Swedish Meatball Soup

• 1 large egg
• 2 cups half-and-half cream, divided
• 1 cup soft bread crumbs
• 1 small onion, finely chopped
• 1-3/4 teaspoons salt, divided
• 1-1/2 pounds ground beef
• 1 tablespoon butter
• 3 tablespoons all-purpose flour
• 3/4 teaspoon beef bouillon granules
• 1/2 teaspoon pepper
• 1/8 to 1/4 teaspoon garlic salt
• 3 cups water
• 1 pound red potatoes, cubed
• 1 package (10 ounces) frozen peas, thawed

1. In a large bowl, beat egg; add 1/3 cup cream, bread crumbs, onion and 1 teaspoon salt. Crumble beef over mixture and mix well. Shape into 1/2-in. balls.
2. In a Dutch oven, brown meatballs in butter in batches. Remove from the pan; set aside. Drain fat.
3. Add flour, bouillon, pepper, garlic salt and remaining salt to pan; stir until smooth. Gradually stir in water; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add potatoes and meatballs.
4. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender. Stir in peas and remaining cream; heat through.

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

Taken from www.tasteofhome.com/recipes/swedish-meatball-soup/ (may not work)