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Cozy Swedish Meatball Soup

A warm embrace on a chilly evening, this Cozy Swedish Meatball Soup features juicy meatballs in a creamy broth with tender vegetables, making it a perfect family favorite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Swedish
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef or pork (or a mix) You can use turkey or chicken for a lighter version.
  • ½ cup breadcrumbs
  • 1 large egg
  • ¼ cup milk Can substitute with a non-dairy option.
  • 1 tsp Worcestershire sauce
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
For the Soup
  • 2 tbsp butter
  • 1 medium onion, diced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 3 tbsp all-purpose flour
  • 4 cups beef broth
  • 1 cup heavy cream Can substitute with half-and-half or non-dairy alternatives.
  • ½ tsp nutmeg
  • ½ tsp salt Adjust to taste.
  • ½ tsp black pepper
  • 2 cups egg noodles or diced potatoes
  • 1 tbsp fresh parsley, chopped (optional)

Method
 

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

Notes

This soup pairs well with warm bread or a salad. For added flavor, consider a dollop of sour cream or fresh dill.