Description
This cozy Swedish Meatball Soup is the ultimate comfort food, featuring tender homemade meatballs simmered in a creamy, flavorful broth with veggies and egg noodles (or potatoes). A perfect dish for chilly days, with warm, hearty flavors and a rich, creamy texture.
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
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Make the Meatballs: In a bowl, combine the ground beef (or pork), breadcrumbs, egg, milk, Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Mix until well combined. Shape the mixture into small meatballs, about 1 inch in diameter.
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Cook the Meatballs: In a large skillet, heat a little oil over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. They don’t need to be fully cooked through at this stage. Remove from the skillet and set aside.
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Prepare the Soup: In the same large pot or skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
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Thicken the Broth: Stir in the flour and cook for 1-2 minutes until it’s lightly browned, creating a roux to thicken the soup.
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Add the Liquids: Gradually add the beef broth while stirring to avoid lumps, then add the heavy cream, nutmeg, salt, and pepper. Bring to a simmer.
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Simmer the Meatballs: Return the meatballs to the pot. Stir gently to combine. Simmer for 10-15 minutes, until the meatballs are cooked through and the soup has thickened slightly.
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Add the Noodles or Potatoes: Add the egg noodles or diced potatoes to the soup and cook for 7-10 minutes, or until the noodles or potatoes are tender.
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Finish the Soup: Taste the soup and adjust the seasoning with additional salt or pepper, if needed.
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Serve: Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm and enjoy!
Notes
- You can use a mix of ground beef and pork for more flavor and tenderness in the meatballs.
- If you prefer a thicker soup, you can reduce the amount of broth or increase the flour slightly.
- This recipe can be easily adapted for a gluten-free version by using gluten-free breadcrumbs and flour.
- For a lighter option, you can use half-and-half instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup, Comfort Food, Meatballs
- Method: Simmering, Pan-frying
- Cuisine: Swedish
Keywords: Swedish Meatball Soup, Comfort Food, Creamy Soup, Meatballs, Cozy, Egg Noodles, Hearty Soup, Winter Recipes