I threw together this soup for a gathering, and everyone kept saying how amazing it was.

1. In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, allspice, nutmeg, salt, and pepper. Mix until well combined.

2. Form the mixture into small meatballs, about 1 inch in diameter.

3. In a large pot, melt the butter over medium heat. Add the meatballs and cook until browned on all sides. Remove the meatballs and set aside.

4. In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent.

5. Pour in the beef broth and bring to a boil. Add the meatballs back into the pot.

6. Reduce the heat to a simmer and cook for 15 minutes.

7. Add the egg noodles and cook until they are tender, about 7-8 minutes.

8. Stir in the heavy cream and let the soup heat through.

9. Season with additional salt and pepper to taste, if needed.

10. Serve hot, garnished with fresh parsley.

For a lighter version, you can substitute ground turkey or chicken for the beef and pork. If you’re looking to add more vegetables, consider adding sliced carrots or celery when sautéing the onions. For a gluten-free option, use gluten-free breadcrumbs and noodles. You can also experiment with different herbs, such as dill or thyme, to add a unique flavor twist.