Onion Soup Swedish Meatballs Recipes

SIMPLE SWEDISH MEATBALLS

Steps:

• In a large skillet, heat butter over medium-high heat; saute mushrooms until tender, 4-5 minutes. Transfer to a 4-qt. slow cooker. Stir in broth, cream of chicken soup and soup mix. Stir in meatballs. Cook, covered, on low until flavors are blended, 5-6 hours., Stir in sour cream and parsley. Cook, covered, until heated through, about 15 minutes. If desired, serve with noodles or mashed potatoes.

FRENCH ONION BEEF MEATBALLS

Steps:

• Combine beef, bread crumbs, onion, garlic, and soup mix in a large bowl. Knead the mixture with your hands until well blended; it will be quite dry. Add eggs and Italian dressing and mix. Allow mixture to sit in the refrigerator 10 minutes.
• Pinch off just enough of the meatball mixture to fit comfortably inside your palm, then roll to form a ball. Repeat with the remaining mixture.
• Cover the bottom of a skillet lightly with olive oil and heat to medium-high. Add meatballs. Cook on one side for about 4 minutes, then turn and continue to cook until browned and no longer pink in the centers, about 4 minutes more. You may need to cook these in batches depending on how large your skillet is.

SWEDISH MEATBALL SOUP

Steps:

• Combine the ground beef with the parsley, salt, onion powder, garlic powder, allspice and nutmeg in a large mixing bowl. Mix until the seasoning is worked into the ground beef. Form the beef into half ounce (1 tablespoon) meatballs.
• Heat a dutch oven over medium heat; add the olive oil and heat until it shimmers. Add half the meatballs to the olive oil and toss to coat in the fat. Sautee until the meatballs are browned, turning every minute or so to evenly cook on all sides. Remove the browned meatballs with a slotted spoon and set aside onto a plate. Repeat with the second batch of meatballs.
• Pour out all but one tablespoon of fat from the dutch oven, then return to medium heat. Add the onion and sautee until translucent, 5-6 minutes.
• Pour in 1 cup beef broth to deglaze the pan. Cook until the broth stops bubbling and stir continuously to scrape up the browned bits from the bottom of the pot. Add the remaining beef broth, as well as the coconut aminos or soy sauce, apple cider vinegar, carrots, celery, and potatoes. Bring the liquid to a low boil, then reduce heat to medium low and simmer until the potatoes are cooked through, 15 minutes.
• Whisk the cornstarch and water to make a slurry. Pour the slurry into the soup along with the heavy cream. Stir to combine. Add the meatballs back to the pot. Simmer until the broth has thickened and the meatballs are cooked through, 5-8 additional minutes.
• Ladle into bowls. Garnish with chopped parsley and serve immediately.

SWEDISH MEATBALLS WITH CREAM OF MUSHROOM SOUP

Steps:

• Mix beef, eggs, saltines, and onion soup mix together. Form into medium-sized meatballs.
• Melt butter in a frying pan over medium-low heat. Add meatballs; cover and cook, turning frequently, until evenly browned, 8 to 10 minutes.
• Pour cream of mushroom soup into a bowl. Fill empty can 3/4 full with milk and mix into the soup. Pour sauce over meatballs and simmer until thickened, about 10 minutes more.

ONION SOUP SWEDISH MEATBALLS

Steps:

• Whisk eggs, add ground meat, half&half,onion soup mix, breadcrumbs,salt&pepper.
• Will be sticky, so wet hands & shape into meatballs.
• Fry or bake in olive oil until lightly browned.
• If baking bake at 425* for 20 minutes.
• Drain on paper towels.
• Whisk soup and milk together in oven proof casserole dish.
• Add meatballs.
• Bake at 325* for 1 1/2 hours.
• Cook noodles, drain.
• Add butter and parsley.
• Serve meatballs over buttered noodles.
• I use cream of chicken soup for the sauce because my husband does not like mushrooms.

FRENCH ONION SOUP WITH MEATBALLS

Steps:

• In a 4-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low until onions are tender, 8-10 hours., Ladle soup into 6 broiler-safe 16-oz. ramekins. Top each with 3 slices of bread and 2 slices of cheese. Broil 4-6 in. from heat until cheese is melted, 2-3 minutes. Serve immediately.