swedish meatball soup

Made with tender, juicy meatballs, hearty egg noodles, and a deliciously creamy sauce, this Swedish Meatball Soup is the ultimate comfort food. It’s hearty, satisfying, and melts in your mouth delicious!  Step-by-step photos can be seen below the recipe card.

Swedish Meatball Soup Recipe

breadcrumbs

milk

heavy cream

salt

black pepper

allspice

nutmeg

parsley

unsalted butter

½ medium yellow onion (minced)

garlic (minced)

chicken

chuck

all-purpose flour

low-sodium beef broth

chicken broth

sour cream

Beef instant bouillon granules

soy sauce

Worcestershire sauce

Dijon mustard

apple cider vinegar

sugar

Salt (if needed)

egg noodles (medium, narrow

Lingonberry jam or cranberry sauce

fresh parsley

Sour cream

Preheat

Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 400°F. Cover 2 large baking sheets with foil and spray the foil with cooking spray.

Combine

In a large bowl, combine breadcrumbs, milk, cream, egg, salt, pepper, allspice, nutmeg, and parsley. Set the mixture aside to allow the milk to soak into the breadcrumbs, at least 10 minutes.

Heat

Heat 1 tablespoon butter and 1 tablespoon oil in a medium skillet over medium heat. Add the minced onion and sauté until translucent. Add the minced garlic and sauté 30 seconds. Transfer the onion/garlic mixture to the breadcrumb mixture.

Once the breadcrumb mixture is ready, add the ground chuck and chicken. Mix well (but don’t over-mix or meatballs will be tough) using a wooden spoon.

Roll

Roll the mixture into 1-inch balls (or use a 1-inch scoop) and place on the prepared sheet pan 1 inch apart.

Bake

Bake meatballs for about 12-15 minutes or until no longer pink in the center.

Place

Remove from the oven and place the meatballs on a paper towel-lined baking sheet until ready to use.

For the Meatballs

Prepare

While the meatballs are cooking, prepare the sauce.

Whisk

Make a roux by melting the butter in a large skillet. Add the flour to the butter and whisk well. Cook over medium-low heat, whisking often, until mixture is creamy and turns a dark golden brown.

Taste

Add beef broth, chicken broth, cream, sour cream, bouillon granules, soy sauce, Worcestershire sauce, Dijon mustard, cider vinegar, sugar, and black pepper. Taste, then season with salt, only if needed.

Boil

Bring to a boil over medium heat, and add the noodles. Restore the soup to a boil and reduce heat to low to simmer until noodles are al dente.

Reduce

Add the meatballs, and simmer, stirring gently & often, until noodles are cooked through and soup has reduced to desired consistency. (See recipe note.)

Stir

Serve

Serve and garnish with dollops of Lingonberry jam, sour cream, and a sprinkle of additional chopped fresh parsley.

For the Sauce & Noodles

Made this today (using pork and beef). I utilized garlic confit and added sautéed mushrooms. The depth of flavors was incredible. This is very filling and I'd even say could easily feed 12 people, not just 8. A new favorite even with my toddler.

Let me be one of those people who reviews a recipe without following the recipe exactly:
I used frozen meatballs (sweidhs-style from Aldi), added mirepoix to the soup, sautéing it in the butter before adding the flour, forgot about the vinegar and added nutmeg to broth. It was SO GOOD! I will for sure be making this again; but will be sure to try the homemade meatballs next time.

I have made this numerous times, its has amazing depth flavor, warm, great for xmass season. I chose to use the richest sourcream i could find which is really the hardest part. These comments about authentic Swedish meatballs are a bit ridiculous. The food is so bland over there. This is real comfort food and the best recipe i could find.

Made this tonight for dinner. It was delicious. I added a few seasonings such as garlic powder, onion powder, etc. I also used coconut milk instead of heavy cream. I did thicken it with cornstarch and well. Definitely will make again.

I needed a burger recipe for venison and this is perfect! Flavors all worked. Yum!

This was not what I expected. When it cools in the fridge, the ingredients congeal. I should have known it was pretty fatty by the ingredients. I didn’t think it was particularly flavorful either.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1645046856/xafd1e7rpytwumhuzbrp.mp4

Made with tender, juicy meatballs, hearty egg noodles, and a deliciously creamy sauce, this Swedish Meatball Soup is the ultimate comfort food. It’s hearty, satisfying, and melts in your mouth delicious!

Swedish Meatball Soup

This kid friendly soup combines the classic flavor of Swedish meatballs and their signature creamy gravy into a tidy, nutrient-packed one-pot recipe. Mini Swedish meatballs are browned for flavor, then simmered in a creamy broth with tender vegetables and fluffy egg noodles.

beef

¼ c panko bread crumbs

tsp kosher salt

onion powder

garlic powder

¼ tsp ground pepper

tbsp butter

onion

carrots (diced)

celery (diced)

tbsp flour

c beef broth

water

tbsp worcestershire sauce

tsp dijon mustard

oz egg noodles

sour cream (to taste)

lingonberry jam (to taste)

Heat the oven to 400°F; line a baking sheet with parchment paper.

Combine all meatball ingredients in a large mixing bowl – ground beef, panko bread crumbs, dried parsley, salt, onion powder, garlic powder, allspice, nutmeg, pepper, egg, and egg yolk. Mix gently using your (clean) hands until the ingredients are evenly distributed, but be careful not to overmix.

Form one-tablespoon portions of the mixture into mini meatballs, then arrange in an even layer on the prepared baking sheet. You should be able to form approximately 30 meatballs. Transfer to the oven and bake for 10 minutes, or until a solid crust has formed and the meatballs are golden brown.

Meanwhile, prepare the soup base. In a large soup pot or dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery and toss to coat in the fat. Saute, stirring occasionally, until the vegetables are soft.

Sprinkle the flour over the vegetables and cook 2 minutes, stirring frequently, to work off the flour flavor.

Pour in half cup of broth and work into the vegetable and flour mixture; continue mixing until the mixture is smooth and thickens significantly. Then, pour in the remaining broth and the water, then stir until the flour is completely absorbed and the mixture is smooth. Add the the heavy cream, Worcestershire sauce, dijon, mustard and apple cider vinegar. Give everything a good stir, then add bring the liquid to a simmer.

Once simmering, add the egg noodles. Cook the egg noodles according to package directions, less 2 minutes (they will finish cooking in the next step).

Add the meatballs and 2-3 minutes more. At this stage, the egg noodles will be fully cooked, the meatballs will be warmed through, and the broth will be slightly thick. Taste for seasoning and adjust the salt and pepper to taste.

Ladle into bowls and garnish with fresh parsley, sour cream, and/or lingonberry jam to taste. Enjoy!

I love this recipe.  The only thing I’m doing this time is less Worcestershire; I’m sensitive to salt and it was too much for me.

Finally made this tonight and everyone liked it. I especially love the broth and will use this combination of flavors for a variety of beefy soups. Thanks so much. ❤️

Such delicious flavors - so nice for the raw, cold, rainy weather we're having in the northeast tonight!

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