Swedish Meat Ball Soup

• 1 egg
• 2 c. half and half cream, divided
• 1 c. soft bread crumbs
• 1 small onion, finely chopped
• 1 3/4 tsp. salt, divided
• 1 1/2 lb. ground beef
• 1 tbsp. butter or margarine
• 3 tbsp. all purpose flour
• 3/4 tsp. beef bouillon granules
• 1/2 tsp. pepper
• 1/8 to 1/4 tsp. garlic salt
• 3 c. water
• 1 lb. red potatoes, cubed
• 1 pkg. frozen peas, thawed

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

egg, cream, bread crumbs, onion, salt, ground beef, butter, flour, beef bouillon granules, pepper, garlic salt, water, red potatoes, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=51243 (may not work)