This soup is so rich and satisfying! It was a great ending to this soup montage.

Meatballs

1lb Ground Chicken

1/2c Panko bread crumbs

1/4c Onion finely chopped

1tsp Salt

1/2tsp Pepper

1/4tsp Allspice

1/4tsp Nutmeg

1/4c Milk

1 Egg

Soup

1/4c Olive Oil

1tbls Butter

¼ Onion medium dice

 1pkg of Sliced mushrooms

1/4c of White wine

1/3c Flour

32oz Chicken stock

1c Heavy cream

1c Sour cream

1tbls of Dijon

2 1/2c uncooked extra-wide egg noodles

3tbl chopped  dill

 Lingonberry preserves

Mix the ground chicken, bread crumbs, onion, salt, pepper, allspice, nutmeg, milk and egg together. Spray a baking sheet with non-stick spray. Shape the meatballs  and place on the tray. I like mine medium size, making about 18.

 Dutch oven add butter and olive oil and heat to  medium.. Add meatballs, cook 3 to 5 minutes until browned on both sides. Use slotted spoon to remove meatballs. Repeat until all the meatballs are brown.

In a bowl whisk together the cream, sour cream and dijon. Add in the onion and mushrooms and cook until the mushrooms have given off most of their liquid. Deglaze with the white wine scrapping up the brown bits. Add the flour and cook 1 minute. Whisk in the broth and add in the meatballs. Simmer until the meatballs are cooked through, about 10 minutes. Add the noodles and cream mixture. Cook 8 to 10 minutes until the noodles are tender. Stir in 2tbls of dill and serve with the rest of the dill as garnish and lingonberry preserves on the side.