If you’re craving a bowl of pure comfort, this Hearty & Creamy Swedish Meatball Soup delivers in every way. It takes everything you love about classic Swedish meatballs and transforms it into a rich, cozy soup that’s perfect for chilly nights. With tender homemade meatballs, soft egg noodles, and a creamy, savory broth, this recipe feels both nostalgic and satisfying. Best of all, it’s straightforward to make, making it a great choice for busy weeknights or relaxed weekend dinners.
Step-by-Step Instructions
1. Make the meatballs
Start by combining the ground beef, breadcrumbs, egg, minced onion, garlic, parsley, allspice, nutmeg, salt, and pepper in a large bowl. Mix gently until just combined, then roll the mixture into small, bite-sized meatballs.
2. Brown the meatballs
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the meatballs in batches and brown them on all sides. They don’t need to be fully cooked at this stage. Once browned, remove them from the pot and set aside.
3. Sauté the aromatics
Lower the heat to medium and add butter to the same pot. Once melted, stir in the diced onion and cook until soft. Add the garlic and cook briefly until fragrant.
4. Create the base
Sprinkle flour over the onion and garlic mixture, whisking constantly. This creates a roux that will thicken the soup. Cook for a minute or two to remove the raw flour taste.
5. Build the soup
Slowly whisk in the beef broth, making sure the mixture stays smooth. Let it simmer until slightly thickened. Then stir in the half and half, Worcestershire sauce, and Dijon mustard.
6. Simmer and finish
Return the meatballs to the pot and bring the soup to a gentle simmer. Add the egg noodles and cook until tender and the meatballs are fully cooked through. Stir occasionally to prevent sticking.
7. Serve
Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and serve hot, optionally garnished with fresh herbs.
Helpful Tips
- Don’t overmix the meatballs: Mixing too much can make them dense instead of tender.
- Brown for flavor: Browning the meatballs adds depth to the soup, even though they finish cooking later.
- Control thickness: If the soup thickens too much, add a splash of broth or milk when reheating.
- Fresh herbs matter: A little fresh parsley or dill at the end brightens the entire dish.
- Serve immediately: The noodles are best when freshly cooked and not overly soft.
FAQ
Can I use frozen meatballs instead of homemade?
Yes, frozen meatballs work well and save time. Brown them lightly or add them directly to the soup, adjusting cook time as needed.
Can I make this soup ahead of time?
Absolutely. The soup tastes even better the next day. Store it in the refrigerator and reheat gently on the stovetop.
How do I keep the noodles from getting mushy?
If you expect leftovers, cook the noodles separately and add them to individual bowls before serving.
Can I make this soup lighter?
You can replace half and half with whole milk, though the soup will be slightly less creamy.
Is this soup freezer-friendly?
Yes, but for best texture, freeze the soup without the noodles and add fresh noodles when reheating.
