Swedish Meatball Soup Recipe

This Swedish Meatball Soup transforms the beloved classic dish into a comforting, hearty bowl of goodness that’s ready in less than an hour. The savory meatballs swimming in a rich, creamy broth alongside tender egg noodles create the ultimate comfort food experience. It’s the perfect solution for those busy weeknights when you crave something substantial and satisfying without spending hours in the kitchen.

Why You’ll Love This Recipe

• Comfort in a Bowl: This soup combines the beloved flavors of Swedish meatballs with the comforting warmth of a creamy soup, making it perfect for cold evenings or whenever you need a mood-lifting meal.
• One-Pot Wonder: The entire dish comes together in a single pot, which means fewer dishes to clean afterward – a true blessing on busy weeknights!
• Family Pleaser: Even picky eaters won’t be able to resist these flavorful meatballs and tender noodles in a velvety broth. It’s a guaranteed crowd-pleaser that will have everyone asking for seconds.
• Versatile: You can easily adjust the ingredients to suit your taste preferences or what you have on hand, making this a flexible addition to your recipe collection.

this Recipe

Ingredients You’ll Need

For the Meatballs:

• Ground beef: Provides the base for our flavorful meatballs. Choose lean ground beef for best results and less fat.
• Bread crumbs: Acts as a binding agent to keep the meatballs together while adding a bit of texture.
• Egg: Another crucial binding ingredient that ensures your meatballs won’t fall apart in the soup.
• Onion: Adds a subtle sweetness and depth of flavor to the meatballs.
• Garlic: Brings essential aromatic flavor to the meatballs – feel free to adjust according to your garlic preference.
• Dried parsley: Adds a touch of color and mild herby flavor.
• Allspice and nutmeg: These classic Swedish meatball spices are non-negotiable! They provide that distinctive warm, slightly sweet flavor that makes Swedish meatballs special.
• Salt and pepper: Essential seasoning components that enhance all other flavors.
• Olive oil: Used for browning the meatballs and developing that delicious caramelized exterior.

For the Soup:

• Butter: Creates the base for a rich roux that will thicken our soup beautifully.
• Onion: Builds a flavor foundation for the soup.
• Garlic: More aromatic goodness for the broth.
• Flour: Works with the butter to create a roux that thickens the soup to a velvety consistency.
• Beef broth: Provides the savory base for our soup. Using a good quality broth really makes a difference here.
• Half and half: Creates that signature creamy texture. It’s the perfect middle ground between milk and heavy cream.
• Worcestershire sauce: Adds a complex umami flavor that enhances the meatiness of the soup.
• Dijon mustard: Brings a subtle tang that balances the richness of the cream.
• Egg noodles: Their tender texture and ability to soak up flavor make them the perfect pasta choice for this soup.

Variations

• Turkey Swedish Meatball Soup: Substitute ground turkey for the beef for a lighter version that’s still packed with flavor.
• Extra Veggie Version: Add diced carrots, celery, and peas to boost the nutritional value and add color to your soup.
• Dairy-Free Option: Replace the half and half with full-fat coconut milk or your favorite unsweetened non-dairy milk (just be sure to choose one with a neutral flavor).
• Gluten-Free Adaptation: Use gluten-free bread crumbs for the meatballs, a one-to-one gluten-free flour substitute for the roux, and gluten-free pasta in place of the egg noodles.
• Spicy Twist: Add a pinch of cayenne pepper to the meatballs or a dash of hot sauce to the broth for some heat.

How to Make Swedish Meatball Soup

Step 1: Prepare the Meatballs

In a large bowl, combine ground beef, bread crumbs, egg, minced onion, garlic, dried parsley, allspice, nutmeg, pepper, and salt. Mix everything thoroughly but gently – overworking the meat can make tough meatballs. Form the mixture into approximately 20 meatballs, about 1½ tablespoons each. I find slightly damp hands make this process much cleaner!

Step 2: Brown the Meatballs

Heat olive oil in a large pot over medium-high heat. Add the meatballs and cook until they’re nicely browned on all sides, about 10 minutes. They don’t need to be fully cooked through as they’ll finish cooking in the soup. Remove the browned meatballs from the pot and set them aside on a plate.

Step 3: Create the Soup Base

Using the same pot (don’t clean it – those browned bits are flavor gold!), add butter and diced onion. Sauté until the onion becomes translucent and soft, about 3 minutes. Add garlic and cook for another minute until fragrant. The aroma at this point will be absolutely mouthwatering!

Step 4: Make the Roux

Whisk flour into the onion mixture to create a paste (this is your roux). Keep whisking for about a minute to cook the flour slightly and remove any raw taste. This step is crucial for a smooth, well-thickened soup.

Step 5: Build the Soup

Slowly whisk in beef broth and half and half, maintaining a constant whisking motion to prevent lumps. Add Worcestershire sauce, Dijon mustard, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to low.

Step 6: Cook the Noodles

Add egg noodles to the pot and cook until they’re almost tender, about 5-8 minutes. Keep an eye on them – you want them slightly undercooked at this stage as they’ll continue softening in the hot soup.

Step 7: Reunite with the Meatballs

Return the browned meatballs to the pot, gently nestling them into the soup. Continue to simmer on low heat until the noodles are perfectly tender and the meatballs are cooked through. This usually takes just a few more minutes.

Pro Tips for Making the Recipe

• Don’t overmix the meatball mixture: Mix just until ingredients are combined to ensure tender meatballs.
• Brown in batches if needed: If your pot isn’t large enough, brown the meatballs in batches rather than crowding them. Crowded meatballs will steam rather than brown.
• Taste and adjust: Before serving, always taste your soup and adjust seasonings if needed – sometimes it needs an extra pinch of salt or touch of pepper to make the flavors pop.
• Let it rest: Allow the soup to sit for about 5 minutes off the heat before serving. This gives flavors time to meld and the soup to reach the perfect temperature for eating.
• Watch the noodles: Egg noodles can quickly go from perfect to mushy, so keep an eye on them. If you’re not serving immediately, consider cooking the noodles separately and adding them to individual bowls when serving.

How to Serve

Swedish Meatball Soup makes a complete meal on its own, but there are several ways to enhance your dining experience:

Perfect Pairings:

• A slice of crusty bread or a soft pretzel roll is ideal for sopping up every last drop of that delicious broth.
• A simple green salad with a light vinaigrette provides a fresh contrast to the rich soup.
• Traditional Swedish lingonberry jam offers an authentic touch – a small dollop adds a sweet-tart flavor that beautifully complements the savory meatballs.

Garnish Options:

• A sprinkle of fresh chopped parsley adds color and a hint of freshness.
• A light dusting of freshly grated nutmeg reinforces that classic Swedish meatball flavor.
• A small dollop of sour cream creates an even creamier experience.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the refrigerator for up to 3 days in an airtight container. The flavors often improve after a day, making it an excellent make-ahead meal. Just note that the noodles will continue to absorb liquid as they sit, so the soup will thicken significantly.

Freezing

You can freeze this soup, but with some considerations. Freeze just the meatballs and broth (before adding noodles and cream) for best results. When ready to enjoy, thaw overnight in the refrigerator, reheat, add fresh cream and cook new noodles in the broth. If freezing the complete soup, be aware that the texture of the noodles and cream may change slightly upon thawing.

Reheating

Gently reheat on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of broth or water as the soup will have thickened in the refrigerator. Avoid boiling when reheating to prevent the cream from separating and the noodles from becoming too soft.

FAQs

Can I make the meatballs ahead of time?
Absolutely! You can prepare and brown the meatballs up to two days in advance. Store them in the refrigerator, then add them to the soup as directed in the recipe. This is a great time-saving strategy for busy weeknights. You can even freeze raw or cooked meatballs for longer storage – just thaw completely before using.

What can I substitute for half and half?
If you don’t have half and half, you have several options. You can use equal parts whole milk and heavy cream, just heavy cream for an extra rich soup, or whole milk for a lighter version. For a dairy-free alternative, full-fat coconut milk works surprisingly well and adds a subtle sweetness that complements the spices in the meatballs.

My soup is too thick/thin. How can I fix it?
If your soup is too thick, simply add more beef broth, a little at a time, until you reach your desired consistency. If it’s too thin, you can make a quick slurry with 1 tablespoon cornstarch and 2 tablespoons cold water. Stir this into the simmering soup and cook for a few minutes until it thickens. Remember that the soup will naturally thicken as it cools.

Can I use frozen meatballs to save time?
Yes! Store-bought frozen meatballs are a great time-saver. Look for Swedish-style meatballs if available, or use plain beef meatballs. You’ll miss some of the signature spices, but you can add a pinch of allspice and nutmeg to your broth to compensate. No need to thaw before browning – just add a few extra minutes to the browning time.

Final Thoughts

This Swedish Meatball Soup is comfort food at its finest – familiar enough to feel like a hug in a bowl, yet special enough for those nights when you want something a little different from the usual. The combination of tender, spiced meatballs, silky broth, and perfectly cooked noodles creates a meal that’s satisfying on every level. Next time you’re craving Swedish meatballs but want something a bit more substantial, give this soup a try. I promise it’ll earn a permanent spot in your recipe collection!

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