Swedish Meat Dumpling Stoup
Cozy up with a bowl of Swedish Meat Dumpling Stoup, a hearty fusion of soup and stew packed with comforting flavors. This satisfying dish combines tender, spiced meatballs made with a blend of ground beef, pork, and warm spices like allspice and nutmeg, simmered alongside a medley of diced carrots, celery, and potatoes in a rich beef broth. A splash of heavy cream adds a silky finish, while fresh parsley and a hint of lemon juice brighten each spoonful. Perfect for chilly evenings, this one-pot meal is easy to prepare and serves as a delicious comfort food centerpiece. Pair it with crusty bread for a complete, soul-warming experience!
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 0.5 cup breadcrumbs
- 0.25 cup milk
- 1 egg
- 1 small onion, finely grated
- 0.5 teaspoon ground allspice
- 0.25 teaspoon ground nutmeg
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 medium carrot, diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and cubed
- 3 garlic cloves, minced
- 6 cups beef broth
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, milk, egg, grated onion, ground allspice, ground nutmeg, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well to form a uniform meat mixture.
Using your hands, roll the mixture into small, bite-sized meatballs (about 1 inch in diameter). Set aside.
In a large pot or Dutch oven, heat 1 tablespoon of butter and the olive oil over medium heat. Working in batches, brown the meatballs on all sides (they do not need to cook through). Remove and set them aside on a plate.
In the same pot, melt the remaining 1 tablespoon of butter. Add the diced carrots, celery, and potatoes. Sauté for 5–7 minutes until the vegetables begin to soften.
Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
Pour in the beef broth and bring to a boil. Reduce the heat to a simmer and gently add the browned meatballs back into the pot.
Simmer uncovered for 20–25 minutes, until the meatballs are cooked through and the vegetables are tender.
Stir in the heavy cream, fresh parsley, and lemon juice. Adjust seasoning with additional salt and black pepper to taste.
Serve the stoup hot, garnished with additional parsley if desired. Enjoy with crusty bread or on its own!
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1583 mg | 69% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 2.7 g | 9% | |
| Total Sugars | 3.7 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 88 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 820 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
