Swedish Meatball Soup
A warm and comforting Swedish Meatball Soup that brings the classic flavors of meatballs in a rich, creamy broth, perfect for chilly days.
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.
Notes
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. Store any leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat on the stove or in the microwave until heated through. You can freeze the soup for up to 3 months without the egg noodles.