This Swedish Meatball Soup takes the classic flavors of Swedish meatballs and transforms them into a warm, creamy, and comforting soup. Loaded with tender, juicy meatballs, hearty vegetables, and a rich, velvety broth, this dish is perfect for chilly nights or when you’re craving something cozy and satisfying.
Recipe Overview
Servings: 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
For the Meatballs:
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1/4 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely grated
- 1 large egg
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter (for frying)
For the Soup:
- 2 tbsp butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 4 cups (1 liter) beef broth
- 2 cups (500 ml) water
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1/4 cup all-purpose flour (for thickening)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Make the Meatballs:
In a small bowl, combine breadcrumbs and milk. Let it sit for 5 minutes until the breadcrumbs absorb the milk. In a large bowl, mix the soaked breadcrumbs, ground meat, grated onion, egg, allspice, nutmeg, salt, and pepper. Form the mixture into small meatballs (about 1 inch in diameter). Heat 2 tablespoons of butter in a large skillet over medium heat. Add the meatballs in batches, browning them on all sides until golden (they don’t need to be fully cooked through). Transfer to a plate and set aside.
Prepare the Soup Base:
In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant. Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Add Broth and Simmer:
Slowly whisk in the beef broth and water, ensuring there are no lumps. Add the Worcestershire sauce, Dijon mustard, and a pinch of salt and pepper. Bring the mixture to a gentle simmer. Carefully add the browned meatballs back into the pot. Cover and simmer for 15-20 minutes until the meatballs are fully cooked and the flavors have melded.
Finish with Cream:
Stir in the heavy cream and let the soup simmer uncovered for another 5 minutes until slightly thickened. Taste and adjust seasoning with more salt, pepper, or mustard if desired.
Serve:
Ladle the soup into bowls, making sure each serving has plenty of meatballs and vegetables. Garnish with freshly chopped parsley for a pop of color and fresh flavor.
Tips & Variations
- For a Thicker Soup: Add an extra tablespoon of flour during the roux stage or simmer a bit longer to reduce the liquid.
- Make It Lighter: Use half-and-half or milk instead of heavy cream for a lighter broth.
- Add Potatoes or Pasta: For a heartier soup, add diced potatoes or small pasta shapes like orzo.
- Swedish Twist: Add a spoonful of lingonberry jam on the side for a traditional Swedish touch.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth or water if the soup thickens too much.
Freezing Option
Freeze the soup without the cream for best results. Add fresh cream when reheating. Freeze in airtight containers for up to 3 months.
This Swedish Meatball Soup is the ultimate cozy dish—perfectly seasoned, creamy, and satisfying with every bite!