Danish Asparagus Meatball Wedding Soup

8
Servings
30m
Prep Time
60m
Cook Time
1h 30m
Ready In

Recipe: #38772

May 21, 2022



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Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (349.6 g)
  • Calories 583.9
  • Total Fat - 47.5 g
  • Saturated Fat - 19.5 g
  • Cholesterol - 242.3 mg
  • Sodium - 15994.8 mg
  • Total Carbohydrate - 7.5 g
  • Dietary Fiber - 0.6 g
  • Sugars - 1 g
  • Protein - 30.5 g
  • Calcium - 91.5 mg
  • Iron - 3 mg
  • Vitamin C - 1.6 mg
  • Thiamin - 0.6 mg

Step 1

Combine the first 8 ingredients to make the meat ball mix.

Step 2

Roll the meat balls into small 1/2 inch balls.

Step 3

Cook the meat balls in a large pot of slightly boiling water for 5 minutes (longer if the meatballs are bigger).

Step 4

Remove with strainer and set aside.

Step 5

Cut the asparagus spears into bit sized pieces, keep the asparagus liquid.

Step 6

In a large pot melt the butter and stir in the flour with a whisk.

Step 7

Add the liquid from the asparagus and whisk well.

Step 8

Add the chicken broth and whisk well

Step 9

Let the soup simmer for 5 minute.

Step 10

Add the cream.

Step 11

Add the asparagus and meatballs and warm through.

Tips & Variations


No special items needed.

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