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Swedish Meatball Soup | The Recipe Critic


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Warm and comforting, this cozy Swedish meatball soup is the perfect meal for chilly days. Juicy meatballs simmer in a rich, savory broth with tender noodles, making every spoonful satisfying. It’s easy to make and sure to become a family favorite!

Reasons You’ll Love This Recipe

  • Comforting & Hearty: This Swedish meatball soup is packed with the best warm, savory flavor! Tender, juicy meatballs in a creamy, savory broth and bold flavors of the Dijon mustard and Worcestershire create the most incredible taste. If you love these flavors, try our Swedish meatball casserole too!
  • Easy to Make: This is a fuss-free recipe that comes together effortlessly, making it perfect for busy weeknights or lazy weekends at home. You can also use frozen meatballs to save time!
  • Family-Friendly: Even picky kids love this meal! With meatballs, noodles, and a creamy broth, this soup is a hit with everyone. We like to enjoy it with some crusty bread or soft rolls!

Twist on a Classic

I’m thrilled to share this Swedish meatball soup recipe with you guys. I know how much you love Swedish meatballs, and this is a delicious variation of it. Nothing beats a homemade meatball, but if you are short on time, frozen meatballs work just fine. Your family will love cozying up to a warm bowl of this creamy, hearty soup!

How to Make Swedish Meatball Soup

This Swedish meatball soup recipe only requires a handful of simple ingredients. Plus, many of the ingredients are pantry staples! Then, you just need about 20 minutes of hands-on time, let everything simmer together on the stove and you’ll have an amazing bowl of soup ready to enjoy!

Meatballs

  1. Combine the Meatball Ingredients: In a large bowl, add the lean ground beef, bread crumbs, egg, minced onion, minced garlic, dried parsley, ground allspice, ground nutmeg, black pepper, and salt. Mix until well combined.
  2. Form the Meatballs: Scoop the meatball mixture into 1 ½ tablespoon-sized pieces and then roll into balls, about 20 meatballs.
  3. Cook: Heat the oil in a large pot over medium-high heat, then add the meatballs and cook until the meatballs are browned on all sides, about 10 minutes. Remove the cooked meatballs from the pot and set aside.

Swedish Meatball Soup

  1. Sauté the Onion: Returning to the same pot, add the butter and diced onion. Cook until the onion is tender, about 3 minutes. Add the garlic and cook for 1 minute, then whisk the flour into the onion mixture to create a paste.
  2. Add the Broth and Simmer: Slowly whisk in the beef broth and half and half. Stir in the Worcestershire sauce, Dijon mustard, and salt and pepper to taste. Bring the soup to a boil then reduce the heat to low.
  3. Add the Noodles: Add the egg noodles to the pot and cook until the noodles are nearly done, about 5-8 minutes.
  4. Continue to Cook with Meatballs: Add the meatballs back to the pot and continue to cook on low heat until the noodles are tender. Remove the Swedish meatball soup from the heat and garnish with fresh parsley, if desired.

Variations for Swedish Meatballs

With these easy tips and tweaks, you can make this Swedish meatball soup your own! From a time-saving option to spice variations, these ideas will help you create a dish everyone will enjoy.

  • Can I use dried spices? Onion powder and garlic powder can be used in place of fresh onion and garlic. Use 2 tablespoons in place of ¼ cup minced onion and 1 teaspoon garlic powder in place of the minced garlic. If using dried spices, you don’t need to saute the onion and garlic in the soup. Just heat the butter, whisk in the flour, and add the dried spices with the liquids.
  • Is there a crockpot version? I wouldn’t recommend making this soup in the crockpot, but you can prepare it and add it all to a crockpot to keep it warm.
  • ***Time-saving tip! You can use premade frozen meatballs for this recipe in place of homemade.

Storing Leftover Swedish Meatball Soup

  • In the Refrigerator: Store leftovers in the fridge for up to 3 days in an airtight container.
  • In the Freezer: You can freeze the meatballs separately in an airtight container for up to 3 months. I don’t recommend freezing the soup altogether as the egg noodles will become soggy when reheated, and the soup base might separate.

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Meatballs

  • In a large bowl, add 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, and ½ teaspoon salt. Mix until well combined.

  • Scoop the meatball mixture into 1 ½ tablespoon-sized pieces and roll into balls, about 20 meatballs.

  • Heat the 2 tablespoons olive oil in a large pot over medium-high heat. Add the meatballs and cook until the meatballs are browned on all sides, about 10 minutes. Remove the cooked meatballs from the pot and set aside.

Soup

  • Returning to the same pot, add ¼ cup butter and ¼ cup diced onion. Cook until the onion is tender, about 3 minutes. Add 3 teaspoons minced garlic and cook for 1 minute. Whisk ¼ cup all-purpose flour into the onion mixture to create a paste.

  • Slowly whisk in the 6 cups beef broth and 2 cups half and half. Stir in the 2 tablespoons Worcestershire sauce, 2 teaspoons Dijon mustard, and salt and pepper to taste. Bring the soup to a boil then reduce the heat to low.

  • Add 8 ounces egg noodles to the pot and cook until the noodles are nearly done, about 5-8 minutes.

  • Add the meatballs back to the pot and continue to cook on low heat until the noodles are tender. Remove the soup from the heat and garnish with fresh parsley, if desired.

Calories: 825kcalCarbohydrates: 64gProtein: 44gFat: 43gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 237mgSodium: 2089mgPotassium: 1092mgFiber: 3gSugar: 9gVitamin A: 898IUVitamin C: 7mgCalcium: 237mgIron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.





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Washington Digital News
2 days ago

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