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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.

Ingredients

Scale

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

Find it online: https://cookwithlea.com/swedish-meatball-soup-recipe/