If your menu tonight consists of grilled pork or fish, then this soup will complement your main dish. Something quick and simple and good to have on cold, rainy days.
I also use Köttbullar (Swedish Meatballs) which is a present from my Uncle from Singapore. Thanks Tito Arvin!
In Sweden, köttbullar (meatballs) are made with ground beef or a mix of ground beef, pork and sometimes veal, sometimes including breadcrumbs soaked in milk, finely chopped (fried) onions, some broth and often including cream. They are seasoned with white pepper or allspice and salt. Swedish meatballs are traditionally served with gravy, boiled potatoes, lingonberry jam, and sometimes fresh pickled cucumber. Traditionally, they are small, measuring one inch in diameter. In the United States, there are a number of variations, based on the assimilation of Swedes in the Midwest.
Ingredients:
- 20 pcs. Köttbullar (meatballs)
- 1 medium-sized Patola (Luffa), sliced diagonally
- 4 ounces Misua
- 1/2 Tbsp Garlic, crushed
- 2 Tbsp onions, sliced
- 4 cups chicken broth
- 3 tablespoons fish sauce
- pepper to taste
- oil for sauteing
Procedure:
- In a saucepan, saute garlic and onion.
- Add meatballs and sliced patola. Pour in chicken broth. Allow to boil.
- Season with fish sauce and pepper. Add Misua and spring onions, simmer for 1-2 minutes.
- Remove from heat and serve hot.
Serve and Enjoy!
