Skip to main content

Svenska Kottbullar (Swedish Meatballs) Soup #FoodNFlix


In September, Food'N'Flix returned after a brief hiatus. Oh, happy day. I've missed this food-loving, flick-watching group. And this month, my friend Wendy of A Day in the Life on the Farm is hosting. You can read Wendy's invitation here, but she's invited us to watch A Man Called Ove.* 

I had never heard of the movie or the novel that inspired it, but Wendy's enthusiasm is contagious. I watched the movie three times before returning it to Netflix...and I ordered the novel. I'm looking forward to snuggling into a beanbag with a mug of Glögg, Swedish mulled wine, and the book. Soon!

On the Screen
We've seen this story countless times before: an old curmudgeon's gloomy life is brightened by an unforeseen person or string of events. That is the certainly the case of Ove. But our familiarity with that story line doesn't change the fact that A Man Called Ove is disarmingly charming with its understated, dark humor.

The movie opens with Ove trying to use a coupon at the store to purchase flowers to bring to his wife's grave. He is baffled that a coupon - 70 krona for 2 bunches of flowers - doesn't allow him to purchase one bunch for 35 krona. "If you only buy one bunch," says the cashier, "it's still 50 krona."

That begins your introduction to - and admiration of - this character who is so stubborn and steadfast in his desire to enforce neighborhood rules that he will interrupt his suicide attempts to scold anyone breaking those rules. And the paternal relationship that spring up between Ove and his pregnant neighbor of Iranian descent just solidifies your opinion that despite all his crabbiness, Ove is a good man.

I thoroughly enjoyed this movie and can't wait to read the book. Thanks, Wendy, for introducing me to it this month.

In the Bowl
There wasn't too much food in the movie, so I just decided to look at all my favorite Swedish foods...or Iranian foods. Rabarberpaj is a favorite, but rhubarb is out of season. And Morotskaka is always welcome on our table, but we've been indulging in lots of cookies recently, so I didn't want to do yet another cake.

So, coming in just under the wire, I made a soup inspired by Swedish meatballs for this month's Food'N'Flix. And I had ground venison, so I used that in my meatballs. Smaklig måltid!

Ingredients

Meatballs
  • 1 pound ground venison
  • 1 onion, peeled and finely minced
  • 3/4 C breadcrumbs
  • 2 eggs
  • 1/4 t ground nutmeg
  • 1/2 t ground allspice
  • freshly ground salt
  • freshly ground pepper
Potatoes
  • 2 pounds marble potatoes
  • 2 T olive oil
  • freshly ground salt
Soup
  • 4 T butter
  • 1/2 C flour
  • 6 C beef broth, divided + more if needed
  • 1 C water
  • 1 C heavy cream
  • freshly ground salt
  • freshly ground pepper
  • 1/4 C chopped parsley


Procedure
Meatballs
In a large bowl, using your hands, mix together all of the ingredients until well-combined. Roll walnut-sized balls and place them on a silicone-lined baking sheet. Preheat oven to 375 degrees F. Bake for 35 minutes until well-browned. They should be firm to the touch when they are done. If you aren’t sure, you can slice open one of the meatballs.


Potatoes
Preheat oven to 425 degrees F. Place potatoes in a medium mixing bowl. Sprinkle with salt and add 1 T olive oil. Toss to coat potatoes in oil and transfer to a roasting pan. Roast potatoes until tender on the inside and crisped on the outside, approximately 30 minutes.

Soup
Melt the butter over medium heat. Whisk in the flour until a smooth roux forms. Pour in 3 C beef broth and cream. Simmer, whisking constantly until thickened, approximately 5 minutes. Pour in remaining beef broth and water. Whisk until combined. If you think it's still too thick, add more stock.

Add in the meatballs and potatoes and warm through. Stir in parsley and season to taste with salt and pepper. Serve hot.

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.

Comments

  1. So glad you enjoyed the movie. The book is even better. Love the Meatball stew.

    ReplyDelete
  2. Beautiful dish with those potatoes! Glad you were introduced to Ove!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Learning About Chablis, A Compelling Label, and Gougères #PureChablis #Winophiles #Sponsored

  This is a sponsored post written by me on behalf of  Chablis Wines   in conjunction with the  May 2021 Chablis  #Winophiles  event.  Complimentary wine was provided for this post  though no other compensation was received.  This page may contain affiliate links. Jill of L'Occasion is hosting the French Winophiles this month and we are turning our eyes towards the wines of Chablis. And Chablis Wines* graciously sponsored the event, sending sample to several members of our group. I will be sharing pairing for all of these soon. But I received my package at the final hour and only had time to explore one bottle so far. If you are reading this early enough, join in the live Twitter chat on Saturday, May 15th at 8am Pacific. Just follow the hashtags #Winophiles and #PureChablis. And be sure to add those to anything you tweet so we can see it. Here's what the #Winophiles crew is sharing about all things Chablis... Pinny at Chinese Food and Wine Pairing gives us All Things #PureCh