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Swedish-Style Meatball Soup

A cozy Swedish-style meatball soup with seasoned meatballs in a creamy, nutmeg-kissed broth, served with egg noodles or potatoes, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Comfort Food, Swedish
Calories: 450
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1 lb ground beef or pork (or a mix, can use turkey or chicken) Use turkey or chicken for a lighter version.
  • ½ cup breadcrumbs Use gluten-free breadcrumbs for a gluten-free option.
  • 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
Soup Base
  • 2 tbsp butter
  • 1 medium onion, diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 tbsp all-purpose flour
  • 4 cups beef broth Use low-sodium if adjusting salt later.
  • 1 cup heavy cream Can substitute with half-and-half or non-dairy alternatives.
  • ½ tsp nutmeg Subtle flavor; essential for the dish.
  • ½ tsp salt Adjust to taste.
  • ½ tsp black pepper
Noodles or Potatoes
  • 2 cups egg noodles or diced potatoes If using potatoes, choose Yukon Gold and dice small.
Garnish
  • 1 tbsp fresh parsley, chopped (optional)

Method
 

Prepare the Meatballs
  1. In a medium bowl, combine the ground meat, breadcrumbs, egg, milk, Worcestershire sauce, onion powder, garlic powder, ½ tsp salt, and ½ tsp black pepper.
  2. Mix gently until just combined; overmixing will make dense meatballs.
  3. Form into small, bite-size meatballs, about 1 inch each.
Cook the Meatballs
  1. In a large skillet over medium heat, melt 1 tbsp butter and brown the meatballs in batches for about 2 minutes per side.
  2. Transfer to a plate.
Prepare the Soup
  1. In the same pot or Dutch oven, add the remaining 1 tbsp butter and sauté the diced onion, carrots, and celery until softened, about 5 minutes.
  2. Stir in the 3 tbsp flour and cook for 1 to 2 minutes to make a roux.
  3. Gradually whisk in the 4 cups beef broth until smooth to avoid lumps.
Simmer the Soup
  1. Add the partially cooked meatballs back to the pot along with the egg noodles or diced potatoes.
  2. Bring to a gentle simmer, cover, and cook until noodles or potatoes are tender and meatballs are cooked through, about 8 to 12 minutes.
Finish the Soup
  1. Reduce heat to low and stir in the heavy cream, ½ tsp nutmeg, and remaining ½ tsp salt and ½ tsp black pepper.
  2. Heat through but do not boil hard after adding cream to prevent curdling.
Serve
  1. Ladle into bowls, sprinkle with chopped fresh parsley if desired, and serve warm.

Notes

This soup pairs beautifully with crusty bread or warm dinner rolls. It can also be served over mixed greens or with pickled cucumbers.