Swedish Meatball Soup

Why You’ll Love This Recipe

Swedish Meatball Soup is a wonderful, hearty dish that provides all the rich flavors of Swedish meatballs in a soup format. The meatballs are flavorful and juicy, and when paired with a creamy broth, tender vegetables, and spices, they create a dish that feels both indulgent and comforting. This soup is easy to make and packed with flavor, making it a perfect meal for family dinners or special occasions. It’s customizable, filling, and guaranteed to be loved by everyone at the table.

Ingredients

For the Meatballs:

• 1 lb ground beef (or ground pork, or a mix of both)

• 1/2 cup breadcrumbs

• 1/4 cup milk

• 1 small onion, finely chopped

• 1 egg

• 1/2 teaspoon garlic powder

• 1/2 teaspoon ground nutmeg

• Salt and pepper, to taste

For the Soup:

• 1 tablespoon olive oil

• 1 small onion, chopped

• 2 carrots, peeled and sliced

• 2 large potatoes, peeled and diced

• 4 cups beef or chicken broth

• 1/2 cup heavy cream (or milk for a lighter version)

• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)

• 1 bay leaf

• Salt and pepper, to taste

• Fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Meatballs:

• In a bowl, combine the ground beef (or pork), breadcrumbs, milk, chopped onion, egg, garlic powder, nutmeg, salt, and pepper. Mix everything until well combined.

• Roll the mixture into small meatballs, about 1 inch in diameter, and set aside on a plate.

• You should get about 20-24 meatballs, depending on size.

2. Brown the Meatballs:

• In a large pot or Dutch oven, heat the olive oil over medium heat.

• Add the meatballs to the pot and brown them on all sides, about 5-7 minutes. You don’t need to cook them through at this stage, as they will continue to cook in the soup. Once browned, remove the meatballs from the pot and set them aside.

3. Prepare the Soup Base:

• In the same pot, add the chopped onion and sauté for 3-4 minutes until softened.

• Add the carrots and potatoes, and sauté for another 3-4 minutes.

• Pour in the broth, add the bay leaf and thyme, and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 10 minutes, or until the vegetables are just tender.

4. Finish the Soup:

• Return the meatballs to the pot, making sure they’re submerged in the broth. Simmer for another 10-15 minutes until the meatballs are cooked through and the vegetables are tender.

• Stir in the heavy cream (or milk) and season with salt and pepper to taste.

5. Serve:

• Remove the bay leaf and discard it.

• Ladle the soup into bowls and garnish with fresh parsley before serving. Enjoy this comforting, hearty soup with a slice of crusty bread for dipping!

Servings and Timing

• Servings: 4-6 servings

• Prep time: 15 minutes

• Cook time: 30-35 minutes

• Total time: 45-50 minutes

Variations

• Add More Vegetables: Feel free to add other vegetables like peas, corn, or celery to make the soup even heartier.

• Use Ground Turkey or Chicken: If you prefer a leaner meatball, you can substitute ground turkey or chicken for the beef or pork.

• Make It Dairy-Free: To make the soup dairy-free, use coconut milk or almond milk in place of the heavy cream and skip the cream in the meatballs.

• Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños to give the soup a bit of heat.

Storage/Reheating

• Storage: Leftover Swedish Meatball Soup can be stored in an airtight container in the refrigerator for up to 3 days.

• Freezing: This soup can be frozen for up to 3 months. Store it in a freezer-safe container, and when ready to enjoy, thaw it overnight in the refrigerator. Reheat on the stovetop over low heat, adding extra broth or cream to loosen it up.

• Reheating: To reheat, simply warm the soup on the stovetop over low heat, stirring occasionally. You can add a bit more broth or cream if it has thickened too much during storage.

FAQs

Can I make the meatballs ahead of time?

Yes! You can prepare and brown the meatballs a day ahead of time. Store them in the refrigerator, and add them to the soup the next day when you’re ready to cook.

Can I use frozen vegetables?

Yes, you can substitute frozen vegetables for fresh if needed. Just be sure to thaw them first and adjust the cooking time if necessary.

What type of potatoes work best for this recipe?

Russet or Yukon Gold potatoes are best for this soup. They hold up well when simmered and add a creamy texture to the soup.

Can I make this soup in a slow cooker?

Yes! Brown the meatballs and sauté the onions, then add everything to the slow cooker. Cook on low for 4-6 hours, or until the meatballs are cooked through and the vegetables are tender. Stir in the cream at the end, and season to taste.

Can I use a different type of meat for the meatballs?

Yes, you can use ground turkey, chicken, or even a mixture of meats like beef and pork for the meatballs. Adjust the seasonings to suit the type of meat you choose.

Conclusion

Swedish Meatball Soup is the perfect dish for a cozy, comforting meal. The combination of savory, juicy meatballs in a creamy broth with tender vegetables makes this dish indulgent yet balanced. It’s a complete meal in a bowl that’s sure to satisfy your hunger and warm you up from the inside out. Whether you’re making it for a family dinner, a special occasion, or just a cozy evening, this Swedish Meatball Soup is bound to be a hit!

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