1/2 teaspoon freshly ground black pepper, plus more as needed
1/4 teaspoon red pepper flakes
1 cup frozen peas, thawed
1/2 cup sour cream
8 ounces egg noodles, cooked to al dente
Instructions
For the meatballs: In a large bowl, combine the bread crumbs, cream, onion, ground beef, egg, salt, garlic powder, pepper, nutmeg, and allspice. Form the meat mixture into tablespoon-size meatballs.
Line a baking sheet with paper towels. In a large skillet, heat the olive oil over medium heat. Working in batches, brown the meatballs on all sides. Place them on the baking sheet.
For the soup: In a small bowl, mix the heavy cream and cornstarch. Set aside.
In a large pot, melt the butter over medium heat. Add the carrots, celery, and mushrooms and cook for 3 minutes. Add the garlic and cook for another minute. Sprinkle in the flour and cook, stirring continuously, until it has been completely absorbed.
Reduce the heat to low and slowly add the broth and heavy cream mixture. Add the Worcestershire sauce, salt, paprika, black pepper, and red pepper flakes.
Bring the soup to a gentle boil over medium heat and cook for 5 minutes, or until the soup has thickened. Stir in the meatballs and peas, reduce the heat to low, and Cook for 5 minutes.
Add the sour cream, stir, add the noodles, and mix in. Taste and season with additional salt and black pepper, if needed. Ladle into bowls and serve.
Notes
You can use a combination of beef and pork for the meatballs.
