Description
This creamy Swedish Meatball Soup is the ultimate cozy comfort food. Tender, spiced meatballs simmer in a rich, velvety broth with noodles, cream, and a touch of nutmeg — creating a hearty, soul-warming meal that’s perfect for chilly nights or family dinners.
Ingredients
For the Meatballs:
1 lb ground beef (80/20 for flavor and juiciness)
½ lb ground pork (adds tenderness and that classic Swedish richness)
½ cup breadcrumbs (panko or regular)
¼ cup milk (softens the breadcrumbs)
1 large egg
½ small onion, grated
2 cloves garlic, minced
¼ tsp allspice
⅛ tsp nutmeg
Salt and pepper, to taste
For the Soup:
4 tbsp butter
¼ cup all-purpose flour
4 cups beef broth
2 cups chicken broth
1 cup heavy cream
½ cup sour cream
1 tbsp soy sauce
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp apple cider vinegar
1 tsp sugar
3 cups uncooked egg noodles
Fresh parsley, chopped (for garnish)
Optional:
Lingonberry jam or cranberry sauce for serving
Extra sour cream for topping
Instructions
Make the Meatballs:
In a bowl, mix ground beef, ground pork, breadcrumbs, milk, egg, onion, garlic, allspice, nutmeg, salt, and pepper. Shape into 1-inch balls and place on a parchment-lined baking sheet.Bake:
Bake at 400°F (200°C) for 15–20 minutes, until golden and cooked through.Make the Roux:
In a large pot, melt butter over medium heat. Whisk in flour and cook for 2 minutes until golden and smooth. Gradually whisk in beef and chicken broth until the mixture thickens slightly.Build the Base:
Lower heat and add heavy cream, sour cream, soy sauce, Worcestershire, Dijon mustard, vinegar, and sugar. Stir well and season to taste.Add Noodles & Meatballs:
Stir in noodles and simmer for 8–10 minutes until tender. Add meatballs and cook for another 5 minutes.Serve:
Ladle soup into bowls, garnish with parsley, and serve with a spoonful of lingonberry jam or cranberry sauce on the side.
Notes
Make-ahead tip: Bake and freeze the meatballs separately. Add them to the soup just before serving.
Lighter version: Swap heavy cream for half-and-half or coconut milk.
Storage: Refrigerate up to 4 days. Add a splash of broth when reheating to loosen the consistency.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Soup / Dinner
- Method: Stovetop + Oven
- Cuisine: Swedish
Nutrition
- Serving Size: 1 ½ cups
- Calories: 480
- Sugar: 4g
- Sodium: 960mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 130mg
Keywords: Swedish Meatball Soup, creamy soup recipe, cozy soup, comfort food, fall dinner recipe, easy meatball soup
