Kongesuppe (Royal Soup)

• butter
• 1 small onion, peeled and minced
• 34 cup carrot, pared and diced
• 5 tablespoons flour
• 18 teaspoon cayenne pepper
• 5 beef bouillon cubes
• 5 12 cups water
• 1 lb ground chuck
• 14 cup snipped parsley
• 1 teaspoon seasoning salt
• 14 cup dried breadcrumbs
• 1 egg, beaten
• 5 ounces frozen peas (1/2 of a 10 ounce package)
• 4 tablespoons sherry wine

1. About 1 hour before serving: In large saucepan, melt 3 tablespoons butter.
2. In it, saute onion and carrots until golden brown.
3. Add flour, cayenne pepper and bouillon cubes.
4. Add 5 1/2 cups water and bring to a boil while stirring constantly.
5. Simmer, partially covered, for 15 minutes.
6. Meanwhile, make meatballs combining meat, 1/4 cup snipped parsley, seasoned salt, bread crumbs and egg.
7. Form into about 25 balls.
8. In a skillet, melt 1 tablespoon butter.
9. In it, saute meatballs until brown on all sides.
10. Add to soup together with frozen peas and sherry and simmer 5 minutes.
11. Serve.

butter, onion, carrot, flour, cayenne pepper, water, ground chuck, parsley, salt, breadcrumbs, egg, frozen peas, sherry wine

Taken from www.food.com/recipe/kongesuppe-royal-soup-132119 (may not work)