Categories: Ground Beef, Main Dish, Rachael Ray, Stew

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 tablespoons unsalted butter, cut into pieces
• 1/2 lb white mushroom, thinly sliced
• 2 celery ribs, finely chopped
• 1 cup shredded carrot
• 1 medium onion, thinly sliced
• 1 bay leaf
• salt
• fresh ground black pepper
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 quart chicken broth
• 1 lb ground veal (meatloaf mix of ground beef, veal, and pork combined)
• 2 1/4 teaspoons Dijon mustard
• 1 egg, beaten
• 1/2-2/3 cup plain breadcrumbs
• 1/2 teaspoon freshly grated nutmeg
• 1/2 lb egg noodles (medium or wide)
• 1 cup sour cream
• 2 -3 tablespoons chopped fresh chives or 2 -3 tablespoons fresh dill
• 2 -3 tablespoons chopped fresh flat-leaf parsley

Directions

1. Heat a soup pot over medium to medium-high heat; add in olive oil and butter; when the butter melts into the oil, add in the mushrooms, celery, carrots, onions, and bay leaf.

2. Cook until the mushrooms are tender and the other vegetables begin to soften, 7-8 minutes.

3. Season with salt and pepper; add in the flour; cook another minute.

4. Whisk in the beef and chicken broth to combine.

5. Cover the pot and bring to a boil.

6. While the soup comes to a boil, mix the veal with the mustard, egg, bread crumbs, nutmeg, salt, and pepper.

7. Roll the meat into small balls, 1-inch in diameter, tops.

8. Remove the lid from the pot and add in the balls; after 2-3 minutes, stir in the egg noodles and cook 6 minutes more.

9. Turn off the heat and stir in the sour cream into the stoup.

10. Adjust taste w/ salt and pepper; discard bay leaf.

11. Serve stoup with a generous sprinkle of chives or dill and chopped parsley.

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