why make this recipe
Cozy Swedish Meatball Soup is a comforting dish that warms you from the inside out. It’s perfect for chilly days or when you need a little pick-me-up. This soup is not only delicious but also easy to make. The combination of savory meatballs, creamy broth, and fresh vegetables creates a satisfying meal that everyone will enjoy. Plus, it’s a great way to bring a taste of Sweden into your home!
how to make Cozy Swedish Meatball Soup
Ingredients
For the Meatballs:
- 1 lb (450 g) ground beef or pork (or a mix)
- 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
- 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)
Directions
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Prepare the Meatballs: In a large bowl, combine ground beef (or pork), breadcrumbs, egg, milk, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Mix until well combined. Roll the mixture into small meatballs (about 1-inch in diameter) and set aside.
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Cook the Meatballs: Heat a large skillet over medium heat and add a little oil. Brown the meatballs in batches for 4-5 minutes, until they are golden on all sides. Remove and set aside.
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Prepare the Soup: In a large pot, melt butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the flour and cook for another 1-2 minutes to create a roux.
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Simmer the Soup: Gradually pour in the beef broth, whisking to combine and eliminate lumps. Bring the soup to a simmer and add the nutmeg, salt, and black pepper. Gently add the browned meatballs and the egg noodles (or diced potatoes) to the pot. Continue simmering for 10-12 minutes, or until the noodles or potatoes are tender and the meatballs are fully cooked through.
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Finish the Soup: Stir in the heavy cream and cook for an additional 2-3 minutes. Taste and adjust seasoning with more salt and pepper if needed.
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Serve: Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm.
how to serve Cozy Swedish Meatball Soup
Serve this soup warm in a bowl. It’s perfect on its own or with a side of crusty bread for dipping. You can also add a simple green salad to complete the meal.
how to store Cozy Swedish Meatball Soup
To store any leftovers, let the soup cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to freeze it, ensure there are no egg noodles in the soup as they can become mushy when thawed. Frozen soup can last for up to 3 months. Reheat on the stove when ready to serve.
tips to make Cozy Swedish Meatball Soup
- Use a mix of beef and pork for a richer flavor in the meatballs.
- Always brown the meatballs before adding them to the soup to enhance their flavor.
- Feel free to add other vegetables like peas or green beans for extra nutrition and color.
- Adjust the seasoning to suit your taste. A pinch of cayenne pepper can add a nice kick!
variation
You can make a lighter version of this soup by using ground turkey or chicken instead of beef or pork. Substitute the heavy cream with half-and-half or a plant-based milk for a healthier option.
FAQs
1. Can I use frozen meatballs instead of making my own?
Yes, you can use frozen meatballs. Just add them to the soup during the simmering stage and cook until heated through.
2. What can I serve with Swedish Meatball Soup?
This soup pairs well with crusty bread, rice, or a simple side salad.
3. How do I thicken the soup?
If you prefer a thicker soup, you can add more flour to the roux or use a cornstarch slurry (mix cornstarch with a little cold water) to thicken the soup towards the end of cooking.
Cozy Swedish Meatball Soup
Ingredients
For the Meatballs
- 1 lb ground beef or pork (or a mix) can use either beef or pork, or a combination
- ½ cup breadcrumbs
- 1 large egg
- ¼ cup 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 butter
- 1 medium onion, diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 tbsp all-purpose flour
- 4 cups beef broth
- 1 cup heavy cream
- ½ tsp nutmeg
- ½ tsp salt or to taste
- ½ tsp black pepper
- 2 cups egg noodles or diced potatoes
- 1 tbsp fresh parsley, chopped optional, for garnish
Instructions
Preparation
- In a large bowl, combine ground beef (or pork), breadcrumbs, egg, milk, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Mix until well combined.
- Roll the mixture into small meatballs (about 1-inch in diameter) and set aside.
Cooking the Meatballs
- Heat a large skillet over medium heat and add a little oil.
- Brown the meatballs in batches for 4-5 minutes, until they are golden on all sides. Remove and set aside.
Making the Soup
- In a large pot, melt butter over medium heat.
- Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the flour and cook for another 1-2 minutes to create a roux.
- Gradually pour in the beef broth, whisking to combine and eliminate lumps.
- Bring the soup to a simmer and add the nutmeg, salt, and black pepper.
- Gently add the browned meatballs and the egg noodles (or diced potatoes) to the pot.
- Continue simmering for 10-12 minutes, or until the noodles or potatoes are tender and the meatballs are fully cooked through.
Finishing the Soup
- Stir in the heavy cream and cook for an additional 2-3 minutes.
- Taste and adjust seasoning with more salt and pepper if needed.
Serving
- Ladle the soup into bowls and garnish with fresh parsley, if desired.
- Serve warm.