or they'll fall apart when simmering in the broth. As my grandmother and mother started using more modern (newfangled) ingredients, occasionally a package Lipton Dried Onion soup would be substituted for chopped onions and seasonings. Form into small meatballs.
Begin soup by filling a large soup pot with 2 to 3 quarts of water (*or see below, using potato water) and bring to boil.
Add one whole onion, peeled and studded with two-three whole cloves, and add to water 4 to 5 whole peppercorns and 1 to 2 whole allspice. When water comes to a boil, add meatballs and simmer till they are cooked through. In small bowl, stir together about 3 to 4 tablespoons flour and a little milk to make a medium-thin paste. Stir gradually into the soup. When the soup has thickened slightly, add some cream to the soup.
*On the side, cook peeled cut-up potatoes. When the potatoes are done, add to the soup. If you wish, use the potato water instead of tap water in which to boil the meatballs. (This means cooking the potatoes first, saving the cooked potatoes in another bowl, and using their water for cooking the meatballs). Right before serving, combine meatball soup mixture and potatoes, and serve. Garnish with sour cream.
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