Swedish Meatball Soup Recipe

Introduction

Swedish Meatball Soup is a comforting and hearty dish that combines tender meatballs with a creamy, flavorful broth. It’s perfect for chilly days when you want something warm and satisfying in a bowl.

Ingredients

• 1 lb (450 g) ground beef or pork (or a mix)
• ½ cup (60 g) breadcrumbs
• 1 large egg
• ¼ cup (60 ml) milk
• 1 tsp Worcestershire sauce
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp (28 g) butter
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 tbsp (24 g) all-purpose flour
• 4 cups (960 ml) beef broth
• 1 cup (240 ml) heavy cream
• ½ tsp nutmeg
• ½ tsp salt (or to taste)
• ½ tsp black pepper
• 2 cups (200 g) egg noodles or diced potatoes
• 1 tbsp fresh parsley, chopped (optional)

Instructions

1. Step 1: In a large bowl, combine ground beef (or pork), breadcrumbs, egg, milk, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Mix until well combined. Roll the mixture into small meatballs, about 1-inch in diameter, and set aside.
2. Step 2: Heat a large skillet over medium heat and add a little oil. Brown the meatballs in batches, cooking for 4-5 minutes until golden on all sides. Remove them from the skillet and set aside.
3. Step 3: In a large pot, melt butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
4. Step 4: Stir in the flour and cook for another 1-2 minutes to form a roux. Gradually pour in the beef broth while whisking to prevent lumps.
5. Step 5: Bring the soup to a simmer. Add the nutmeg, salt, and black pepper. Gently add the browned meatballs and the egg noodles or diced potatoes. Simmer for 10-12 minutes, until noodles or potatoes are tender and meatballs are cooked through.
6. Step 6: Stir in the heavy cream and cook for an additional 2-3 minutes. Taste and adjust seasoning with more salt and pepper if needed.
7. Step 7: Ladle soup into bowls, garnish with fresh parsley if desired, and serve warm.

Tips & Variations

• Use a mix of beef and pork for juicier and more flavorful meatballs.
• Substitute egg noodles with diced potatoes for a gluten-free option.
• Add a pinch of allspice to the meatball mixture for a traditional Swedish flavor.
• If the soup is too thick, thin it out with a little extra beef broth or water.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The noodles or potatoes may absorb some liquid, so add a splash of broth or water when reheating if needed. For longer storage, freeze the soup without the noodles or potatoes and add fresh ones when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground chicken or turkey instead of beef or pork?

Yes, ground chicken or turkey can be used for a lighter soup, but the meatballs may be less juicy. You can add a bit of olive oil or finely chopped vegetables to help keep them moist.

Can I make the meatballs ahead of time?

Absolutely. You can prepare and brown the meatballs a day in advance and refrigerate them. Add them to the soup during the simmering step when you’re ready to serve.

Swedish Meatball Soup Recipe

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4.7 from 465 reviews

Swedish Meatball Soup is a comforting and hearty dish featuring tender homemade meatballs simmered in a creamy broth with vegetables and egg noodles or potatoes. This savory soup blends classic Swedish flavors with easy preparation, perfect for a warming meal.

• Author: lea
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Swedish

Ingredients

Scale 1x2x3x

Meatballs

• 1 lb (450 g) ground beef or pork (or a mix)
• ½ cup (60 g) breadcrumbs
• 1 large egg
• ¼ cup (60 ml) milk
• 1 tsp Worcestershire sauce
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper

Soup Base and Vegetables

• 2 tbsp (28 g) butter
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 tbsp (24 g) all-purpose flour
• 4 cups (960 ml) beef broth
• 1 cup (240 ml) heavy cream
• ½ tsp nutmeg
• ½ tsp salt (or to taste)
• ½ tsp black pepper
• 2 cups (200 g) egg noodles or diced potatoes
• 1 tbsp fresh parsley, chopped (optional)

Instructions

1. Prepare the Meatballs: In a large bowl, combine ground beef or pork, breadcrumbs, egg, milk, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Mix thoroughly until fully combined. Roll the mixture into small, approximately 1-inch diameter meatballs and set aside.
2. Cook the Meatballs: Heat a large skillet over medium heat and add a small amount of oil. Brown the meatballs in batches, cooking each side for 4-5 minutes until they develop a golden crust. Remove the browned meatballs from the skillet and set aside.
3. Prepare the Soup Base: In a large pot, melt butter over medium heat. Add diced onion, carrots, and celery, cooking for 5-7 minutes while stirring occasionally until the vegetables soften. Stir in the flour and continue cooking for 1-2 minutes to form a roux.
4. Add Broth and Seasonings: Gradually whisk in the beef broth, ensuring the mixture becomes smooth with no lumps. Bring the soup to a simmer and add nutmeg, salt, and black pepper to taste.
5. Simmer Meatballs and Noodles: Gently add the previously browned meatballs into the soup pot along with the egg noodles or diced potatoes. Continue simmering for 10-12 minutes, allowing noodles or potatoes to become tender and meatballs to cook through.
6. Finish the Soup: Stir in the heavy cream and cook for an additional 2-3 minutes. Taste the soup and adjust seasoning with additional salt and pepper if necessary.
7. Serve: Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve warm and enjoy this deliciously creamy Swedish Meatball Soup.

Notes

• You can substitute ground beef and pork mix with just one type depending on preference.
• For a lighter version, use half-and-half instead of heavy cream.
• Egg noodles add traditional texture, but diced potatoes are a great gluten-free alternative.
• If you prefer a thicker soup, increase the flour slightly when making the roux.
• This soup keeps well refrigerated for up to 3 days and tastes even better the next day.

Keywords: Swedish meatballs, meatball soup, creamy meatball soup, Swedish cuisine, comfort food, easy soup recipe