Norwegian Royal Soup

22 Oct

Meatballs, peas, onion, and carrots in a thickened beef broth with a touch of sherry.

-By Carrie (Strommen) Lennie


1 small onion, peeled, minced
¾ cups carrots, pared and diced
5 Tbsp flour
1/8 tsp cayenne pepper
5 beef bouillon cubes
1 lb chuck, ground
Snipped parsley
1 tsp seasoned salt
¼ cup dried bread crumbs
1 egg, beaten
½ 10-oz pkg frozen peas
4 Tbsp sherry


  1. In a large saucepan, melt 3 Tbsp butter. In it, sauté onion and carrots until golden brown.
  2. Add flour, cayenne pepper and bouillon cubes, then add 5 ½ cups water and bring to a boil while stirring constantly. Simmer, partially covered, for 15 minutes.
  3. Meanwhile, make meatballs combining meat, ¼ cup snipped parsley, seasoned salt, bread crumbs and egg. Form into about 25 balls.
  4. In a skillet, melt 1 Tbsp butter. In it, sauté meatballs until brown on all sides. Add to soup together with frozen peas and sherry and simmer 5 minutes.
  5. Serve as a main dish soup in individual bowls, sprinkled with parsley. Makes about 6 servings.
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Posted by on October 22, 2011 in Soups


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