Swedish Meatballs Soup - cooking recipe

Ingredients

1 egg
2 cups half-and-half cream, divided
1 cup soft breadcrumbs
1 small onion, finely chopped
1 3/4 teaspoons salt, divided
1 1/2 lbs ground beef
1 tablespoon butter
3 tablespoons all-purpose flour
3/4 teaspoon beef bouillon granules
1/2 teaspoon pepper
1/8 - 1/4 teaspoon garlic salt
3 cups water
1 lb red potatoes, cubed
1 (10 ounce) package frozen peas, thawed

Preparation

In a bowl, beat egg; add 1/3 cups cream, bread crumbs, onion and 1 t. salt. Add beef; mix well.
Shape into 1/2 inch balls.
In a Dutch oven or soup kettle, brown meatballs in butter, half at a time. Remove from pan; set aside. Drain fat.
To pan, add flour, bouillon, pepper, garlic salt and remaining salt; stir until smooth.
Gradually stir in water; bring to a boil, stirring often.
Add potatoes and meatballs.
Reduce heat; cover and summer for 25 minutes or until the potatoes are tender. Stir in the peas and remaining cream; heat through.