When the winter snow starts falling, you want something warm and filling.
This Swedish meatball soup is the perfect solution for your hungry family.
It delivers all the creamy, savory flavors you love in a bowl. You get a high-protein meal that feels like a big hug.
Why This Swedish Meatball Soup Is a Winner
This recipe is a total game-changer for busy weeknights. It combines juicy meatballs with tender egg noodles in a rich broth. You only need one pot, which means less cleanup for you later.
The hints of allspice and nutmeg add a beautiful warmth. It is a protein-packed dinner that even the pickiest kids will enjoy. You can have this on the table in under an hour.
Simple Cooking Method
Making this soup is much easier than traditional Swedish meatballs. You simply roll the meat, sear them, and let the broth work. There is no need to make a separate gravy from scratch. Even a beginner cook can master this simple one-pot method quickly.
Ingredients You’ll Need
This recipe uses simple ingredients that create a deep, complex flavor.
- 1 lb lean ground beef
- 0.5 lb ground pork
- 0.5 cup panko breadcrumbs
- 1 large egg
- 0.25 cup whole milk
- 0.5 tsp ground allspice
- 0.25 tsp ground nutmeg
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely minced
- 6 cups low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 8 oz wide egg noodles
- 0.5 cup heavy cream
- 2 tbsp fresh dill, chopped
- 1 tsp kosher salt
- 0.5 tsp black pepper
Step-by-Step Directions
- In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, egg, milk, allspice, nutmeg, salt, and pepper until uniform.
- Form the meat mixture into small meatballs, approximately 1 inch in diameter.
- Heat butter in a large Dutch oven over medium-high heat. Sear the meatballs in batches until browned on all sides, then remove and set aside.
- Add the minced onion to the residual fat in the pot and sauté for 5 minutes until translucent.
- Deglaze the pot with beef broth, stirring to incorporate the fond from the bottom.
- Stir in the Worcestershire sauce and Dijon mustard, then bring the liquid to a rolling boil.
- Add the egg noodles to the boiling broth and cook for 5 minutes.
- Return the browned meatballs to the pot and simmer for an additional 4 to 5 minutes until the noodles are al dente and meatballs are cooked through.
- Reduce heat to low, stir in the heavy cream and fresh dill, and cook for 1 minute without boiling.
- Garnish with additional dill and serve immediately.
Best Ways to Enjoy It
Serve this soup hot in large, deep bowls. A side of crusty bread is perfect for soaking up the broth. You might even add a dollop of lingonberry jam on the side. It creates a beautiful winter date night atmosphere at home.
Storage & Reheating
Store your leftover Swedish meatball soup in an airtight container. It stays fresh in the fridge for up to three days. When you are ready, reheat it gently on the stove. Add a splash of broth if the noodles soak up the liquid.
Tips for Best Results
- Use a small cookie scoop for even meatballs.
- Do not overmix the meat to keep them tender.
- Sear meatballs in batches to get a golden crust.
- Keep the heat low when adding the heavy cream.
- Use fresh dill for the brightest flavor profile.
- Choose wide egg noodles for the best texture.
- Deglaze the pan well to catch all the flavor.
Ways to Switch It Up
- Swap beef for ground turkey for a lighter version.
- Use gluten-free noodles and breadcrumbs if needed.
- Add a handful of spinach for extra greens.
- Try a splash of soy sauce for deeper umami.
Common Questions
Can I freeze this soup?
It is best enjoyed fresh because cream can change texture. If you must freeze, do so before adding the cream.
What if I do not have allspice?
You can use a tiny pinch of cloves or cinnamon. These provide a similar warm, winter spice profile.
How do I keep meatballs from falling apart?
The egg and breadcrumbs act as a perfect binder. Make sure you mix them thoroughly with the meat.
I hope this cozy bowl brings warmth to your home tonight. It is the perfect way to end a long, cold day.
— Katie Wood
Ingredients
- 1 lb lean ground beef
- 0.5 lb ground pork
- 0.5 cup panko breadcrumbs
- 1 large eg g
- 0.25 cup whole milk
- 0.5 tsp ground allspice
- 0.25 tsp ground nutmeg
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely minced
- 6 cups low -sodium beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 8 oz wide egg noodles
- 0.5 cup heavy cream
- 2 tbsp fresh dill, chopped
- 1 tsp kosher salt
- 0.5 tsp black pepper
Instructions
- In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, egg, milk, allspice, nutmeg, salt, and pepper until uniform.
- Form the meat mixture into small meatballs, approximately 1 inch in diameter.
- Heat butter in a large Dutch oven over medium-high heat. Sear the meatballs in batches until browned on all sides, then remove and set aside.
- Add the minced onion to the residual fat in the pot and sauté for 5 minutes until translucent.
- Deglaze the pot with beef broth, stirring to incorporate the fond from the bottom.
- Stir in the Worcestershire sauce and Dijon mustard, then bring the liquid to a rolling boil.
- Add the egg noodles to the boiling broth and cook for 5 minutes.
- Return the browned meatballs to the pot and simmer for an additional 4 to 5 minutes until the noodles are al dente and meatballs are cooked through.
- Reduce heat to low, stir in the heavy cream and fresh dill, and cook for 1 minute without boiling.
- Garnish with additional dill and serve immediately.
