Swedish Meatball Chowder

Swedish Meatball Chowder

Quite a few years ago I made my first venture oversees…to Sweden! It was a beautiful time of year – not yet cold enough for heavy winter coats – kind of like today’s weather here in NJ. Heavy sweater weather…while in Sweden I got my first taste of their cuisine. Crisp, clean flavors with a touch of tart. Very simple yet appetizing. I’ve brought the taste of Sweden home with this flavorful soup…

Swedish Meatball Chowder
1 lb ground chicken
1/2 yellow onion, diced small
2 garlic cloves, minced
1 cup bread crumbs
1/4 teaspoon allspice
1 teaspoon salt
1 egg
1 1/4 cup light cream, separated
1 tablespoon butter
1 tablespoon flour
2 squares Knorr beef bouillon cubes
6 red potatoes, scrubbed clean and cut into large pieces
1 cup frozen peas
dollop sour cream
dollop Lingonberry jam (optional)

In a large bowl, combine the ground chicken, onion, garlic, bread crumbs, allspice, salt, egg and 1/4 cup light cream.Β Mix well and shape into small meatballs (~25). Heat a large skillet over medium heat. Add 1 tablespoon extra virgin olive oil and the meatballs. Brown on all sides (8-10 minutes).

Remove browned meatballs from skillet. Pour drippings into a soup pot and place on medium heat. Add butter and as it’s melting, stir in the flour and bouillon cubes. Slowly add 5 cups water. Add the red potatoes and the meatballs. Bring to a boil; reduce heat and simmer 20-25 minutes until potatoes are tender.

Add the frozen peas and the remaining light cream. Bring back up to a boil; reduce heat and simmer 5 minutes.

Pour into bowls and add a dollop of sour cream…if you’ve got some Lingonberry jam throw on a dollop of that too!



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Swedish Meatball Chowder

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