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Heartwarming Swedish Meatball Soup

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A comforting and savory soup made with tender meatballs and rich beef broth, perfect for chilly nights.

Ingredients

Scale
  • 1 lb Ground beef or pork (feel free to use a mix)
  • 1/2 cup Breadcrumbs
  • 1 large Egg
  • 1/4 cup Milk
  • 2 tbsp Worcestershire sauce
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1 tsp Salt (to taste)
  • 1/2 tsp Black pepper (to taste)
  • 2 tbsp Butter
  • 1 medium Onion, diced
  • 2 medium Carrots, diced
  • 2 stalks Celery, diced
  • 1/4 cup All-purpose flour
  • 4 cups Beef broth
  • 1 cup Heavy cream
  • 1/2 tsp Nutmeg
  • 2 cups Egg noodles or diced potatoes
  • 1/4 cup Fresh parsley (for garnish)

Instructions

  1. Prepare the Meatball Mixture: 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.
  2. Form the Meatballs: Roll the mixture into small, 1-inch diameter meatballs and set aside.
  3. Brown the Meatballs: Heat oil in a large skillet over medium heat. Add the meatballs and cook for 4-5 minutes until golden brown on all sides. Remove and set aside.
  4. Sauté the Vegetables: In a large pot, melt butter over medium heat. Add diced onion, carrots, and celery, and cook until softened, about 5-7 minutes.
  5. Create the Roux: Stir in the flour and cook for 1-2 minutes.
  6. Whisk in the Broth: Gradually add the beef broth, whisking until smooth. Bring to a simmer.
  7. Season the Broth: Add nutmeg, salt, and black pepper.
  8. Add the Meatballs and Base: Gently add the meatballs and your choice of egg noodles or potatoes. Simmer for 10-12 minutes.
  9. Enrich the Soup: Stir in heavy cream and cook for an additional 2-3 minutes.
  10. Serve the Soup: Ladle into bowls, garnish with fresh parsley, and enjoy!

Notes

Store leftovers in an airtight container for up to 3 days. This soup can be frozen for up to 3 months.

Nutrition

Find it online: https://www.recypez.com/swedish-meatball-soup-recipe-cozy-nights/

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