This Hearty Swedish Meatball Soup is like a warm hug in a bowl! Filled with tasty meatballs, creamy broth, and veggies, it’s perfect for chilly days.
Honestly, who can resist those little meatballs swimming in that cozy sauce? It’s a favorite of mine, especially served with some crunchy bread on the side. Yum!
Key Ingredients & Substitutions
Ground Beef & Ground Pork: A mixture gives the meatballs great flavor. If you prefer, you can swap in turkey or chicken for a lighter option, or use a plant-based ground meat for a vegetarian version.
Bread Crumbs: These help the meatballs stay tender. You can use panko for extra crunch or even crushed crackers if you’re out of bread. Gluten-free breadcrumbs work too!
Heavy Cream: This makes the soup rich and creamy. If you want a lighter soup, substitute half-and-half or whole milk, or even coconut milk for a dairy-free option.
Dijon Mustard: It adds a nice tang. You can skip it if you’re not a fan, or use yellow mustard for a milder taste.
How Do I Make Sure My Meatballs Are Perfectly Cooked?
Cooking meatballs just right is key to great flavor. Here are some helpful tips:
- Shape your meatballs evenly (about 1 to 1.5 inches) so they cook uniformly.
- Pre-brown them in a hot skillet, but don’t cook them all the way through; they’ll finish cooking in the soup.
- When adding them to the soup, be gentle to avoid breaking them apart.
What’s the Best Way to Thicken the Soup?
If you want a thicker soup, here’s a simple trick with the roux:
- When cooking the flour with butter, make sure to stir continuously; this helps create a smooth texture.
- Allow the broth to simmer gently after adding it to the roux; this will help it thicken naturally.
- If it’s still too thin, you can mix a bit more flour with water and stir it in, letting it cook for a few more minutes.
This Hearty Swedish Meatball Soup is not just comforting; it’s also super simple to customize to your tastes. Enjoy a bowl of cozy goodness!
Hearty Swedish Meatball Soup
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef
- 1/2 lb (225g) ground pork
- 1/3 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely chopped or grated
- 1 egg
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 2 tbsp fresh parsley, chopped
- 2 tbsp olive oil or butter (for frying)
For the Soup:
- 4 cups beef broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1 cup frozen corn
- 1 small onion, finely chopped
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp Dijon mustard (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (optional, for a bit of heat)
How Much Time Will You Need?
This recipe takes approximately 30 minutes to prep and cook, plus some extra time for simmering the flavors together. It’s a quick and satisfying meal, perfect for weeknights or any day you need something hearty and comforting!
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, combine the breadcrumbs and milk, and let them soak for about 5 minutes. Then, add the ground beef, ground pork, finely chopped onion, egg, minced garlic, salt, pepper, allspice, nutmeg, and parsley. Mix gently until everything is just combined—don’t overmix!
2. Shape the Meatballs:
Using your hands, shape the mixture into small meatballs, roughly 1 to 1.5 inches in diameter. This size helps them cook evenly in the soup.
3. Brown the Meatballs:
Heat the olive oil or butter in a skillet over medium heat. Add the meatballs in batches, browning them on all sides but not cooking them through—about 5-7 minutes in total. Once browned, set them aside on a plate.
4. Prepare the Soup Base:
In a large pot, melt butter over medium heat. Add the chopped onion and cook for about 3-4 minutes, until softened and translucent. Then, stir in the flour, cooking for another 1-2 minutes to form a roux—this helps thicken your soup.
5. Add the Broth:
Gradually whisk in the beef broth, making sure to avoid any lumps. Bring the mixture to a gentle simmer and cook for about 5-7 minutes until it starts to thicken.
6. Add Cream and Veggies:
Stir in the heavy cream and Dijon mustard (if using). Then, add the frozen peas and corn to the pot for a pop of color and flavor.
7. Combine with Meatballs:
Cautiously add the browned meatballs into the soup. Let the soup simmer gently for about 10-15 minutes, or until the meatballs are cooked through and the soup has thickened to your liking.
8. Season and Serve:
Season with salt, pepper, and optional red pepper flakes for a little heat. Ladle the soup into bowls, garnish with fresh parsley, and enjoy while warm!
This hearty Swedish Meatball Soup is creamy, comforting, and packed with flavor—perfect for those cold days or whenever you desire a rich, satisfying meal!
Can I Use Other Types of Meat for the Meatballs?
Absolutely! You can substitute ground turkey, chicken, or even a plant-based ground meat for a vegetarian option. Just keep in mind that cooking times may vary slightly depending on the type of meat used.
Can I Make This Soup Ahead of Time?
Yes! You can prepare the meatballs and soup base in advance. Store them separately in airtight containers in the fridge for up to 2 days. When ready to eat, reheat the soup gently on the stove and add the meatballs to warm through.
How Should I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze them for up to 3 months. Just make sure to let it cool completely before freezing, and be aware that the cream may change texture when reheated.
What Can I Serve with This Soup?
This soup pairs wonderfully with crusty bread or rolls for dipping. You could also serve it with a simple green salad or roasted vegetables as a side to round out the meal!