Swedish Meatball Soup Recipe

Swedish Meatball Soup is a cozy, comforting dish that combines tender, flavorful meatballs with a creamy broth, hearty vegetables, and egg noodles or potatoes. Perfect for chilly days or whenever you crave a warm, satisfying meal, this recipe offers the classic flavors of Swedish meatballs in a deliciously comforting soup form.

What Is Swedish Meatball Soup?

Swedish Meatball Soup transforms the beloved flavors of traditional Swedish meatballs into a hearty soup. The creamy broth is seasoned with warm spices like nutmeg and paired with tender meatballs, vegetables, and your choice of egg noodles or potatoes. It’s an irresistible dish that’s perfect for family dinners or special occasions.

Why You’ll Love This Recipe

  • Comforting and hearty: Perfect for warming up on a cold day.
  • Family-friendly: A crowd-pleaser that both kids and adults will enjoy.
  • Customizable: Use noodles or potatoes and adjust seasonings to your liking.
  • One-pot meal: Easy cleanup and minimal effort for a satisfying dinner.

Ingredients

For the 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

For the Soup:

  • 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)

Step-by-Step Instructions

Preparing the Meatballs

  1. In a large bowl, combine the ground meat, breadcrumbs, egg, milk, Worcestershire sauce, onion powder, garlic powder, salt, and pepper.
  2. Mix until just combined, being careful not to overwork the mixture.
  3. Roll the mixture into small meatballs, about 1 inch in size.

Searing the Meatballs

  1. Heat a large pot over medium heat and lightly grease it with cooking spray or a drizzle of oil.
  2. Cook the meatballs in batches until browned on all sides, about 3-5 minutes per batch.
  3. Remove the meatballs from the pot and set them aside.

Cooking the Vegetables

  1. Melt the butter in the same pot.
  2. Add the diced onion, carrots, and celery, sautéing until softened, about 5 minutes.

Making the Broth

  1. Sprinkle the flour over the vegetables and stir well to coat.
  2. Cook for 1-2 minutes to eliminate the raw flour taste.
  3. Slowly whisk in the beef broth, ensuring a smooth consistency.
  4. Stir in the nutmeg, salt, and black pepper.

Simmering the Soup

  1. Bring the mixture to a boil, then reduce the heat to low.
  2. Return the meatballs to the pot along with the egg noodles or diced potatoes.
  3. Simmer for 15-20 minutes, or until the noodles or potatoes are tender and the meatballs are fully cooked.

Finishing the Soup

  1. Stir in the heavy cream and cook for 2-3 minutes to heat through.
  2. Taste and adjust the seasoning if necessary.

Serving Suggestions

Ladle the soup into bowls and garnish with fresh parsley for a pop of color and flavor. Pair it with crusty bread or a green salad for a complete meal.

Storing and Freezing

Storage Tips

  • Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat gently on the stovetop over low heat or in the microwave.

Freezing Instructions

  • Freeze meatballs separately: For best results, freeze the cooked meatballs and soup base separately in airtight containers for up to 3 months.
  • Reheat from frozen: Thaw overnight in the refrigerator and reheat on the stovetop, adding the heavy cream just before serving.

Recipe Variations

  • Gluten-free: Use gluten-free breadcrumbs and flour.
  • Dairy-free: Substitute plant-based milk and cream.
  • Vegetarian: Replace the meatballs with vegetarian meatball alternatives or chickpeas.
  • Low-carb: Use cauliflower florets instead of noodles or potatoes.

FAQs

Can I use frozen meatballs?
Yes, precooked frozen meatballs can be used. Thaw and brown them lightly before adding to the soup.

Can I substitute chicken or turkey for the beef/pork?
Absolutely! Ground chicken or turkey works well as a lighter option.

How do I thicken the soup if it’s too thin?
Mix 1 tbsp of cornstarch with 2 tbsp of water and stir it into the simmering soup.

Swedish Meatball Soup is a delightful twist on a classic dish, offering all the rich, creamy flavors in a comforting soup. Whether you’re making it for a special occasion or a cozy weeknight meal, this recipe is sure to become a family favorite. Give it a try and share your experience!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Swedish Meatball Soup Recipe


  • Author: Julia Childley
  • Total Time: 45 minutes
  • Yield: 6 servings

Description

Swedish Meatball Soup is a hearty and comforting dish that brings the flavors of traditional Swedish meatballs into a creamy, flavorful broth. Packed with tender meatballs, fresh vegetables, and your choice of egg noodles or potatoes, this one-pot meal is perfect for family dinners or chilly evenings.


Ingredients

For the 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

For the Soup:

  • 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

  • Prepare the Meatballs:
    • In a bowl, mix ground meat, breadcrumbs, egg, milk, Worcestershire sauce, onion powder, garlic powder, salt, and pepper until just combined.
    • Roll into small 1-inch meatballs.
  • Sear the Meatballs:
    • Heat a large pot over medium heat and lightly grease with oil or cooking spray.
    • Brown the meatballs in batches, then remove and set aside.
  • Cook the Vegetables:
    • Melt butter in the same pot.
    • Add onion, carrots, and celery; sauté until softened, about 5 minutes.
  • Make the Broth:
    • Sprinkle flour over the vegetables, stirring to coat.
    • Cook for 1-2 minutes, then slowly whisk in beef broth.
    • Stir in nutmeg, salt, and black pepper.
  • Simmer the Soup:
    • Bring the soup to a boil, then reduce heat to low.
    • Add the meatballs and egg noodles or potatoes.
    • Simmer for 15-20 minutes, or until the noodles/potatoes are tender and the meatballs are fully cooked.
  • Finish the Soup:
    • Stir in heavy cream and cook for 2-3 minutes.
    • Taste and adjust seasoning if needed.
  • Serve:
    • Ladle into bowls, garnish with parsley, and enjoy with crusty bread or a side salad.

Notes

  • For a gluten-free version, use gluten-free breadcrumbs and flour.
  • If using frozen meatballs, thaw and brown them before adding to the soup.
  • The soup base can be prepared ahead and stored in the refrigerator for up to 3 days (add noodles or potatoes when reheating).
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Swedish

Nutrition

  • Serving Size: 1 bowl
  • Calories: ~350 per serving (varies based on specific ingredients used)
Share the recipe

Leave a Comment

Recipe rating