Easy
I first saw a version of this soup years ago on Rachel Ray's 30-minute meals. For those of you who watched that show, she would make what she called "Stoups" a combination of soup and stew.
I liked the idea but didn't want a stew consistency, so I took the idea and came up with this Swedish Meatball Soup, and it is delicious.
The original recipe called for either pork or veal meatballs, but I found the ground turkey gives a similar texture, less fat, and a perfect taste.
What is also interesting in this recipe is the combination of chicken and beef stock. The combination creates a lovely broth that tastes a little bit different from the individual stocks. It's not as heavy as a beef stock and not too chicken.
You will want to stir the sour cream in at the end after you turn off the soup because you don't want it to boil. If you do, the sour cream may split. It is still delicious. It just looks a little rough.
Lastly, I find this soup gets better over time. So make it the day before. Don't put the sour cream into it until the next day when you heat it up. You'll enjoy such a treat.
Perfect comfort in a bowl