Kongesuppe (royal Soup)

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 5
• butter
• 1 small onion, peeled and minced
• 3/4 cup carrot, pared and diced
• 5 tablespoons flour
• 1/8 teaspoon cayenne pepper
• 5 beef bouillon cubes
• 5 1/2 cups water
• 1 lb ground chuck
• 1/4 cup snipped parsley
• 1 teaspoon seasoning salt
• 1/4 cup dried breadcrumbs
• 1 egg, beaten
• 5 ounces frozen peas (1/2 of a 10 ounce package)
• 4 tablespoons sherry wine

Recipe

• 1 about 1 hour before serving: in large saucepan, melt 3 tablespoons butter. in it, saute onion and carrots until golden brown.
• 2 add flour, cayenne pepper and bouillon cubes. add 5 1/2 cups water and bring to a boil while stirring constantly.
• 3 simmer, partially covered, for 15 minutes.
• 4 meanwhile, make meatballs combining meat, 1/4 cup snipped parsley, seasoned salt, bread crumbs and egg. form into about 25 balls.
• 5 in a skillet, melt 1 tablespoon butter. in it, saute meatballs until brown on all sides.
• 6 add to soup together with frozen peas and sherry and simmer 5 minutes.
• 7 serve.