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
Scale
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
