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Swedish Meatball Soup

Swedish Meatball Soup Recipe

Swedish Meatball Soup is a creamy soup made withSwedish-style meatballs, onion, herbs, and mild warm spices like allspice andnutmeg. Swedish Meatball Soup often uses a milk-and-breadcrumb panade to keepthe meatballs soft and juicy. Parsley adds a fresh taste, while black pepperand kosher salt keep the flavor balanced.
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Prep Time 20 minutes
Cook Time 30 minutes
Course: Soup
Cuisine: Swedish
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For themeatballs
  • 1 pound ground beef 80/20 works great
  • 1/2 pound ground pork adds tenderness
  • You can use all beef if needed.
  • 1/2 cup breadcrumbs plain
  • 1/3 cup whole milk
  • 1 small onion grated or very finely minced
  • 1 large egg
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon chopped parsley optional
For the soup
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 3 cloves garlic minced
  • 6 cups beef broth low-sodium if possible
  • 2 cups baby potatoes halved (or 1 1/2 cups egg noodles)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/2 cup heavy cream
  • Half-and-half works, but cream is smoother.
  • 2 tablespoons flour + 2 tablespoons water slurry
  • or 1 tablespoon cornstarch + 2 tablespoons water
  • Salt and black pepper to taste
  • Fresh dill or parsley for serving
  • Lingonberry jam optional, for a Swedish-style touch

Equipment

  • Large Dutch oven or heavy soup pot
  • Large mixing bowl
  • Measuring Cups and Spoons
  • Cutting board + sharp knife
  • Wooden Spoon or Silicone Spatula
  • Small skillet
  • Whisk
  • Ladle

Method
 

  1. Soak the breadcrumbs: Mix breadcrumbs and milk in a bowl. Wait 5 minutes. This keeps meatballs juicy.
  2. Mix the meatballs: Add beef, pork, onion, egg, salt, pepper, allspice, and nutmeg. Mix gently until combined. Don’t overmix.
  3. Roll and brown: Roll into 1-inch meatballs (about 24–28). Heat butter and oil in a pot. Brown meatballs in batches for 2–3 minutes per side. Move to a plate.
  4. Essential note: Browning adds flavor, but you don’t need to fully cook them yet.
  5. Cook the vegetables: In the same pot, add onion, carrots, and celery. Stir 5 minutes until they soften. Add garlic and stir 30 seconds.
  6. Build the broth: Pour in beef broth. Add Dijon, Worcestershire, bay leaf, and thyme. Scrape up browned bits from the bottom — that’s free flavor.
  7. Simmer with potatoes or noodles: Add potatoes and simmer 12–15 minutes until tender. If using noodles, simmer them later so they don’t get mushy.
  8. Finish the meatballs in soup: Add browned meatballs back in. Simmer 8–10 minutes until cooked through.
  9. Make it creamy: Lower heat. Stir in cream. Add slurry slowly while stirring until the broth turns lightly thick and silky.
  10. Taste and serve: Adjust salt and pepper. Remove bay leaf. Top with dill or parsley. Serve hot.

Notes

I cooked Swedish Meatball Soup on a rainy Tuesday when I needed something cozy but simple, and it delivered big comfort with very little stress. I browned the meatballs first, then finished them in the broth so they stayed tender. I kept the heat low when I added the cream, which helped the soup stay smooth and not grainy. The next day, the flavor got even better, like most slow comfort soups do.