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Swedish Meatball Soup

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Swedish Meatball Soup is a comforting and hearty dish combining flavorful meatballs with a creamy broth, tender vegetables, and aromatic herbs. Perfect for chilly nights, this satisfying soup provides all the rich flavors of Swedish meatballs in a cozy soup format!

Ingredients

  • For the Meatballs:

  • 1 lb ground beef

  • 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)

Instructions

  • Make the Meatballs:

    • In a bowl, combine the ground beef , 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.

  • 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.

  • 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.

  • 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.

  • 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!

Notes

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.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.

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