Frikadeller soup – when you have a cold (Anda Cook)

Autumn is here, and it’s time to make soups. In our home, a favorite is the so-called meatball soup: bring a large pot of water to a boil; once it’s boiling, add 1 quart of sliced carrots. While that cooks, clean and chop 1 quart of celery and add it to the pot. Keeping the soup simmering, add about half a small head of chopped cabbage, then another quart of chopped red potatoes. Add beef bouillon cubes to taste. Then gradually add small pre-made meatballs (I use a Swedish meatball recipe for the meat), and finally add one package of frozen green peas.

Serve the soup with a spoonful of sour cream and some finely chopped pickles added to each bowl.

It’s not uncommon for my husband or daughter to call me from work saying they feel like they’re coming down with a cold and asking whether we could have meatball soup for dinner.