Meatballs

½ pound ground beef

½ pound ground pork

½ teaspoon kosher salt

¼ teaspoon ground black pepper

1 small yellow onion, diced (about ½ cup)

½ teaspoon garlic, minced

½ tablespoon fresh parsley, chopped

½ cup (54 g) plain bread crumbs

⅓ cup (82 g) whole milk

1 large egg, room temperature

2 tablespoons unsalted butter

Soup

1 cup (230 g) sour cream, warm

½ cup (62.5 g) all-purpose flour

1 teaspoon Worcestershire sauce

1 teaspoon kosher salt

½ teaspoon pepper

6 cups (48 ounces) beef broth

8 ounces egg noodles, uncooked

parsley, chopped for garnish

Meatballs

To a large bowl, add ground beef, ground pork, salt, pepper, onion, garlic, and parsley. Stir to combine.

To a separate medium bowl, add bread crumbs, milk, and egg. Stir to combine.

Add the milk mixture to the meat mixture and combine with your hands (without overworking the meat).

Form the mixture into 1-inch balls and set aside.

To a Dutch oven over medium heat, add butter.

Once the butter has melted, add the meatballs and cook through, rotating to brown all sides, about 10-12 minutes. (Work in batches to not overcrowd the pot.)

Transfer the cooked meatballs to a plate. Tent to keep warm as you make the soup.

Soup

To the same pot over low heat, add sour cream, flour, Worcestershire sauce, salt, and pepper. Stir together, scraping up the browned bits in the pot as you go, until heated through.

Increase heat to medium and slowly add broth, whisking out any lumps. Bring the mixture to a boil and add noodles. Cover, reduce heat to low, and simmer for 7-8 minutes, stirring occasionally, or until the noodles are fully cooked.

Add meatballs. Stir to combine.

Garnish soup with parsley. Serve with sour cream.

*adapted from https://iamhomesteader.com/