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Swedish Meatball Soup

A cozy and comforting bowl of Swedish Meatball Soup featuring tender meatballs in a creamy broth, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Swedish
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1/4 cup breadcrumbs can use gluten-free if desired
  • 1/4 cup grated Parmesan cheese
  • 1 small onion, finely chopped
  • 1 each egg
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • Salt and pepper to taste
For the Soup
  • 4 cups beef stock
  • 1 cup heavy cream add before serving if freezing
  • 1 cup frozen peas and carrots can substitute with fresh vegetables
  • Fresh parsley for garnish

Method
 

Preparation
  1. In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, onion, egg, garlic powder, dried parsley, salt, and pepper. Mix well and form into mini meatballs.
  2. Heat a large pot over medium heat and add the meatballs, cooking until browned on all sides. Remove the meatballs and set aside.
  3. In the same pot, add the beef stock and bring to a simmer.
  4. Add the meatballs back into the pot along with the heavy cream and frozen peas and carrots.
  5. Simmer for 15-20 minutes until heated through.
  6. Serve hot, garnished with fresh parsley.

Notes

Leftovers can be stored in airtight containers in the refrigerator for up to 3 days. When reheating, do so on the stovetop over medium-low heat. For longer storage, consider freezing without the heavy cream.