Swedish Meatball Soup is a warm and comforting dish that combines the classic flavors of Swedish meatballs with a rich and creamy broth. This hearty soup is perfect for chilly days or when you need a cozy dinner. With tender meatballs and savory broth, it’s sure to become a favorite in your home.
Why Make This Recipe
Making Swedish Meatball Soup is a great choice for several reasons. First, it is a delightful one-pot meal that is easy to prepare. Second, it brings warmth and comfort with every spoonful. Lastly, you can enjoy a delicious homemade dish that the whole family will love, making it an excellent option for dinner or even a special occasion.
How to Make Swedish Meatball Soup
Making this soup involves preparing the meatballs and the broth separately and then combining them for a delicious and hearty meal.
Ingredients
- 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
- 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
Directions
Make the Meatballs:
- In a large bowl, mix together the ground beef, bread crumbs, egg, minced onion, minced garlic, dried parsley, allspice, nutmeg, pepper, and salt.
- Form the mixture into small meatballs, about 1 inch in diameter.
Cook the Meatballs:
- In a large skillet, heat the olive oil over medium heat.
- Add the meatballs and cook until browned on all sides. Remove them from the skillet and set aside.
Make the Soup:
- In the same skillet, add butter and diced onion. Sauté until the onion is soft.
- Add minced garlic and cook for an additional minute.
- Stir in flour and cook for 1-2 minutes.
- Slowly whisk in the beef broth, breaking up any lumps.
- Add half and half, Worcestershire sauce, Dijon mustard, and season with salt and pepper. Bring to a simmer.
Combine and Serve:
- Return the meatballs to the soup and let them cook for a few minutes until heated through.
- Cook the egg noodles separately according to package instructions and add them to the soup just before serving.
How to Serve Swedish Meatball Soup
Serve this soup hot, garnished with fresh parsley or additional seasoning if desired. It pairs well with crusty bread or a side salad for a complete meal.
How to Store Swedish Meatball Soup
Store any leftovers in an airtight container in the refrigerator. It will keep well for 3 to 4 days. To reheat, just warm it on the stove or in the microwave until heated through. You can also freeze the soup for up to 3 months. Just make sure to eliminate the egg noodles before freezing, as they can become mushy when thawed and reheated.
Tips to Make Swedish Meatball Soup
- For best flavor, let the meat mixture rest for about 15 minutes before forming meatballs.
- You can adjust the spices to suit your taste, adding more nutmeg or allspice if desired.
- Try using ground turkey or chicken for a lighter version of the meatballs.
Variation
You can add vegetables like carrots or celery to the soup for extra nutrition and flavor. Additionally, you can use different types of pasta, such as shells or fusilli, instead of egg noodles.
FAQs
Q1: Can I make Swedish Meatball Soup in advance?
Yes, you can make the soup in advance. Just store it in the refrigerator and reheat before serving.
Q2: Is this soup gluten-free?
To make gluten-free Swedish Meatball Soup, use gluten-free bread crumbs and flour. Make sure to check the broth and noodles for gluten-free options as well.
Q3: Can I make this soup without half and half?
Yes, if you prefer, you can substitute half and half with cream or whole milk. For a lighter version, use skim milk or a non-dairy milk alternative.
Swedish Meatball Soup
Ingredients
For the 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
For the Soup
- 2 tablespoons olive oil
- 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
- to taste Salt and pepper
- 8 ounces egg noodles
Instructions
Make the Meatballs
- In a large bowl, mix together the ground beef, bread crumbs, egg, minced onion, minced garlic, dried parsley, allspice, nutmeg, pepper, and salt.
- Form the mixture into small meatballs, about 1 inch in diameter.
Cook the Meatballs
- In a large skillet, heat the olive oil over medium heat.
- Add the meatballs and cook until browned on all sides. Remove them from the skillet and set aside.
Make the Soup
- In the same skillet, add butter and diced onion. Sauté until the onion is soft.
- Add minced garlic and cook for an additional minute.
- Stir in flour and cook for 1-2 minutes.
- Slowly whisk in the beef broth, breaking up any lumps.
- Add half and half, Worcestershire sauce, Dijon mustard, and season with salt and pepper. Bring to a simmer.
Combine and Serve
- Return the meatballs to the soup and let them cook for a few minutes until heated through.
- Cook the egg noodles separately according to package instructions and add them to the soup just before serving.
