Description
This Cozy Swedish Meatball Soup is a comforting and hearty dish featuring tender homemade meatballs simmered in a creamy beef broth with vegetables and egg noodles. Perfect for chilly days, this soup combines classic Swedish flavors with a rich, velvety texture to create a satisfying meal that the whole family will enjoy.
Ingredients
For the Meatballs:
- 1 lb (450 g) ground beef
- ½ cup (60 g) breadcrumbs
- 1 large egg
- ¼ cup (60 ml) milk
- 1 tsp Worcestershire sauce
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
For the Soup:
- 2 tbsp (28 g) butter
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 tbsp (24 g) all-purpose flour
- 4 cups (960 ml) beef broth
- 1 cup (240 ml) heavy cream
- ½ tsp nutmeg
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- 2 cups (200 g) egg noodles or diced potatoes
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, breadcrumbs, egg, milk, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Mix well until fully combined. Roll the mixture into small, about 1-inch diameter, meatballs and set aside.
- Cook the Meatballs: Heat a large skillet over medium heat and add a little oil. Brown the meatballs in batches, cooking for 4-5 minutes, turning them to ensure they are golden on all sides. Remove from skillet and set aside.
- Prepare the Soup: In a large pot, melt butter over medium heat. Add diced onion, carrots, and celery and cook for 5-7 minutes until vegetables soften. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in beef broth to prevent lumps.
- Simmer the Soup: Bring the soup to a gentle simmer. Add nutmeg, salt, and black pepper to season. Add the browned meatballs and egg noodles (or diced potatoes). Continue simmering for 10-12 minutes until noodles or potatoes are tender and meatballs are cooked through.
- Finish the Soup: Stir in heavy cream and cook for another 2-3 minutes to heat through and combine flavors. Adjust seasoning with additional salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm for a comforting meal.
Notes
- For a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs and use gluten-free flour for the roux.
- If you prefer potatoes, diced Yukon gold or red potatoes work well as a noodle substitute.
- Leftover soup can be refrigerated for 3 days or frozen for up to 2 months.
- Adding a pinch of nutmeg in the soup adds a warm, subtle flavor typical of Swedish cuisine.
- To reduce fat, use lean ground beef and substitute heavy cream with half-and-half or milk.
