Description
This heartwarming Swedish Meatball Soup is perfect for cozy nights, combining tender meatballs with a rich, creamy broth flavored with warm spices and fresh vegetables. Featuring a comforting base of egg noodles or potatoes, this soup delivers classic Swedish flavors in a soothing bowl.
Ingredients
Scale
Meatballs
- 1 lb Ground beef or pork (feel free to use a mix)
- 1/2 cup Breadcrumbs (for texture)
- 1 large Egg (binds the mixture)
- 1/4 cup Milk (whole milk recommended)
- 2 tbsp Worcestershire sauce (enhances flavor)
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1 tsp Salt (to taste)
- 1/2 tsp Black pepper (to taste)
Soup Base
- 2 tbsp Butter (for sautéing)
- 1 medium Onion (yellow or sweet), diced
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 1/4 cup All-purpose flour (for thickening)
- 4 cups Beef broth (homemade or store-bought)
- 1 cup Heavy cream
- 1/2 tsp Nutmeg (for warming spice)
- 1 tsp Salt (to taste)
- 1/2 tsp Black pepper (to taste)
- 2 cups Egg noodles or diced potatoes (your choice)
- 1/4 cup Fresh parsley (for garnish)
Instructions
- Preparation: In a large bowl, combine ground beef or pork, breadcrumbs, egg, milk, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper until evenly mixed to form the meatball mixture.
- Form Meatballs: Roll the mixture into small, 1-inch diameter meatballs and set aside to prepare for cooking.
- Brown Meatballs: Heat oil in a large skillet over medium heat. Add the meatballs and cook for 4-5 minutes, turning occasionally until golden brown on all sides. Remove from skillet and set aside.
- Sauté Vegetables: In a large pot, melt butter over medium heat. Add diced onion, carrots, and celery and cook until vegetables are softened and fragrant, about 5-7 minutes.
- Create Roux: Stir in the flour with the sautéed vegetables and cook for 1-2 minutes to form a roux, which will thicken the soup.
- Add Broth: Gradually whisk in the beef broth, ensuring the mixture is smooth without lumps. Bring to a gentle simmer.
- Season Soup: Add nutmeg, salt, and black pepper to the simmering broth for warm, balanced seasoning.
- Simmer with Meatballs and Base: Gently add the browned meatballs back into the pot along with your chosen base of egg noodles or diced potatoes. Simmer everything together for 10-12 minutes until noodles or potatoes are cooked through and meatballs are tender.
- Add Cream: Stir in the heavy cream and cook for an additional 2-3 minutes to enrich the soup, then taste and adjust seasoning if necessary.
- Serve: Ladle the hot soup into bowls, garnish with fresh parsley, and serve immediately for a comforting meal.
Notes
- Use a mix of ground beef and pork for juicier meatballs and more flavor.
- Breadcrumbs help keep meatballs tender and hold their shape.
- You can substitute whole milk with any milk of choice depending on dietary preferences.
- Egg noodles provide a classic texture, while diced potatoes offer a heartier alternative.
- For a thicker soup, increase the flour slightly but be careful not to clump the roux.
- Adjust seasoning at the end to suit your taste buds.
- Fresh parsley adds a bright, fresh finish but can be omitted or substituted with dill.
