Description
This hearty and creamy Swedish Meatball Soup is a comforting dish perfect for chilly days. The tender meatballs, vegetables, and egg noodles (or potatoes) blend with a rich, flavorful broth to create a soul-warming meal.
Ingredients
Scale
For the Meatballs:
- 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
For the Soup:
- 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
-
Prepare the Meatballs:
- 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, then shape the mixture into small meatballs (about 1 inch in diameter).
- In a large skillet, heat a little oil over medium heat and brown the meatballs on all sides. Once browned, remove them from the skillet and set aside.
-
Make the Soup:
- In the same pot, melt the butter over medium heat. Add the diced onion, carrots, and celery, and sauté until softened (about 5-7 minutes).
- Stir in the flour and cook for an additional 1-2 minutes, forming a roux.
- Gradually add the beef broth while stirring to avoid lumps. Bring to a simmer, then add the heavy cream, nutmeg, salt, and black pepper.
- Add the meatballs back into the pot and let the soup simmer for 10-15 minutes, until the meatballs are fully cooked through and the flavors meld together.
- Stir in the egg noodles or diced potatoes and cook until tender (about 10 minutes for egg noodles or 15 minutes for potatoes).
- Serve:
-
- Taste and adjust seasonings if necessary. Garnish with chopped parsley (optional). Serve hot and enjoy!
Notes
- You can substitute egg noodles with diced potatoes for a gluten-free version.
- If you prefer a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Swedish