Cozy Swedish Meatball Soup Recipe

This cozy Swedish Meatball Soup combines tender homemade meatballs with a creamy, comforting broth filled with vegetables and noodles. Perfect for chilly days, this soup is both hearty and flavorful, making it an ideal weeknight dinner.

Ingredients

• 1 lb (450 g) ground beef
• 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 the ground beef, 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 and set aside.
3. Step 3: In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the flour and cook for another 1-2 minutes to create a roux. Gradually pour in the beef broth, whisking to combine and eliminate lumps.
4. Step 4: Bring the soup to a simmer and add the nutmeg, salt, and black pepper. Gently add the browned meatballs to the pot along with the egg noodles or diced potatoes. Continue simmering for 10-12 minutes, or until the noodles or potatoes are tender and the meatballs are fully cooked through.
5. Step 5: Stir in the heavy cream and cook for an additional 2-3 minutes. Taste and adjust the seasoning with more salt and pepper if needed.
6. Step 6: Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm.

Tips & Variations

• Use diced potatoes instead of egg noodles for a gluten-free option.
• Add a splash of soy sauce for an umami boost.
• For extra flavor, brown the vegetables a bit longer before adding the flour.
• Fresh dill makes a nice alternative garnish to parsley.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat to prevent the cream from curdling. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and brown the meatballs a day ahead. Store them in the refrigerator and add them to the soup when ready to cook.

Can I use ground pork or turkey instead of beef?

Absolutely. Ground pork or turkey work well as substitutes, though turkey may require careful cooking to keep the meatballs moist.

Cozy Swedish Meatball Soup Recipe

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★★★★★

4.7 from 67 reviews

This Cozy Swedish Meatball Soup is a comforting and hearty dish featuring tender homemade meatballs simmered in a creamy, flavorful broth with vegetables and egg noodles or potatoes. Perfect for warming up on chilly days, this soup combines classic Swedish flavors with creamy richness and a touch of nutmeg to create a satisfying meal.

• Author: Mia
• 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

For the Meatballs

• 1 lb (450 g) ground beef
• 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

1. Prepare the Meatballs: In a large bowl, combine ground beef, 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. Cook the Meatballs: 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 from skillet and set aside.
3. Prepare the Soup: In a large pot, melt butter over medium heat. Add diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until vegetables soften. Stir in flour and cook for another 1-2 minutes to form a roux. Gradually whisk in beef broth to combine and remove lumps.
4. Simmer the Soup: Bring soup to a simmer, then add nutmeg, salt, and black pepper. Gently add browned meatballs and egg noodles or diced potatoes. Continue simmering for 10-12 minutes until noodles or potatoes are tender and meatballs are fully cooked.
5. Finish the Soup: Stir in heavy cream and cook for an additional 2-3 minutes. Taste and adjust seasoning with salt and pepper if needed.
6. Serve: Ladle soup into bowls and garnish with fresh parsley if desired. Serve warm and enjoy the comforting flavors.

Notes

• For a gluten-free version, use gluten-free breadcrumbs and flour.
• Substitute ground beef with ground turkey or chicken for a lighter option.
• You can replace egg noodles with diced potatoes for a different texture.
• Adjust seasoning to taste before serving.
• Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.

Keywords: Swedish meatball soup, creamy meatball soup, cozy soup recipe, comfort food, homemade meatballs, beef soup