Swedish Chicken Meatball Soup

Swedish Chicken Meatball Soup

2 tablespoons extra virgin olive oil, divided use
12-16oz cooked chicken meatballs (I like Trader Joe’s brand)
2 tablespoons cornstarch
1 quart chicken bone broth (or regular broth)
1 tablespoon Worcestershire sauce
2 tablespoons soy sauce
⅓ cup sour cream
2-3 cups steamed broccoli
1 teaspoon salt (if using regular broth with higher sodium, reduce to ½ teaspoon)
½ teaspoon pepper
2 tablespoons onion flakes
½ teaspoon dried thyme
Optional for serving: cooked noodles or pasta

In a stock pot, heat 1 tablespoon olive oil over medium heat. Add the meatballs and cook for 3-4 or until browned. Remove the meatballs and set aside. Add the additional tablespoon olive oil and cornstarch. Whisk well to create a paste, and then slowly add the broth as you continue to whisk to incorporate the cornstarch. Add the Worcestershire, soy sauce, and sour cream, continuing to whisk until the mixture is smooth.

Add the broccoli, salt, pepper, onion flakes, and thyme…and add back the meatballs. Bring to a simmer, reduce to low, cover, and cook for 5 minutes.

To serve, you can put cooked pasta or noodles in your bowl and spoon the soup on top, or enjoy without the pasta or noodles.

Serves 4-6