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Cozy Swedish Meatball Soup

A warm, hearty soup featuring tender meatballs and a rich broth, perfect for chilly evenings and family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Swedish
Calories: 350
Ingredients Method Notes

Ingredients
  

For the meatballs
  • 1 lb ground beef or pork (or a mix) Can substitute with turkey or chicken
  • 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 stalks celery, 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 mixing bowl, combine the ground beef or pork, breadcrumbs, egg, milk, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Mix until well combined and form into meatballs, about 1 inch in size.
Cook the Meatballs
  1. In a large skillet, melt 1 tablespoon of butter over medium heat. Cook the meatballs in batches until they’re browned on all sides, about 5-7 minutes. Remove and set aside.
Prepare the Soup
  1. In the same skillet, add the remaining tablespoon of butter along with the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
Simmer the Soup
  1. Add the flour to the skillet and stir well. Gradually whisk in the beef broth, ensuring no lumps form. Bring to a simmer, add the cooked meatballs, nutmeg, salt, and pepper.
Finish the Soup
  1. Stir in the heavy cream and egg noodles or potatoes. Cook until the noodles are tender, about 10 minutes. Adjust seasoning as needed.
Serve
  1. Ladle the soup into bowls and sprinkle with fresh parsley if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, warm on the stove over medium heat until heated through. If freezing, allow the soup to cool completely before transferring to a freezer-safe container. It can be frozen for up to three months. Noodles may not hold up well once frozen, so consider adding them fresh when reheating.