Swedish Meat Dumpling Stoup - cooking recipe

Ingredients

1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter, cut into pieces
1/2 lb white mushroom, thinly sliced
2 celery ribs, finely chopped
1 cup shredded carrot
1 medium onion, thinly sliced
1 bay leaf
salt
fresh ground black pepper
2 tablespoons all-purpose flour
2 cups beef broth
1 quart chicken broth
1 lb ground veal (meatloaf mix of ground beef, veal, and pork combined)
2 1/4 teaspoons Dijon mustard
1 egg, beaten
1/2 - 2/3 cup plain breadcrumbs
1/2 teaspoon freshly grated nutmeg
1/2 lb egg noodles (medium or wide)
1 cup sour cream
2 -3 tablespoons chopped fresh chives or 2 -3 tablespoons fresh dill
2 -3 tablespoons chopped fresh flat-leaf parsley

Preparation

Heat a soup pot over medium to medium-high heat; add in olive oil and butter; when the butter melts into the oil, add in the mushrooms, celery, carrots, onions, and bay leaf.
Cook until the mushrooms are tender and the other vegetables begin to soften, 7-8 minutes.
Season with salt and pepper; add in the flour; cook another minute.
Whisk in the beef and chicken broth to combine.
Cover the pot and bring to a boil.
While the soup comes to a boil, mix the veal with the mustard, egg, bread crumbs, nutmeg, salt, and pepper.
Roll the meat into small balls, 1-inch in diameter, tops.
Remove the lid from the pot and add in the balls; after 2-3 minutes, stir in the egg noodles and cook 6 minutes more.
Turn off the heat and stir in the sour cream into the stoup.
Adjust taste w/ salt and pepper; discard bay leaf.
Serve stoup with a generous sprinkle of chives or dill and chopped parsley.