lb lean (at least 80%) ground beef
cup Progresso™ plain panko crispy bread crumbs
cup finely chopped onion
teaspoon ground pepper
teaspoon ground allspice
teaspoon ground nutmeg
cup Gold Medal™ all-purpose flour
carton (32 oz) Progresso™ reduced-sodium chicken broth
cups heavy whipping cream
cups uncooked extra-wide egg noodles (4 oz)
cup lingonberry preserves
tablespoons chopped fresh dill weed
In medium bowl, mix beef, bread crumbs, onion, salt, pepper, allspice, nutmeg, milk and egg. Shape into about 60 (1-inch) meatballs.
In 5-quart Dutch oven, melt butter over medium-high heat. Add half of the meatballs; cook 3 to 5 minutes, gently stirring occasionally, until browned. Use slotted spoon to remove meatballs. Repeat with other half of meatballs.
Reduce heat to medium; add flour to Dutch oven. Cook 1 minute, stirring occasionally. Add broth and whipping cream; beat with whisk until smooth. Heat to boiling. Add meatballs and noodles; cook 8 to 10 minutes, stirring occasionally, until meatballs are cooked through and noodles are tender.
Divide among 6 serving bowls. Garnish with lingonberry preserves and dill weed.
- For added richness, try serving this Scandinavian soup garnished with a dollop of sour cream.
- Lingonberry preserves are a sweet-tart condiment often used in both savory and sweet Scandinavian dishes. It can be found in the jelly-jam section of the grocery store. Cranberry sauce can be substituted for the lingonberry preserves, if desired.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 8 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.