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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
