Cozy Swedish Meatball Soup Recipe: Creamy & Comforting

When the weather turns chilly and you’re craving something hearty and comforting, this Cozy Swedish Meatball Soup is the perfect dish to warm you up. The tender, flavorful meatballs are made from a simple blend of ground beef or pork, breadcrumbs, and spices, which are then simmered in a creamy soup made with beef broth, heavy cream, and a touch of nutmeg for a rich, comforting flavor. The addition of carrots, celery, and egg noodles (or diced potatoes) makes this soup a satisfying meal that’s both filling and delicious. Whether you’re looking for an easy weeknight dinner or a special treat for the whole family, this soup is sure to be a crowd-pleaser.

Why You’ll Love This Recipe

1. Comforting and Hearty

The creamy broth, tender meatballs, and hearty vegetables come together to create a satisfying, cozy meal that’s perfect for chilly days.

2. Easy to Make

With simple ingredients and straightforward instructions, this soup is quick to make yet feels like a special, homemade dish.

3. Versatile

You can easily adjust the soup to suit your preferences. Swap out egg noodles for diced potatoes, or use a mix of ground beef and pork for even more flavor.

4. Rich and Creamy

The combination of heavy cream and beef broth creates a rich, velvety soup that complements the flavorful meatballs perfectly.

5. Filling Meal

This soup is a full meal in itself, with the meatballs, vegetables, and noodles or potatoes providing all the nourishment you need.

Ingredients

For the Meatballs:

• Ground beef or pork (or a mix)
• Breadcrumbs
• Large egg
• Milk
• Worcestershire sauce
• Onion powder
• Garlic powder
• Salt
• Black pepper

For the Soup:

• Butter
• Medium onion, diced
• Carrots, peeled and diced
• Celery stalks, diced
• All-purpose flour
• Beef broth
• Heavy cream
• Nutmeg
• Salt
• Black pepper
• Egg noodles or diced potatoes
• Fresh parsley (optional)

Variations

• Vegetarian Option: Use plant-based meatballs or make your own with lentils and vegetables for a vegetarian twist on this comforting dish.
• Different Noodles: Swap the egg noodles for any type of pasta or rice if you prefer.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a bit of heat to balance the richness of the soup.

How to Make the Recipe

Step 1: Make the Meatballs

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

Step 2: Brown the Meatballs

In a large pot or Dutch oven, heat 1 tablespoon of butter over medium heat. Working in batches, add the meatballs to the pot and brown them on all sides. Once browned, remove the meatballs from the pot and set them aside.

Step 3: Sauté the Vegetables

In the same pot, add the remaining 1 tablespoon of butter. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

Step 4: Make the Soup Base

Sprinkle the flour over the sautéed vegetables and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually add the beef broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for about 5 minutes, allowing the soup to thicken slightly.

Step 5: Add the Meatballs and Noodles

Return the browned meatballs to the pot along with the egg noodles or diced potatoes. Stir in the nutmeg, salt, and pepper. Bring the soup back to a simmer and cook for an additional 10-12 minutes, or until the meatballs are cooked through and the noodles or potatoes are tender.

Step 6: Add the Cream

Once the meatballs and vegetables are cooked, stir in the heavy cream. Adjust the seasoning with more salt and pepper if needed. Let the soup simmer for another 2-3 minutes to heat through.

Step 7: Serve

Ladle the soup into bowls and sprinkle with freshly chopped parsley, if desired. Serve hot and enjoy the cozy, comforting flavors!

Tips for Making the Recipe

• Make Smaller Meatballs: For a more bite-sized meatball, make them slightly smaller than 1 inch in diameter. This allows them to cook more quickly and makes serving easier.
• Thicken the Soup: If you prefer a thicker soup, reduce the amount of broth slightly or let the soup simmer longer to allow it to reduce.
• Use Fresh Nutmeg: For the best flavor, use freshly grated nutmeg instead of pre-ground nutmeg.
• Don’t Overcrowd the Meatballs: When browning the meatballs, work in batches to ensure they cook evenly and develop a nice sear.

How to Serve

This soup is delicious served on its own or with a side of crusty bread for dipping. You could also pair it with a light salad for a well-rounded meal. The richness of the soup makes it perfect for a cozy dinner.

Make Ahead and Storage

Storing Leftovers

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making the soup even more delicious the next day.

Freezing

This soup can be frozen for up to 2 months. Let it cool completely before transferring it to a freezer-safe container. To reheat, thaw overnight in the refrigerator and heat on the stovetop. You may need to add a little extra broth or cream when reheating to bring back its creamy consistency.

Reheating

Reheat the soup on the stovetop over medium heat, stirring occasionally. Add a splash of broth or cream if needed to restore the texture.

FAQs

1. Can I use ground turkey or chicken for the meatballs?

Yes, ground turkey or chicken can be used, though they may result in a slightly lighter flavor compared to beef or pork.

2. Can I make the meatballs ahead of time?

Yes, you can make the meatballs ahead of time and refrigerate them for up to a day before cooking.

3. Can I use another type of pasta instead of egg noodles?

Absolutely! You can use any small pasta shape, such as macaroni or rotini, or even rice or quinoa.

4. Can I make this soup in a slow cooker?

Yes, you can brown the meatballs and sauté the vegetables on the stovetop, then transfer everything to a slow cooker to cook on low for 4-6 hours.

5. Can I use half-and-half instead of heavy cream?

Yes, half-and-half can be used as a lighter alternative to heavy cream, though the soup will be slightly less creamy.

6. Can I add other vegetables to the soup?

Yes, you can add vegetables like peas, green beans, or corn for additional flavor and texture.

7. Can I use vegetable broth instead of beef broth?

Yes, vegetable broth can be used as a vegetarian alternative, but it will change the flavor profile of the soup.

8. Can I freeze the meatballs separately from the soup?

Yes, the meatballs can be frozen separately from the soup. Store them in a single layer on a baking sheet until frozen, then transfer to a freezer-safe bag.

9. How do I avoid the meatballs falling apart?

Make sure to handle the meatball mixture gently and don’t overwork it. Also, browning the meatballs in batches ensures they cook properly.

10. Can I make this soup gluten-free?

Yes, you can substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers, and use a gluten-free flour blend to thicken the soup.

Conclusion

This Cozy Swedish Meatball Soup is a comforting, creamy, and satisfying meal that’s perfect for cold weather. The tender meatballs and rich, flavorful soup come together to create a dish that’s sure to become a favorite in your recipe rotation. Whether you’re cooking for a family dinner or meal prepping for the week, this soup is a delicious and heartwarming choice.

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