So today I had plans to be outside in the beautiful sunshine…possibly making a short video for the series I started, “Things no one told me when I moved to the Country.” But alas, mother nature has different plans for my day. It is windy and cold with no sunshine in sight. So, after a short walk, because my 2 year old needs to burn off all that energy, I have spent the remainder of my afternoon inside watching “The Patriot” (I love the old style dresses the females wear in the film-a reminder of how simple and unadulterated life was for people back then and it makes me cry every time when the son Thomas dies at the direction of the pure evil General after he directs his soldiers to burn down the house and kill all the wounded soldiers. Then I get all fired up at the complete and utter one man devastating force Mel Gibson turns into…Get em! Get em! ) I know I know….it’s a dude film. But, this girl can totally get into this dude film which I can’t say for them all. In fact, I don’t really consider myself a movie person at all but this one was on cable recently and I recorded it.
So, while I’m spending my day inside the house watching this awesome movie, it occurs to me that dinner is in 4.5 hours and I have yet to plan. Hmmmm. This is problematic….Or not? I look through the freezer in the kitchen, grateful that I had that little episode the other day in which I completely lost my everliving mind at the sight of my overstuffed and completely disorganized freezer mess. During that little space in time, I found a bag of previously made and frozen meatballs I had made…just for days like this. Yes!! Yes!! Yes!!
My husband, a total foodie, has a thing of Swedish Meatballs. In fact, he often requests Swedish Meatballs with Egg Noodles for his birthday every year. I have a midwestern recipe book called “Heartland” that has the best recipe for Swedish Meatballs so that is the one I reach for almost every time with just a couple variations to the recipe. But, today, calls for comfort soup. The clouds and the wind and the waiting for all our calves to be born..tap tap tap… (we’ve only had one out of about 40 born and they are sure taking their sweet time even though I am stalking them all day from my window…”come on mommas”) demand this comforting and extremely delicious if I say so myself-soup.
If you have the meatballs in hand, already made, this soup is super simple and very fast to make. I am so PRO PRO PRO having meatballs already made in the freezer (if you can find them, “Yes, Kasey I’m talking to you” Am I talking to myself? Why yes. Yes I am. It’s one of those silly days and the look of my freezer still haunts me. Thank you and XOXO to those people out there that get me! LOL My humor is missed at times I know) for super quick and easy meals. I know there are tons of people out there that don’t have tons of time to be making lots of meatballs and freezing them, but perhaps a meatball making party involving appetizers, wine, and music is in order for a girls night in? Enough to make 6 gallon bags for each lady present? That’s a lot of meatballs. Oh well, just trying to make your meatball making easier. If a meatball making party is a no go…the supermarket has frozen meatballs too!
However you acquire those needed meatballs, this soup will be a hit. I would try to use as plain of a meatball as you can find because buffalo style or curry seasoned meatballs just won’t work here. In fact, this recipe that I use on this site is so versatile it can be used for a variety of flavored dishes and the meatballs will compliment other flavors you add to your meal. Serve this with warm buttered rolls and just tell your mind to ignore the carb police in your head while consuming this goodness.
I hope you enjoy this. I know we do!
All the best!
- 35 Meatballs-Recipe Here (I keep these pre-made in the freezer. I use grass fed Galloway Beef as it’s leaner and very high in protein. I have seen meatballs in the frozen food section of the supermarket that would work as well if you want to shorten the steps and not make the meatballs yourself. No judgement though...Life IS busy! Do what you can.)
- 4 C. Dry Egg Noodles (Measure out before boiling.)
- 6 1/2 C. Beef Stock, Divided
- 2 Tbsp.Cornstarch
- 3/4 C. Carrots, Peeled and Chopped into small bite sized pieces
- 2 Tbsp. Water
- 3/4 C. Celery, Chopped in bite size pieces
- 1/2 C. Onions, Chopped
- 4 Garlic Cloves, Minced
- 1 Tbsp. Olive Oil
- 1/2 Tsp. Allspice
- 1/2 Tsp. Nutmeg
- 1/4 Tsp. Ground Ginger
- 1/4 Tsp. Cloves
- 1/4 Tsp. Salt (Add more if needed after tasting before serving.)
- 1/8 Tsp. Ground Pepper
- 1/4 Tsp. Paprika
- 2 Tsp. Dried Parsley
- Pinch of red pepper flakes
- Splash of Hot Sauce-I use Frank’s Red Hot
- 2 Tsp. Worcestershire
- 2 Tbsp. Butter
- 3/4 C. Heavy Whipping Cream (Whole milk can be used as well)
- 1/2 C. Sour Cream
- Make your meatballs. Or, use purchased frozen meatballs.
- Note—(If you are NOT using grass fed Galloway Beef which is leaner, you may want to brown your meatballs FIRST and then drain the fat from the meatballs. Then, remove the meatballs until you’re ready to add them at the end and use the same pan for the rest of the soup. The higher the fat content in the beef, the more fat you will have swimming in your soup so that step is up to you.) For purposes of this recipe, I cook the meatballs directly in the soup because the fat content is lower in Galloway Beef.
- Mix 1/2 C. Beef Stock and the cornstarch in a measuring cup with a fork. Set aside after combined.
- In a small bowl, combine the allspice, nutmeg, ground ginger, cloves, salt, pepper, paprika, and dried parsley. Set aside briefly.
- Heat 1 Tbsp. Olive Oil in a heavy bottom large sauce/soup pan. Once oil is hot, add the carrots. Cook for 1 minute by themselves. Add 2 Tbsp. water to the pan, cover, and allow the carrots to steam for about a minute and stir. Then, remove the lid and add the celery and onions and continue cooking for 2-3 minutes. Add the garlic and stir for 30 seconds. Add the dry spices you combined earlier. Stir.
- Add the 2 Tbsp. butter to the pan with the vegetables, stir. Add the 6 C. remaining beef stock and the premixed beef stock and cornstarch mixture. Add the splash of hot sauce and the worcestershire. Boil 2 minutes. Turn down to low. Add your pre-made meatballs (either browned if you are using store-bought regular ground beef or uncooked if you are using grass fed galloway beef) to the broth and simmer on low, cooking the meatballs in the soup (or warming them in the soup.)
- When ready to serve, cook your egg noodles according to package directions, al dente. Drain the noodles and add the noodles to the soup and meatball broth. Add your sour cream and stir together. Serve with warm rolls. So yummy!
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