Swedish Meatball Soup Recipe

If you’ve ever wondered how to transform the humble meatball into a cozy, soul-warming bowl of comfort, this Swedish Meatball Soup Recipe is exactly what you need. Imagine tender, flavorful meatballs swimming in a creamy, savory broth with perfectly cooked egg noodles, all seasoned with that classic Scandinavian touch of allspice and nutmeg. It’s a dish that brings warmth and satisfaction in every spoonful and is just perfect for any time you crave something heartening yet elegant.

Ingredients You’ll Need

Though this Swedish Meatball Soup Recipe includes many components, each ingredient is straightforward and plays a crucial role in balancing flavors, textures, and colors. From the fragrant allspice to the creamy half and half, every item is essential to make this soup truly shine.

• Lean ground beef: The base for your meatballs, providing rich flavor and tender texture.
• Plain bread crumbs: Helps bind the meatballs and keep them moist.
• Large egg: Acts as a natural binder in the meatball mixture.
• Minced onion: Adds a subtle sweetness and depth to the meatballs.
• Minced garlic: Delivers a warm, aromatic punch to both meatballs and broth.
• Dried parsley: Introduces a gentle herbal note.
• Ground allspice: Provides the classic Scandinavian spice hint that makes these meatballs unique.
• Ground nutmeg: Adds a warm, nutty undertone for complexity.
• Pepper and salt: Essential for seasoning throughout the recipe.
• Olive oil: For browning meatballs and prepping aromatics.
• Butter: Builds a rich base to develop flavor in the soup.
• Diced onion: Softens and sweetens the soup base.
• All-purpose flour: Thickens the broth into a luscious, creamy texture.
• Beef broth: Forms the savory heart of the soup.
• Half and half: Adds creaminess without overpowering the other ingredients.
• Worcestershire sauce: Brings umami depth.
• Dijon mustard: Imparts a subtle tang to lift the flavors.
• Egg noodles: The comforting, chewy strands that complete the soup experience.

How to Make Swedish Meatball Soup Recipe

Step 1: Mix Meatball Ingredients

Start by combining your lean ground beef with bread crumbs, egg, minced onion, garlic, parsley, allspice, nutmeg, pepper, and salt. Mixing thoroughly ensures every bite of meatball bursts with evenly distributed flavors, filling your kitchen with an inviting aroma.

Step 2: Shape Meatballs

Scoop the mixture into roughly 1½ tablespoon portions and roll each into a smooth, round meatball. This size is perfect for the soup — bite-sized and easy to enjoy in each spoonful without overpowering the broth or noodles.

Step 3: Brown Meatballs

Heat olive oil in a large pot over medium-high heat, then brown your meatballs until they are beautifully golden on all sides. This step locks in juices and creates a savory crust that adds depth to both the meatballs and the soup. Once browned, set them aside while you prepare the broth.

Step 4: Sauté Aromatics

In the same pot, add butter and diced onion. Cook just until the onions become translucent and tender — this builds the flavorful foundation. Adding minced garlic after ensures it doesn’t burn and releases its fragrant aroma, setting the stage for a rich soup.

Step 5: Make Roux and Add Liquids

Whisk in the flour to create a smooth roux, which will thicken your soup to the perfect creamy consistency. Gradually stir in the beef broth and half and half, whisking to keep lumps at bay. Then, enhance the broth by stirring in Worcestershire sauce, Dijon mustard, and season with salt and pepper. Bring the mixture to a gentle boil before lowering the heat, letting the flavors meld beautifully together.

Step 6: Cook Noodles

Let’s talk noodles — add egg noodles directly to your simmering soup and cook until just tender but still firm to the bite. This ensures they hold their shape and texture even after the soup sits, giving every spoonful delightful chewiness.

Step 7: Return Meatballs to Soup

Finally, nestle the browned meatballs back into the pot with the soup and noodles. Simmer gently until the noodles finish cooking and meatballs are heated through. This final union of ingredients is where the magic happens — bringing all the textures and flavors into harmonious balance.

How to Serve Swedish Meatball Soup Recipe

Garnishes

A sprinkle of fresh parsley on top adds a pop of color and a fresh herbal note that brightens the creamy depths of the soup. For an extra touch, consider a dash of freshly ground pepper or a light drizzle of olive oil to round out the presentation.

Side Dishes

This soup stands out on its own, but pairing it with simple crusty bread or a crisp green salad can complement its richness in a balanced way. A side of pickled vegetables also offers a nice contrast in acidity that cuts through the creamy broth beautifully.

Creative Ways to Present

For an inviting presentation, serve this Swedish Meatball Soup Recipe in rustic bowls that showcase the noodles and meatballs peeking through the creamy broth. Add a dollop of sour cream or a sprinkle of shredded cheese for a fun twist that guests will love exploring spoonful by spoonful.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftovers in an airtight container in the refrigerator. The flavors actually deepen overnight, making the soup taste even better the next day. Consume within 3 to 4 days for the best quality.

Freezing

You can freeze this soup, but keep in mind the noodles may become softer upon thawing. To preserve texture, consider freezing the soup and meatballs separately from the noodles, adding fresh noodles after reheating.

Reheating

Gently warm leftovers on the stove over low heat, stirring occasionally until heated through. If the soup has thickened too much, simply add a splash of beef broth or water to loosen it up while preserving that creamy richness.

FAQs

Can I use ground turkey instead of beef?

Absolutely! Ground turkey works well and creates a lighter version of this dish. Just be mindful that turkey is leaner, so you might want to add a touch more olive oil when browning your meatballs to keep them moist.

Is there a vegetarian alternative?

While traditional Swedish Meatball Soup Recipe relies on beef, you can swap meatballs for plant-based meatballs or hearty mushrooms to maintain texture and flavor. Use vegetable broth in place of beef broth for a complete vegetarian version.

Can I make this soup gluten-free?

Yes, simply substitute the bread crumbs and all-purpose flour with gluten-free alternatives. Gluten-free flour blends work well for the roux, and gluten-free bread crumbs keep the meatballs tender.

How do I make the meatballs tender and not dense?

The key is not to overmix the meatball mixture and to include bread crumbs and egg which help bind and soften the texture. Also, browning the meatballs quickly over medium-high heat rather than cooking slowly prevents them from becoming tough.

What can I use instead of half and half?

You can substitute heavy cream mixed with milk or plain whole milk for half and half. For a lighter version, consider using milk alone, though it will be less creamy. Non-dairy milks like oat or cashew milk also work well as dairy-free alternatives.

Final Thoughts

There’s something truly magical about a bowl of soup that feels like a warm embrace, and this Swedish Meatball Soup Recipe delivers that and more. It’s a perfect blend of homestyle comfort and gourmet flare that I can’t recommend enough. So grab your ingredients, gather in your kitchen, and let this recipe bring a little extra joy and warmth to your table.

Swedish Meatball Soup Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 79 reviews

• Author: admin
• Total Time: 50 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

This comforting Swedish Meatball Soup features tender homemade meatballs simmered in a creamy, flavorful broth enriched with beef broth, half and half, and classic Swedish spices. Combined with egg noodles and aromatic sautéed onions and garlic, this hearty soup is perfect for a warming meal that can be prepared in under an hour.

---

Ingredients

Scale 1x2x3x

For the Meatballs

• 1 pound lean ground beef
• ¼ cup plain bread crumbs
• 1 large egg
• ¼ cup minced onion
• 2 teaspoons minced garlic
• 2 teaspoons dried parsley
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ½ teaspoon black pepper
• ½ teaspoon salt

For the Soup Base

• 2 tablespoons olive oil
• ¼ cup butter
• ¼ cup diced onion
• 3 teaspoons minced garlic
• ¼ cup all-purpose flour
• 6 cups beef broth
• 2 cups half and half
• 2 tablespoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• Salt and pepper to taste
• 8 ounces egg noodles

Cook Mode Prevent your screen from going dark

---

Instructions

1. Mix Meatball Ingredients: In a large bowl, combine the ground beef, bread crumbs, egg, minced onion, minced garlic, dried parsley, ground allspice, ground nutmeg, black pepper, and salt. Mix thoroughly until the ingredients are evenly combined to ensure well-distributed flavor throughout the meatballs.
2. Shape Meatballs: Scoop the mixture into approximately 1 ½ tablespoon-sized portions and roll each scoop into a round meatball. You should have about 20 meatballs total.
3. Brown Meatballs: Heat olive oil in a large pot over medium-high heat. Add the meatballs and cook them, turning occasionally, until they are browned on all sides and cooked through, which will take about 10 minutes. Remove the browned meatballs from the pot and set aside.
4. Sauté Aromatics: In the same pot, add butter and diced onion. Cook over medium heat until the onion softens and becomes translucent, about 3 minutes. Add the minced garlic and cook for an additional minute until fragrant.
5. Make Roux and Add Liquids: Whisk in the all-purpose flour to the butter and onion mixture, stirring continuously to form a smooth roux. Slowly pour in the beef broth and half and half while whisking constantly to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and season with salt and pepper to your liking. Bring the soup to a boil, then reduce heat to a simmer.
6. Cook Noodles: Add the egg noodles to the simmering soup and cook for about 5 to 8 minutes, or until the noodles are almost tender but still retain a slight bite.
7. Return Meatballs to Soup: Gently place the browned meatballs back into the pot with the noodles and soup. Continue cooking on low until the noodles are fully tender and the meatballs are heated through. Remove from heat and optionally garnish with fresh parsley before serving.

Notes

• To ensure even cooking, don’t overcrowd the pot when browning meatballs; cook in batches if necessary.
• Use lean ground beef to keep the meatballs tender but reduce excess grease in the soup.
• For a thicker soup, allow it to simmer a few extra minutes after adding the roux.
• Egg noodles can be substituted with any short pasta or even rice, adjusting cooking times accordingly.
• If you prefer a richer flavor, top with freshly chopped parsley or a sprinkle of Parmesan cheese.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Swedish