Name: Cozy Swedish Meatball Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Swedish
Ingredients: 1 lb (450 g) ground beef or pork (or a mix); ½ cup (60 g) breadcrumbs; 1 large egg; ¼ cup (60 ml) milk; 1 tsp Worcestershire sauce; ½ tsp onion powder; ½ tsp garlic powder; ½ tsp salt; ½ tsp black pepper; 2 tbsp (28 g) butter; 1 medium onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 3 tbsp (24 g) all-purpose flour; 4 cups (960 ml) beef broth; 1 cup (240 ml) heavy cream; ½ tsp nutmeg; ½ tsp salt (or to taste); ½ tsp black pepper; 2 cups (200 g) egg noodles or diced potatoes; 1 tbsp fresh parsley, chopped (optional)

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Introduction

Cozy Swedish Meatball Soup is a comforting twist on the classic meatballs, served in a creamy broth with vegetables and noodles or potatoes. This hearty soup is perfect for chilly days when you want something warm and satisfying. It’s easy to make and sure to become a family favorite.

The image shows a close-up of a rich soup with several round, browned meatballs floating in a creamy broth. The soup contains wide, flat yellow noodles that lie beneath and around the meatballs. Small bits of green herbs are scattered on the surface, adding a touch of color, while drops of orange oil float on the creamy liquid. A spoon, held by a woman's hand, lifts one meatball in the center, showing a browned, textured surface. The dish is in a white bowl set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb (450 g) ground beef or pork (or a mix)
½ cup (60 g) breadcrumbs
1 large egg
¼ cup (60 ml) milk
1 tsp Worcestershire sauce
½ tsp onion powder
½ tsp garlic powder
½ tsp salt
½ tsp black pepper
2 tbsp (28 g) butter
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 tbsp (24 g) all-purpose flour
4 cups (960 ml) beef broth
1 cup (240 ml) heavy cream
½ tsp nutmeg
½ tsp salt (or to taste)
½ tsp black pepper
2 cups (200 g) egg noodles or diced potatoes
1 tbsp fresh parsley, chopped (optional)

Instructions

Step 1: In a large bowl, combine ground beef (or pork), breadcrumbs, egg, milk, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Mix until well combined. Roll the mixture into small meatballs about 1-inch in diameter and set aside.
Step 2: Heat a large skillet over medium heat and add a little oil. Brown the meatballs in batches, cooking for 4-5 minutes until golden on all sides. Remove and set aside.
Step 3: In a large pot, melt butter over medium heat. Add diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until vegetables are softened.
Step 4: Stir in the flour and cook for another 1-2 minutes to form a roux. Gradually pour in beef broth, whisking to combine and avoid lumps.
Step 5: Bring the soup to a simmer. Add nutmeg, salt, and black pepper. Gently add browned meatballs and egg noodles or diced potatoes. Simmer for 10-12 minutes until noodles or potatoes are tender and meatballs are cooked through.
Step 6: Stir in the heavy cream and cook for an additional 2-3 minutes. Taste and adjust seasoning if needed.
Step 7: Ladle soup into bowls and garnish with fresh parsley if desired. Serve warm.

Tips & Variations

For a lighter version, substitute half-and-half for heavy cream or use all broth without cream.
Swap ground beef with ground turkey or chicken for a leaner meatball.
Add mushrooms or peas to the vegetable mix for extra flavor and nutrition.
Use gluten-free breadcrumbs and flour to make this soup gluten-free.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat to prevent curdling of the cream. You can also freeze the soup without noodles or potatoes for up to 2 months; add fresh ones when reheating.

How to Serve

The image shows a bowl filled with a creamy soup that has a thick, smooth texture and a light yellowish color. Inside the soup, there are seven browned meatballs scattered throughout, some half-submerged and some fully visible, showing a rough, crumbly surface. Flat, wide noodles with a pale yellow color float around the meatballs, mixing with small orange carrot pieces and bits of green herbs that add contrast and freshness. A vintage silver spoon holds one meatball above the soup, catching the light, with the white bowl sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and brown the meatballs a day in advance. Store them in the refrigerator and add them to the soup when ready to cook.

What can I use instead of egg noodles?

You can substitute diced potatoes, rice, or any pasta you prefer. Just adjust the cooking time accordingly to ensure they become tender.