Swedish Meatballs In Soup
|Ground beef||1⁄2 Pound|
|Ground pork||1⁄2 Pound|
|Ground veal||1⁄2 Pound|
|Soft whole wheat bread cubes||2 Cup (32 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Onion||1 , finely chopped|
|Butter||10 Tablespoon, divided|
|Salt||2 1⁄2 Teaspoon|
|Poultry seasoning||1 Teaspoon|
|Dry mustard||1 Teaspoon|
|Eggs||3 , beaten|
|Flour||1⁄4 Cup (4 tbs)|
|Tomato paste||1 Tablespoon|
|Condensed beef bouillon||10 1⁄2 Ounce (1 Can)|
|Commercial sour cream||1 Cup (16 tbs)|
Grind beef, pork and veal together twice.
Soak bread cubes in milk.
Squeeze dry and add to meats.
Add onion sauteed in 2 tablespoons butter, salt, paprika, poultry seasoning, mustard, pepper and eggs.
Form into about 100 small balls.
Brown meatballs in skillet, using 1/2 cup butter.
Place in a bowl.
Stir flour into pan drippings; blend in tomato paste and bouillon mixed with enough water to make 2 1/4 cups.
Stir over low heat until sauce is thickened.
Put meat balls in sauce.
Heat for few minutes.
Just before serving, stir in sour cream, blending well.