Danish Asparagus Meatball Wedding Soup
- 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 by Step Method
Combine the first 8 ingredients to make the meat ball mix.
Roll the meat balls into small 1/2 inch balls.
Cook the meat balls in a large pot of slightly boiling water for 5 minutes (longer if the meatballs are bigger).
Remove with strainer and set aside.
Cut the asparagus spears into bit sized pieces, keep the asparagus liquid.
In a large pot melt the butter and stir in the flour with a whisk.
Add the liquid from the asparagus and whisk well.
Add the chicken broth and whisk well
Let the soup simmer for 5 minute.
Add the cream.
Add the asparagus and meatballs and warm through.
No special items needed.