Monday, May 28, 2012

Swedish Meatballs

1 lb. (about 20) cooked meatballs
1 Russet potato, peeled and cubed
1 bag baby carrots
1 cup chicken broth
1 can  (14 oz.) Cream of Mushroom soup
1/2 cup water
Salt to taste
2 Tbsp. sour cream

  1. In a saucepan over medium heat, cook potatoes & carrots in chicken broth until tender.
  2. Stir in the meatballs. 
  3. Combine soup and water, add to saucepan and stir.
  4. Simmer for 10 minutes until meatballs are fork tender.
  5. Adjust salt to taste, keeping in mind that both the chicken broth and soup contain salt.
  6. Turn stove off and stir in sour cream.
  7. Serve over hot, cooked egg noodles or steamed rice.
I shared this on:

No comments:

Post a Comment

Thanks for stopping by. I love to hear from all of you, so please feel free to leave a comment.

If you have a question I will reply to your comment. If you prefer an email response, please mention that and make sure your blogger profile is linked to your e-mail, otherwise I will not be able to e-mail you back.

Please note that any and all comments posted by 'Anonymous' persons are deleted without exception as a means of nuisance abatement.

Thanks so much for reading and commenting on this post.