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Cozy Swedish Meatball Soup Recipe

Cozy Swedish Meatball Soup Recipe
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★★★★★

5.1 from 13 reviews

This Cozy Swedish Meatball Soup combines tender homemade meatballs with a creamy, flavorful broth loaded with hearty vegetables and egg noodles or potatoes. Perfect for chilly days, this comforting soup delivers all the warmth and satisfaction of classic Swedish meatballs in a delightful, easy-to-make soup form.

Ingredients

Scale

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

  1. Prepare the Meatballs: In a large bowl, combine ground beef (or pork), breadcrumbs, egg, milk, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Mix until well combined. Roll the mixture into small meatballs (about 1-inch in diameter) and set aside.
  2. Cook the Meatballs: Heat a large skillet over medium heat and add a little oil. Brown the meatballs in batches, cooking for 4-5 minutes, until they are golden on all sides. Remove and set aside.
  3. Prepare the Soup: In a large pot, melt butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the flour and cook for another 1-2 minutes to create a roux. Gradually pour in the beef broth, whisking to combine and eliminate lumps.
  4. Simmer the Soup: Bring the soup to a simmer and add the nutmeg, salt, and black pepper. Gently add the browned meatballs to the pot, along with the egg noodles (or diced potatoes). Continue simmering for 10-12 minutes, or until the noodles or potatoes are tender and the meatballs are fully cooked through.
  5. Finish the Soup: Stir in the heavy cream and cook for an additional 2-3 minutes. Taste and adjust seasoning with more salt and pepper, if needed.
  6. Serve: Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm.

Notes

  • For a lighter version, substitute heavy cream with half-and-half or milk, though the soup will be less creamy.
  • You can use ground turkey instead of beef or pork for a leaner option.
  • Egg noodles can be swapped with diced potatoes for a gluten-free alternative.
  • Make sure to brown the meatballs well for extra flavor and texture.
  • Leftover soup keeps well refrigerated for 3-4 days and reheats nicely on the stove or microwave.

Nutrition

Keywords: Swedish meatball soup, creamy meatball soup, comfort food soup, easy meatball soup, warm winter soup

Find it online: https://islawhite.com/cozy-swedish-meatball-soup-recipe/