Cozy Swedish Meatball Soup

This cozy Swedish meatball soup brings together tender meatballs in a creamy, vegetable-packed broth with egg noodles for a comforting meal. It is perfect for chilly evenings when you want something warm and satisfying without spending too much time in the kitchen.

This recipe became a staple in my home after I realized how many textures and flavors come together with little effort. It quickly turned into a weekend favorite for family dinners.

Ingredients

• Ground beef or pork: provides juicy, flavorful meatballs. Choose fresh meat with good color for the best texture
• Breadcrumbs: help the meatballs hold together and stay tender. Plain or seasoned work fine, but plain gives more control over flavor
• Egg: acts as a binder, making sure the meatballs keep their shape during cooking
• Milk: adds moisture, keeping meatballs tender and soft
• Worcestershire sauce: boosts depth with savory umami notes& fresh bottles avoid off flavors
• Onion powder and garlic powder: add concentrated flavor without overpowering the meatballs
• Salt and black pepper: season both the meatballs and the soup base to bring all flavors into balance
• Butter: is used to sauté vegetables and create a rich base& unsalted lets you control saltiness in the soup
• Onion, carrots, and celery: form a classic mirepoix, giving the soup a natural sweetness and aroma
• All-purpose flour: thickens the broth into a creamy base, creating that signature silky texture
• Beef broth: is the heart of the soup, giving it a strong savory foundation& homemade or quality store-bought ones work well
• Heavy cream: rounds out the soup with additional richness and smoothness
• Nutmeg: adds a subtle warmth that complements the creamy broth and meatballs
• Egg noodles: cook right in the soup, soaking up flavors& fresh or dried work fine, or diced potatoes can be used for a gluten-free alternative
• Fresh parsley: offers a bright finish if you like a touch of greenery and freshness

Instructions

Make The Meatballs:

In a large bowl combine ground beef or pork with breadcrumbs, egg, milk, Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Mix just until combined being careful not to overwork the meat which keeps the meatballs tender. Roll the mixture into small balls about 1 inch in diameter setting them aside on a plate.

Brown The Meatballs:

Heat a bit of oil in a large skillet over medium heat. Add the meatballs in batches making sure not to overcrowd the pan. Turn them carefully so all sides get golden brown. Browning adds flavor and helps them hold shape. Once browned transfer the meatballs to a plate and set aside.

Sauté The Vegetables:

In a large pot melt the butter over medium heat. Add diced onion carrots and celery. Cook while stirring occasionally for about 5 minutes until the vegetables soften and the aroma builds. This creates your flavor base.

Create The Soup Base:

Sprinkle the flour over the softened vegetables and stir well cooking for 1 to 2 minutes. This cooks out the raw flour taste and starts to thicken the soup. Slowly whisk in the beef broth making sure no lumps form. Stir in heavy cream, nutmeg, salt, and pepper bringing the soup to a gentle simmer.

Simmer The Meatballs:

Gently add the browned meatballs into the pot. Allow them to cook in the simmering broth for 15 to 20 minutes so the flavors meld and meatballs cook fully inside becoming tender and juicy.

Cook The Noodles:

Add the egg noodles or potatoes and cook according to the package directions for noodles or until potatoes are tender usually around 8 to 10 minutes. This final cooking step makes the soup hearty and filling.

Adjust Seasoning And Serve:

Taste the soup and adjust salt and pepper as needed. Ladle into bowls and sprinkle with chopped fresh parsley if using. Serve warm and enjoy the comforting flavors of this classic dish.

Making this was a Sunday tradition growing up with my family when the season turned crisp and cold.

Storage tips

Store leftovers in an airtight container in the fridge for up to 4 days. The noodles absorb liquid so adding a splash of broth when reheating helps keep the soup creamy. Freeze cooked soup without noodles or potatoes and add fresh when reheating.

Ingredient swaps

Ground turkey or chicken can replace beef or pork for a leaner option. Coconut milk or half and half can lighten the creaminess while adding a slight flavor twist. Parsnip or turnip can stand in for celery for a slightly different vegetable profile.

Serving ideas

Serve with crusty bread or a simple green salad to round out the meal. A dollop of sour cream or a sprinkle of shredded cheese on top brings extra indulgence to the bowl.

Enjoy the warmth and depth of this cozy Swedish meatball soup any time you want comfort in a bowl.

Frequently Asked Recipe Questions

→ What type of meat works best for the meatballs?

Ground beef or pork provide tender, flavorful meatballs, but you can also use turkey or chicken for a leaner result.

→ Can I use potatoes instead of egg noodles?

Yes, diced potatoes can be added to soak up the creamy broth and offer a comforting alternative to noodles.

→ How do I ensure the meatballs stay tender when cooking?

Mix ingredients gently and avoid overworking the meat. Browning them in batches and simmering gently in broth helps maintain tenderness.

→ What vegetables complement this soup best?

Onions, carrots, and celery sautéed until soft create a flavorful base, adding natural sweetness and texture.

→ Can I adjust seasoning for a richer flavor?

Adding a splash of lemon juice at the end brightens the flavors, and seasoning with extra salt, pepper, or Worcestershire sauce enhances depth.