Description
This Swedish Meatball Soup offers a warm, comforting bowl perfect for chilly days, featuring juicy homemade meatballs simmered in a rich, creamy broth loaded with tender egg noodles.
Ingredients
Units
Scale
Meatballs
- 1 pound lean ground beef
- 1/4 cup plain bread crumbs
- 1 large egg
- 1/4 cup minced onion
- 2 teaspoons minced garlic
- 2 teaspoons dried parsley
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Soup
- 1/4 cup butter
- 1/4 cup diced onion
- 3 teaspoons minced garlic
- 1/4 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
- Prepare the meatball mixture: In a large bowl, combine 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 everything well until evenly combined.
- Form and brown meatballs: Scoop the meatball mixture into 1 ½ tablespoon-sized portions and roll each into a ball, making about 20 meatballs. Heat 2 tablespoons olive oil in a large pot over medium-high heat, then add the meatballs. Cook until browned on all sides, roughly 10 minutes. Remove the meatballs from the pot and set aside.
- Sauté aromatics and make roux: In 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 another 1 minute. Whisk in ¼ cup all-purpose flour to form a paste (roux).
- Add liquids and flavorings: Slowly whisk in 6 cups beef broth and 2 cups half and half to the roux, stirring constantly to avoid lumps. Stir in 2 tablespoons Worcestershire sauce, 2 teaspoons Dijon mustard, and season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to low.
- Cook noodles and combine: Add 8 ounces egg noodles to the pot and cook until the noodles are nearly tender, about 8 minutes. Return the browned meatballs back into the pot and continue cooking on low heat until the noodles are fully tender.
- Finish and serve: Remove the soup from heat. If desired, garnish with fresh parsley before serving warm.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freeze meatballs separately in an airtight container for up to 3 months to preserve texture and flavor.
- Avoid freezing the soup with noodles as noodles tend to become soggy and the soup base may separate upon reheating.
- For a dairy-free version, substitute half and half with coconut cream or a plant-based cream alternative.
- Use gluten-free bread crumbs and flour substitutions to make the recipe gluten-free.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.1 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 110 mg
