Description
This creamy and hearty Swedish Meatball Soup is a comforting dish combining savory homemade meatballs with tender egg noodles, all enveloped in a rich and creamy broth. Infused with warm spices like nutmeg and allspice, this soup is perfect for warming up on cold evenings, offering a delicious twist on the classic Swedish meatballs.
Ingredients
Units
Scale
Meatballs
- 1 pound lean ground beef
- 1/4 cup plain bread crumbs
- 1 large egg
- 1/4 cup minced onion
- 2 teaspoons minced garlic
- 2 teaspoons dried parsley
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Soup
- 1/4 cup butter
- 1/4 cup diced onion
- 3 teaspoons minced garlic
- 1/4 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 thoroughly until all ingredients are well integrated. - Shape and Cook Meatballs
Scoop and shape the meatball mixture into approximately 1½ tablespoon-sized balls, forming about 20 meatballs. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the meatballs to the pot and cook until browned on all sides, around 10 minutes. Once cooked, remove the meatballs from the pot and set aside. - Cook the Onions and Garlic
Using the same pot, melt ¼ cup butter over medium heat. Add ¼ cup diced onion and cook until tender, about 3 minutes. Stir in 3 teaspoons of minced garlic and cook for an additional minute. - Make the Soup Base
Whisk ¼ cup all-purpose flour into the onion and garlic mixture until it forms a paste. Gradually pour in 6 cups of beef broth while whisking continuously. Stir in 2 cups of half and half, 2 tablespoons Worcestershire sauce, 2 teaspoons Dijon mustard, and season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to a simmer. - Cook the Noodles
Add 8 ounces of egg noodles to the soup and cook until they are almost done, approximately 5-8 minutes. - Finish the Soup
Return the cooked meatballs to the pot and continue to simmer until the noodles are tender. Remove from heat, garnish with fresh parsley if desired, and serve warm.
Notes
- To save time, you can use pre-made meatballs instead of making them from scratch.
- For an even creamier broth, consider using heavy cream instead of half and half.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
- Add a splash of lemon juice to brighten the flavor profile, if desired.
- Freshly grated nutmeg and allspice can elevate the dish with their bold, aromatic flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 960mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 110mg
