Swedish Meatball Soup
Crusty Ciabatta Bread
Ingredients
- 2 Tbsp butter
- ½ cup chopped onion
- ½ cup chopped celery
- 2 cloves garlic, minced
- 3 Tbsp all-purpose flour
- 3 cups beef broth
- ½ lb red potatoes, quartered
- ½ (12-oz) pkg fully cooked Italian style meatballs with mozzarella cheese, halved
- ½ cup heavy cream
- ½ cup frozen green peas
- 1 Tbsp chopped fresh dill
Instructions
- Melt butter in a Dutch oven over medium heat. Add onion, celery, and garlic; cook, stirring occasionally, until vegetables are tender.
- Add flour; cook, stirring constantly, 2 minutes. Gradually stir in broth. Add potatoes; bring to a boil, reduce heat, and simmer 10 minutes or until potatoes are tender.
- Stir in meatballs and cream; cook 5 minutes or until meatballs are thoroughly heated.
- Stir in peas, and cook 2 minutes. Stir in dill, and season with salt and pepper to taste.
Side Dish Ingredients
- ½ (16-oz) loaf ciabatta bread
Side Dish Instructions
- Preheat oven to 400°F. Bake bread directly on oven rack 10 minutes or until crisp. Slice to serve.
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