If you’re craving something cozy, comforting, and absolutely bursting with flavor, you’ve got to try this Swedish Meatball Soup Recipe. It’s like taking your favorite classic Swedish meatballs and turning them into a rich, creamy soup that warms you to your core on chilly days. I absolutely love how this recipe blends tender, spiced meatballs with a luscious broth and gooey egg noodles—you’ll find that each spoonful feels like a big, warm hug. Stick around, and I’ll share all my tips to help you nail this delicious soup every time!
Why You’ll Love This Recipe
- Comfort Food at Its Best: Creamy broth and tender meatballs make it perfect for chilly nights.
- One-Pot Wonder: Meatballs and soup cook in the same pot, making cleanup super easy.
- Flavors with a Twist: The allspice and nutmeg add an authentic Swedish touch you won’t find in just any meatball soup.
- Family Favorite: My family goes crazy for this, and I bet yours will too!
Ingredients You’ll Need
The magic of this Swedish Meatball Soup Recipe is in the ingredients, which blend classic savory flavors with just the right creaminess. When you shop, look for fresh ground beef and good-quality beef broth for the best results.
- Lean ground beef: Choose lean ground beef to keep the meatballs tender without excess grease.
- Plain bread crumbs: Helps bind the meatballs and keeps them soft inside.
- Onion: Minced onion adds a subtle sweetness and depth.
- Garlic: Adds pungent warmth that complements the beef perfectly.
- Dried parsley: A classic herb to brighten the meatball flavor.
- Ground allspice and nutmeg: These are key spices that give the meatballs their Swedish character.
- Egg: Binds the meatball mixture so they hold together nicely.
- Olive oil: For browning the meatballs to a flavorful crust.
- Butter and diced onion: Form the flavorful base for the soup’s broth.
- All-purpose flour: Thickens the soup into a creamy texture.
- Beef broth: Provides rich umami flavor.
- Half and half: Adds creaminess without being too heavy.
- Worcestershire sauce: Gives the broth savory depth and a slight tang.
- Dijon mustard: Balances the richness with a bit of acidity and zest.
- Egg noodles: Classic noodle choice that holds up well in soup.
Variations
I’m all about tweaking recipes to fit what you love or have on hand—and this Swedish Meatball Soup Recipe is no exception. Feel free to customize it to make it your own!
- Make it lighter: Substitute half and half with whole milk to reduce richness without losing creaminess—I often do this when I want something a bit lighter but still satisfying.
- Healthier swap: Use ground turkey instead of beef for a leaner option—my cousin swears by this when she wants the flavor without the extra fat.
- Gluten-free: Swap bread crumbs and flour for gluten-free versions, and use gluten-free noodles—works great for guests with dietary restrictions.
- Extra veggies: Toss in some finely diced carrots or celery when cooking the onions for more nutrition and texture—I add these when I want a veggie boost.
How to Make Swedish Meatball Soup Recipe
Step 1: Mix and Shape the Meatballs
Start by combining your ground beef with the bread crumbs, egg, minced onion, garlic, parsley, allspice, nutmeg, pepper, and salt in a large bowl. I love mixing this by hand—it lets me feel when the ingredients are just right. Once combined, scoop out the mixture into small 1 ½ tablespoon-sized portions and roll into neat balls. You’ll want about 20 meatballs. This size helps them cook evenly and stay tender.
Step 2: Brown the Meatballs
Heat olive oil in a large pot over medium-high heat and add the meatballs in a single layer. Browning them on all sides takes around 10 minutes and is crucial—it seals in flavor and gives you that gorgeous color. Don’t rush this step; moving them too soon risks breaking them apart. Once browned, remove the meatballs and set them aside.
Step 3: Build the Soup Base
In the same pot, melt butter and sauté diced onion until tender, about 3 minutes. Toss in minced garlic and cook for an extra minute until fragrant—but be careful not to let it burn. Now whisk in the all-purpose flour—it might look chunky at first, but keep stirring to form a smooth paste, or roux. This is what thickens your soup beautifully.
Step 4: Add the Liquids and Flavorings
Slowly whisk in your beef broth and half and half until smooth. Stir in Worcestershire sauce, Dijon mustard, and season with salt and pepper. Bring the soup to a gentle boil before reducing heat to low. This lets the flavors meld together into a creamy and savory broth that will soon be irresistible.
Step 5: Noodle Time
Add the egg noodles to the pot and cook for 5-8 minutes until they are just tender. Keep an eye on them to avoid overcooking, as soggy noodles are no fun. This step adds that chewy texture that makes this Swedish Meatball Soup so satisfying.
Step 6: Finish with Meatballs and Serve
Gently stir the cooked meatballs back into the soup, letting them warm through on low heat as the noodles finish cooking. Once the noodles are tender and the meatballs are heated throughout, your soup is ready. I usually garnish with fresh parsley for a pop of color and freshness—it’s the perfect finishing touch.
Pro Tips for Making Swedish Meatball Soup Recipe
- Don’t Overmix the Meatball Mixture: Overworking the ground beef can make meatballs tough, so mix until just combined.
- Brown Meatballs in Batches: If your pot feels crowded, brown the meatballs in batches to get a nice crust instead of steaming them.
- Make the Roux Slowly: Whisk the flour into the butter and onions gradually to avoid lumps for a silky smooth soup.
- Add Noodles Last: Adding noodles too early can make them mushy; add them towards the end for perfect texture.
How to Serve Swedish Meatball Soup Recipe
Garnishes
Fresh chopped parsley is my go-to garnish—it adds a lovely, bright color that contrasts beautifully with the creamy broth. For a little extra zest, a sprinkle of freshly cracked black pepper on top elevates the flavor. Sometimes I even add a swirl of sour cream for richness, which my kids adore.
Side Dishes
Because this soup is so hearty, I usually serve it with a simple side salad with a vinaigrette to cut through the richness. Crusty sourdough bread or garlic bread are also fantastic for dipping—my family fights over the last piece every time!
Creative Ways to Present
For a special occasion, I like serving this soup in mini bread bowls, which makes for a fun and rustic presentation. You can also sprinkle a little crispy fried shallots on top for some crunch, or add a small dollop of lingonberry jam on the side to pay homage to true Swedish flavors.
Make Ahead and Storage
Storing Leftovers
I store leftover Swedish Meatball Soup in an airtight container in the fridge, and it keeps beautifully for up to 3 days. I’ve found if you refrigerate it overnight, the flavors meld even more deliciously—just give it a good stir before reheating.
Freezing
Freezing meatball soup can be a bit tricky because of the noodles—they tend to get mushy. I recommend freezing the soup base and meatballs separately without the noodles if you want to prep ahead. When ready to eat, thaw and heat, then add fresh cooked noodles on the spot.
Reheating
Reheat your soup gently on the stove over medium-low heat, stirring occasionally to prevent sticking or scorching. Avoid microwaving it on high, as that can break down the texture of the noodles and meatballs. Add a splash of broth or cream if the soup thickens too much upon reheating.
FAQs
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Can I make this Swedish Meatball Soup Recipe ahead of time?
Yes! You can prepare the meatballs and the soup base a day in advance and store them separately in the fridge. Just combine and warm everything together when you’re ready to serve. For best noodle texture, cook the noodles fresh when serving.
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What meat is best for Swedish meatballs in the soup?
Lean ground beef works great and is traditional, but you can also use pork, turkey, or a mix depending on your preferences. Just keep in mind that fattier meats will yield juicier meatballs.
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Can I use a different type of noodle?
Absolutely! Egg noodles are classic here, but small pasta shapes like orzo or small shells also work well and hold up nicely in the soup.
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Is the soup very rich? Can I make it lighter?
The half and half adds creaminess without being too heavy, but if you prefer a lighter soup, you can replace it with milk or even a non-dairy milk alternative. Just keep in mind that richer creams will give a silkier texture.
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What’s the best way to avoid drying out the meatballs?
Don’t overmix the meatball mixture and avoid cooking them at too high heat—browning them gently and then simmering in the soup broth helps keep them tender and juicy.
Final Thoughts
This Swedish Meatball Soup Recipe has become my go-to on those weekends when I want comfort food without spending all day in the kitchen. It’s reliable, delicious, and always makes my family feel cared for. Give this recipe a try—you might find it becoming your own kitchen classic, just like mine. And trust me, once you taste it, you’ll wonder how you ever lived without this bowl of cozy goodness!
Print
Swedish Meatball Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Swedish
Description
This Swedish Meatball Soup is a comforting and hearty dish combining tender homemade meatballs with a creamy, flavorful broth filled with egg noodles. Perfect for a cozy meal, this recipe balances traditional Swedish spices in the meatballs with a rich soup base enhanced by Worcestershire sauce and Dijon mustard.
Ingredients
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 pepper
- ½ teaspoon salt
- 2 tablespoons olive oil
Soup
- 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
- Prepare the meatball mixture: In a large bowl, combine 1 pound of 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 pepper, and ½ teaspoon salt. Mix well until all ingredients are thoroughly incorporated to create a uniform mixture.
- Shape the meatballs: Scoop the meat mixture into approximately 1 ½ tablespoon-sized portions and roll each into a round ball, making about 20 meatballs in total. This ensures even cooking and uniform size.
- Brown the meatballs: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the meatballs carefully, cooking them until browned evenly on all sides, which takes about 10 minutes. Once browned, remove the meatballs from the pot and set them aside on a plate to rest.
- Sauté the aromatics: In the same pot, melt ¼ cup butter over medium heat. Add ¼ cup diced onion and cook until the onion turns tender and translucent, about 3 minutes. Then add 3 teaspoons minced garlic and cook for an additional minute to release the garlic’s aroma without burning.
- Create the roux and prepare the soup base: Whisk ¼ cup all-purpose flour into the onion and garlic mixture until a smooth paste forms. Gradually whisk in 6 cups of beef broth and 2 cups of half and half, ensuring no lumps form. Stir in 2 tablespoons Worcestershire sauce and 2 teaspoons Dijon mustard, then season with salt and pepper to taste. Bring this mixture to a boil, then reduce the heat to low to simmer.
- Cook the noodles: Add 8 ounces of egg noodles to the simmering soup and cook until nearly tender, about 5 to 8 minutes, depending on the noodle thickness.
- Combine meatballs and finish the soup: Gently add the browned meatballs back into the pot with the noodles. Continue cooking on low heat until the noodles are tender and the meatballs are fully cooked through. Remove the pot from heat and garnish with fresh parsley if desired before serving.
Notes
- Use lean ground beef for a healthier option without too much fat.
- To speed up the browning process, avoid overcrowding the pot when cooking meatballs; cook in batches if necessary.
- The roux made from butter and flour thickens the soup, so ensure it’s cooked thoroughly to avoid a raw flour taste.
- If you prefer a richer soup, substitute the half and half with heavy cream.
- Fresh parsley garnish adds visual appeal and a pop of freshness.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 110 mg
