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Creamy Swedish Meatball Soup

Close-up of a bowl of swedish meatball soup featuring browned meatballs, egg noodles, and creamy sauce, topped with parsley.
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Make this comforting, hearty Swedish Meatball Soup featuring small seasoned meatballs in a rich, creamy gravy broth. This recipe delivers the flavor of traditional Swedish meatballs in an easy soup format.

Ingredients

Scale
  • 1 pound ground beef and pork mix (50/50)
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1 small onion, finely grated
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 large egg, lightly beaten
  • 2 tablespoons butter or oil for browning
  • 4 cups beef broth
  • 1 cup water
  • 1/2 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cornstarch (optional, for extra thickening)
  • 1 bay leaf
  • 1 tablespoon fresh parsley, chopped, for garnish
  • 1 cup egg noodles (optional)

Instructions

  1. Combine the ground beef and pork, breadcrumbs, milk, grated onion, salt, pepper, allspice, nutmeg, and egg in a bowl. Mix gently until just combined; do not overmix.
  2. Roll the meat mixture into small, uniform meatballs, about 1 inch in diameter. You should have about 30 to 40 meatballs.
  3. Heat the butter or oil in a large pot or Dutch oven over medium heat. Brown the meatballs in batches on all sides. Remove the browned meatballs and set them aside. Drain excess fat, leaving about 1 tablespoon in the pot.
  4. Whisk the flour into the remaining fat in the pot until smooth to create a roux. Cook for 1 minute, stirring constantly.
  5. Gradually whisk in the beef broth and water until the mixture is smooth. Add the bay leaf. Bring the liquid to a simmer, stirring until the broth thickens slightly.
  6. If using egg noodles, add them now and cook according to package directions, usually 6 to 8 minutes.
  7. Return the browned meatballs to the pot. Reduce the heat to low, cover, and simmer for 10 minutes, allowing the meatballs to cook through.
  8. Stir in the heavy cream. If you prefer a thicker gravy soup, mix the cornstarch with 2 tablespoons of cold water and stir this slurry into the soup. Simmer gently for 2 more minutes until heated through. Do not boil after adding the cream.
  9. Remove the bay leaf before serving. Garnish with fresh parsley.

Notes

  • For a gluten-free option, substitute gluten-free breadcrumbs for the regular ones and use gluten-free egg noodles or skip the noodles entirely.
  • You can substitute half the ground beef with ground turkey for a lighter flavor profile.
  • Serve this hearty meatball stew with a side of lingonberry jam for an authentic touch.

Nutrition

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