Swedish Meatballs Soup

• 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

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

egg, cream, breadcrumbs, onion, salt, ground beef, butter, allpurpose, beef bouillon granules, pepper, garlic salt, water, red potatoes, frozen peas

Taken from www.food.com/recipe/swedish-meatballs-soup-118886 (may not work)