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Swedish Meatball Soup

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Enjoy a comforting bowl of Swedish Meatball Soup, featuring tender mini meatballs in a creamy, flavorful broth with vegetables and egg noodles. A hearty, one-pot meal that’s perfect for cozy dinners.

Ingredients

  • For the Meatballs:
  • 1 lb ground beef
  • ¼ cup panko breadcrumbs
  • 1 tsp dried parsley
  • 1 tsp kosher salt
  • ¼ tsp allspice
  • ¼ tsp nutmeg
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp ground pepper
  • 1 large egg
  • For the Soup:
  • 2 tbsp butter
  • 1 medium yellow onion, diced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 2 tbsp flour
  • 4 cups beef broth
  • 2 cups water
  • ½ cup heavy cream
  • 2 tbsp Worcestershire sauce
  • 2 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 8 oz egg noodles
  • Sour cream, to taste
  • Lingonberry jam, to taste

Instructions

  • Prepare the Meatballs:
  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large bowl, combine ground beef, panko breadcrumbs, dried parsley, salt, allspice, nutmeg, onion powder, garlic powder, ground pepper, and egg. Mix gently until just combined.
  • Form into 1-inch meatballs (about 1 tablespoon each) and place on baking sheet.
  • Bake for 10 minutes or until golden brown with a solid crust.
  • Prepare the Soup:
  • In a large Dutch oven, melt butter over medium heat. Add onion, carrots, and celery, sauté until tender (5-7 minutes).
  • Sprinkle flour over vegetables and cook, stirring constantly, for 2 minutes.
  • Gradually add beef broth and water, stirring to combine. Bring to simmer.
  • Stir in heavy cream, Worcestershire sauce, Dijon mustard, and apple cider vinegar.
  • Add egg noodles and cook until tender (8-10 minutes).
  • Combine and Serve:
  • Add baked meatballs to the soup and simmer an additional 5 minutes until cooked through.
  • Serve hot, topped with sour cream and lingonberry jam if desired.

Notes

  • For gluten-free, use gluten-free panko and substitute flour with gluten-free thickener.
  • If using frozen meatballs, reduce broth by 1 cup to account for moisture.
  • Store in airtight container in fridge up to 3 days.

Find it online: https://yumfamilyrecipes.com/swedish-meatball-soup/