Norwegian Meatball Soup with Vegetables
Warm meatballs, tender vegetables and rich broth make this soup both filling and traditional. This recipe for Norwegian meatball soup with vegetables gives a mi…
Ingredienser
Instructions
Add the ground pork and salt to a food processor and pulse briefly until the meat becomes sticky.
Add ground nutmeg, freshly ground pepper, potato starch and milk. Process until you have a smooth meat mixture, then refrigerate it while you prepare the vegetables.
Peel and cut the onion, leek, celeriac, rutabaga, potato and carrots into even pieces.
Add water, stock cubes and vegetables to a large pot. Bring to a boil.
Shape the meat mixture into small meatballs and carefully add them to the hot soup.
Let the soup simmer gently for about 30 minutes, until the meatballs are cooked through and the vegetables are tender.
Nutrition per serving
Energi ca. 19042 kcal
Protein 579.5 g
Fett 133.4 g
Karbohydrater 4330.2 g
Fiber 1154.7 g
Sukker 2255.9 g
Salt 0.5 g
Tips & tricks
Shape the meatballs with wet hands or a small spoon. This keeps the mixture from sticking as much and gives more even meatballs, which helps them finish cooking at the same time.
Did you know?
Meatball soup is close to Norwegian meat soup and sodd, where mild broth, root vegetables and meat make a warming everyday dinner. When the meatballs simmer in the soup, the broth gains more flavor while the meat stays juicy. Small meatballs also make the soup easier to eat.
