Creamy Swedish Meatball Soup – Hearty, Comforting & Easy to Make

Nordic Comfort: Cheery Swedish Meatball Noodle Soup

Experience the ultimate cozy meal with tender, juicy meatballs and satisfying egg noodles simmered in a rich, creamy broth. An updated twist on a classic Swedish dish with extra special tips for a time-saving technique and enhanced flavor!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Soup

Cuisine: Swedish

Calories: 825

Ingredients Method

Ingredients

  

• 1 lb lean ground beef
• 1/4 cup plain bread crumbs
• 1 large egg
• 1/4 cup minced onion
• 2 teaspoons minced garlic
• 2 teaspoons dried parsley
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1/4 cup butter
• 1/4 cup diced onion
• 3 teaspoons minced garlic
• 1/4 cup all-purpose flour
• 6 cups beef broth
• 2 cups half and half
• 2 tablespoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• Salt and pepper to taste
• 8 oz egg noodles

Method

 

1. In a large bowl, combine ground beef, bread crumbs, egg, 1/4 cup minced onion, 2 teaspoons minced garlic, dried parsley, ground allspice, ground nutmeg, black pepper, and salt. Gently mix until evenly combined. Using a small ice cream scoop or tablespoon, form 20 meatballs.
2. Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Add meatballs and sear them on all sides for about 10 minutes until they develop a golden crust. Remove meatballs and set aside.
3. Lower the heat and add butter to the same pot. Stir in 1/4 cup diced onion and sauté until softened (about 3 minutes). Add 3 teaspoons minced garlic and cook for another minute. Sprinkle in flour and stir continuously to form a smooth roux.
4. Gradually whisk in beef broth and half and half. Stir in Worcestershire sauce, Dijon mustard, and a pinch of salt and pepper. Bring the mixture to a gentle boil, then lower the heat to a simmer.
5. Add egg noodles and cook for 5-8 minutes until they are almost tender. Then return the seared meatballs to the pot and allow everything to simmer until the noodles are fully cooked and the meatballs are infused with flavor. Garnish with fresh parsley before serving.

Reasons You’ll Love This Soup

• Hearty & Wholesome: Savory meatballs embrace a velvety broth enriched with a hint of Dijon and Worcestershire.
• Quick & Simple: With minimal prep and one pot, this soup is ideal for busy weeknights.
• Family Favorite: Even the pickiest eaters adore its comforting, familiar flavors enjoyed best with crusty bread or soft rolls.

A Modern Take on a Scandinavian Classic

I’m excited to share my updated version of Swedish meatball soup with you! This recipe celebrates the classic flavors while introducing a few technique tweaks for enhanced richness. Make your own meatballs or use high-quality frozen ones to cut down on time without skimping on taste.

How to Make Nordic Comfort: Cheery Swedish Meatball Noodle Soup

With ingredients that are often found in your pantry, you can whip up this delicious soup in under 45 minutes. Follow along as the meatballs develop a beautiful sear and the broth turns luxuriously creamy.

Meatballs

1. Mix the Meatball Ingredients: In a large bowl, combine 1 lb lean ground beef, 1/4 cup plain bread crumbs, 1 large egg, 1/4 cup minced onion, 2 teaspoons minced garlic, 2 teaspoons dried parsley, 1/4 teaspoon ground allspice, 1/4 teaspoon ground nutmeg, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Stir until the mixture is integrated.
2. Shape the Meatballs: Using a tablespoon or a small scoop, form the mixture into roughly 1 ½ tablespoon-sized meatballs. Aim for about 20 meatballs.
3. Sear the Meatballs: Heat 2 tablespoons olive oil in a large, heavy pot over medium-high heat. Add your meatballs and allow them to brown evenly (about 10 minutes). Transfer them to a plate for later use.

The Soup Base

4. Sauté the Aromatics: Using the same pot, lower the heat to medium. Add 1/4 cup butter with 1/4 cup diced onion and sauté until the onions soften (about 3 minutes). Stir in 3 teaspoons minced garlic and cook for an additional minute.
5. Create the Roux: Sprinkle 1/4 cup all-purpose flour over the onion mixture, stirring constantly to form a smooth paste.
6. Add and Simmer the Liquids: Slowly whisk in 6 cups beef broth and 2 cups half and half. Then mix in 2 tablespoons Worcestershire sauce, 2 teaspoons Dijon mustard, and season with salt and pepper as desired. Bring this mixture to a gentle boil before reducing it to a simmer.
7. Incorporate the Noodles and Meatballs: Add 8 oz egg noodles and cook for 5-8 minutes until nearly tender. Then return the browned meatballs to the pot and continue simmering until the noodles are completely cooked. Finish by garnishing with freshly chopped parsley.