Name: Swedish Meatball Soup
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Cuisine: Swedish
Ingredients: For the Meatballs:; 1 lb ground beef; 1 lb ground chicken; 1 cup breadcrumbs; 1 large egg; 2 tsp garlic powder; 1 tsp salt; 1 tsp black pepper; ½ tsp allspice; ½ tsp ground nutmeg; ¼ cup fresh parsley, chopped; For the Soup:; 4 cups beef or chicken broth; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 2 tbsp all-purpose flour; 1 cup heavy cream; 2 tbsp butter; Optional: 1 tbsp Worcestershire sauce and Dijon mustard

Why You’ll Love This Recipe

This Swedish Meatball Soup is a one-pot wonder filled with juicy, flavorful meatballs and a creamy broth that’s simply irresistible. The mix of beef and ground chicken meatballs seasoned with garlic, allspice, and nutmeg brings a rich and comforting flavor. The addition of vegetables like carrots, celery, and onions gives it an extra boost of nutrition, while the creamy broth ties everything together beautifully. Perfect for colder days, this soup is hearty, family-friendly, and easy to make.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Meatballs:

1 lb ground beef
1 lb ground chicken
1 cup breadcrumbs
1 large egg
2 tsp garlic powder
1 tsp salt
1 tsp black pepper
½ tsp allspice
½ tsp ground nutmeg
¼ cup fresh parsley, chopped

For the Soup:

4 cups beef or chicken broth
1 onion, diced (yellow or white)
2 carrots, diced
2 celery stalks, diced
2 tbsp all-purpose flour
1 cup heavy cream
2 tbsp butter
Optional: 1 tbsp Worcestershire sauce and Dijon mustard to taste

Directions

Prepare the Meatballs: In a large mixing bowl, combine the ground beef, ground chicken, breadcrumbs, garlic powder, egg, salt, black pepper, allspice, nutmeg, and chopped parsley. Mix until everything is well combined. Shape the mixture into 1-inch meatballs using your hands or a cookie scoop.
Bake the Meatballs: Preheat your oven to 400°F (200°C). Place the formed meatballs on a baking sheet lined with parchment paper. Bake for 15 minutes or until browned.
Make the Soup: In a Dutch oven or large pot, melt butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened.
Thicken the Soup: Sprinkle the flour over the sautéed vegetables and stir well to coat. This will help thicken the broth.
Add Broth and Cream: Gradually pour in the beef or chicken broth and the heavy cream, stirring well to combine. Bring to a boil, then reduce heat and let it simmer for about 10 minutes.
Combine Meatballs and Cook: Gently add the baked meatballs into the soup. Let the soup simmer for an additional 10-15 minutes, allowing the flavors to meld.
Serve: Garnish with fresh parsley and serve hot. Enjoy!

Servings and Timing

Servings: Approximately 8
Prep time: 20 minutes
Cook time: 30 minutes
Additional time: 10-15 minutes for simmering
Total time: 1 hour

Variations

Spicy Kick: Add a pinch of red pepper flakes or a small spoon of Dijon mustard to the soup for an extra layer of flavor.
Vegetarian Option: Replace the meatballs with plant-based alternatives or use lentils for a hearty, meatless version.
Creamier Soup: For a richer texture, you can add more heavy cream or a dollop of sour cream at the end of cooking.

Storage/Reheating

Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, simply warm it on the stovetop over medium heat, adding a little extra broth or water if the soup thickens too much.

FAQs

1. Can I use frozen meatballs?

Yes, you can use frozen meatballs if you don’t want to make them from scratch. Just add them directly into the soup and simmer until cooked through.

2. Can I make this soup ahead of time?

Yes! This soup tastes even better the next day as the flavors have more time to develop. Prepare it ahead of time and store it in the fridge until you’re ready to serve.

3. Can I substitute the ground pork with another type of meat?

Yes, you can use ground chicken or ground turkey instead of pork for a lighter option.

4. How do I know when the meatballs are done?

The meatballs are done when they are browned on the outside and fully cooked inside. You can check by cutting one open to ensure it’s no longer pink.

5. How can I make the soup thicker?

To make the soup thicker, you can either add more flour when sautéing the vegetables or use a cornstarch slurry (mix equal parts cornstarch and water) to thicken the broth.

6. Can I freeze this soup?

Yes, this soup freezes well! Allow it to cool completely, then store it in an airtight container for up to 3 months. Thaw it overnight in the refrigerator and reheat on the stove.

7. What should I serve with Swedish Meatball Soup?

Serve with egg noodles, crusty bread, or a side salad for a well-rounded meal. Lingonberry jam or cranberry sauce can also add a nice sweet contrast to the savory soup.

8. Can I make this soup dairy-free?

Yes, you can substitute the heavy cream with a non-dairy alternative like coconut milk or almond milk for a dairy-free version.

9. Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Brown the meatballs and sauté the vegetables before adding them to the slow cooker with the broth and cream. Cook on low for 4-6 hours.

10. Can I add more vegetables to the soup?

Absolutely! You can add vegetables like peas, green beans, or potatoes for extra nutrition and variety.

Conclusion

Swedish Meatball Soup is a comforting and satisfying meal that’s sure to become a family favorite. The rich broth, flavorful meatballs, and hearty vegetables come together for a deliciously cozy dish. Whether you’re enjoying it for dinner or making it for a special gathering, this soup is perfect for warming up on cold days and feeding a crowd.