Description
This Cozy Swedish Meatball Soup combines tender homemade meatballs with a creamy, flavorful broth loaded with vegetables and egg noodles or potatoes. Perfect for chilly days, this comforting soup brings traditional Swedish flavors into an easy one-pot meal.
Ingredients
Scale
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 large bowl, combine the ground beef or pork, breadcrumbs, egg, milk, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Mix thoroughly until well combined. Roll the mixture into small meatballs about 1-inch in diameter and set them aside.
- Cook the Meatballs: Heat a large skillet over medium heat and add a small amount of oil. Brown the meatballs in batches, cooking for 4-5 minutes and turning to get a golden crust on all sides. Remove the meatballs from the skillet and set them aside.
- Prepare the Soup: In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook while stirring occasionally for 5-7 minutes until the vegetables begin to soften. Stir in the flour and cook for another 1-2 minutes to form a roux. Gradually whisk in the beef broth, ensuring no lumps form.
- Simmer the Soup: Bring the soup to a gentle simmer. Add the nutmeg, salt, and black pepper. Carefully add the browned meatballs 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 cooked through.
- Finish the Soup: Stir in the heavy cream and cook for an additional 2-3 minutes to incorporate the creaminess. Taste the soup and adjust the seasoning with extra salt and pepper if needed.
- Serve: Ladle the rich and comforting soup into bowls. Garnish with chopped fresh parsley if desired and serve warm for a cozy meal.
Notes
- You can substitute ground beef or pork entirely according to your preference or mix both for balanced flavor.
- For a lighter version, you can reduce the heavy cream or substitute with half-and-half.
- If you prefer a gluten-free option, swap breadcrumbs with gluten-free breadcrumbs and use gluten-free flour or cornstarch for the roux.
- The soup tastes even better the next day after flavors meld better.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- You can switch egg noodles for diced potatoes or gluten-free pasta for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Swedish
Keywords: Swedish meatball soup, creamy meatball soup, easy meatball soup, comfort food soup, one-pot Swedish soup
