Swedish Meatball Soup
Warm and comforting, this cozy Swedish meatball soup is the perfect meal for chilly days. Juicy meatballs simmer in a rich, savory broth with tender noodles.
Servings: 4 people
Ingredients
Meatballs
- 1 pound lean ground beef
- ¼ cup plain bread crumbs
- 1 large egg
- ¼ cup minced onion
- 2 teaspoons minced garlic
- 2 teaspoons dried parsley
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ½ teaspoon pepper
- ½ teaspoon salt
- 2 tablespoons olive oil
Soup
- ¼ cup butter
- ¼ cup diced onion
- 3 teaspoons minced garlic
- ¼ cup all-purpose flour
- 6 cups beef broth
- 2 cups half and half
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- salt and pepper to taste
- 8 ounces egg noodles
Instructions
Meatballs
- In a large bowl, add 1 pound lean ground beef, ¼ cup plain bread crumbs, 1 large egg, ¼ cup minced onion, 2 teaspoons minced garlic, 2 teaspoons dried parsley, ¼ teaspoon ground allspice, ¼ teaspoon ground nutmeg, ½ teaspoon pepper, and ½ teaspoon salt. Mix until well combined.
- Scoop the meatball mixture into 1 ½ tablespoon-sized pieces and roll into balls, about 20 meatballs.
- Heat the 2 tablespoons olive oil in a large pot over medium-high heat. Add the meatballs and cook until the meatballs are browned on all sides, about 10 minutes. Remove the cooked meatballs from the pot and set aside.
Soup
- Returning to the same pot, add ¼ cup butter and ¼ cup diced onion. Cook until the onion is tender, about 3 minutes. Add 3 teaspoons minced garlic and cook for 1 minute. Whisk ¼ cup all-purpose flour into the onion mixture to create a paste.
- Slowly whisk in the 6 cups beef broth and 2 cups half and half. Stir in the 2 tablespoons Worcestershire sauce, 2 teaspoons Dijon mustard, and salt and pepper to taste. Bring the soup to a boil then reduce the heat to low.
- Add 8 ounces egg noodles to the pot and cook until the noodles are nearly done, about 5-8 minutes.
- Add the meatballs back to the pot and continue to cook on low heat until the noodles are tender. Remove the soup from the heat and garnish with fresh parsley, if desired.
Video
Notes
Storing Leftover Swedish Meatball Soup
- In the Refrigerator: Store leftovers in the fridge for up to 3 days in an airtight container.
- In the Freezer: You can freeze the meatballs separately in an airtight container for up to 3 months. I don’t recommend freezing the soup altogether as the egg noodles will become soggy when reheated, and the soup base might separate.
Nutrition
Calories: 825kcal | Carbohydrates: 64g | Protein: 44g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 237mg | Sodium: 2089mg | Potassium: 1092mg | Fiber: 3g | Sugar: 9g | Vitamin A: 898IU | Vitamin C: 7mg | Calcium: 237mg | Iron: 6mg
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