If you like those meatballs sold at a certain home store, you’ll love this Swedish Meatball Soup recipe. Creamy beef broth and tender pasta bow ties are the perfect companions to the beef and pork Swedish meatballs.
1 small red onion, cut into thin wedges
5 tablespoons butter
¼ cup all-purpose flour
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
1 32 ounce carton lower sodium beef broth
½ recipe Beef-Pork Meatballs
4 ounces mini farfalle, mini penne, or ditalini pasta, cooked according to package directions
Salt and black pepper
½ cup sour cream
1 tablespoon snipped fresh dill weed (optional)
In a 4-quart Dutch oven cook red onion in 1 tablespoon hot butter over medium-high heat until tender and lightly browned. Remove from Dutch oven; set aside.
Add remaining 4 tablespoons butter to Dutch oven; stir until melted. Stir in flour, nutmeg, and allspice until combined. Add beef broth. Cook and stir until thickened and bubbly. Add meatballs and pasta; heat through. Season to taste with salt and pepper. Stir in sour cream before serving. Top servings with the sautéed red onion and dill weed.