Ingredients

1 lb (450 g) ground beef or pork (or a mix)

½ cup (60 g) breadcrumbs

1 large egg

¼ cup (60 ml) milk

1 tsp Worcestershire sauce

½ tsp onion powder

½ tsp garlic powder

½ tsp salt

½ tsp black pepper

2 tbsp (28 g) butter

1 medium onion, diced

2 carrots, peeled and diced

2 celery stalks, diced

3 tbsp (24 g) all-purpose flour

4 cups (960 ml) beef broth

1 cup (240 ml) heavy cream

½ tsp nutmeg

½ tsp salt (or to taste)

½ tsp black pepper

2 cups (200 g) egg noodles or diced potatoes

1 tbsp fresh parsley, chopped (optional)

Instructions

Step 1: Prepare the meatballs by combining ground meat, breadcrumbs, egg, milk, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper in a large bowl. Mix well, then roll into small 1-inch meatballs and set aside.

Step 2: Heat a skillet over medium heat with a little oil. Brown the meatballs in batches for 4-5 minutes, turning to get a golden color on all sides. Remove and set aside.

Step 3: In a large pot, melt butter over medium heat. Add diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until vegetables soften.

Step 4: Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the beef broth, making sure to avoid lumps.

Step 5: Bring the soup to a simmer, then add nutmeg, salt, and black pepper. Gently add the browned meatballs along with egg noodles or diced potatoes. Simmer 10-12 minutes until noodles or potatoes are tender and meatballs are cooked through.

Step 6: Stir in the heavy cream and cook an additional 2-3 minutes. Taste and adjust seasoning if necessary.

Step 7: Serve the soup warm, garnished with fresh parsley if desired.

Tips & Variations

For a lighter version, substitute heavy cream with half-and-half or milk, keeping in mind the soup will be less rich.

Try adding fresh dill or thyme for a different herbal note.

Swap egg noodles for small pasta shapes or use sweet potatoes instead of regular potatoes for extra flavor.

To save time, prepare meatballs ahead and refrigerate before browning.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling of the cream. This soup can also be frozen, but note that the cream may separate slightly upon thawing; stir well while reheating to recombine.

FAQs

Can I use a different type of meat for the meatballs?

Yes, you can use ground turkey, chicken, or a combination of meats. Adjust cooking time as needed to ensure meatballs are fully cooked.

What if I don’t have Worcestershire sauce?

If you don’t have Worcestershire sauce, you can substitute with soy sauce or omit it; the soup will still be flavorful thanks to the seasonings and broth.