Name: Swedish Meatball Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Swedish
Ingredients: 1 pound lean ground beef; ¼ cup plain bread crumbs; 1 large egg; ¼ cup minced onion; 2 teaspoons minced garlic; 2 teaspoons dried parsley; ¼ teaspoon ground allspice; ¼ teaspoon ground nutmeg; ½ teaspoon pepper; ½ teaspoon salt; 2 tablespoons olive oil; ¼ cup butter; ¼ cup diced onion; 3 teaspoons minced garlic; ¼ 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 ounces egg noodles

If you’re in the mood for something comforting, cozy, and just downright satisfying, then you have to try this Swedish Meatball Soup Recipe. It’s like your favorite classic Swedish meatballs got a warm, soothing bath in a rich, creamy broth with tender noodles—trust me, once you make this, it’s going to become your go-to comfort meal, especially on chilly days.

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Why You’ll Love This Recipe

Comforting and Creamy: The broth is rich with half and half and seasoned perfectly for that classic Scandinavian warmth.
Homemade Meatballs: You get juicy, flavorful meatballs packed with warm spices like allspice and nutmeg.
Quick and Easy to Make: From start to finish, it only takes about 50 minutes with simple ingredients you likely already have.
One-Pot Wonder: Minimal cleanup! Everything comes together in the same pot, which I absolutely appreciate after a busy day.

A close-up of a bowl filled with creamy pasta and meatballs in a rich beige sauce. The bowl is white with a dark rim, sitting on a white marbled surface. Inside, there are two main layers: the base layer of twisted pale yellow pasta with smooth texture, and on top, several round, browned meatballs covered in smooth, thick light cream sauce flecked with black pepper and small green herbs. A gold spoon holds one meatball, partially submerged in sauce. Photo taken with an iphone --ar 2:3 --v 7 - Swedish Meatball Soup, easy Swedish meatball soup, comforting Swedish soup, cozy meatball soup recipe, homemade Swedish meatball soup

Ingredients You’ll Need

These ingredients come together beautifully to build layers of flavor—you’ll find the blend of spices in the meatballs really lifts this soup beyond ordinary. When shopping, look for fresh minced garlic and good quality beef broth to maximize taste.

Flat lay of a small mound of lean ground beef, a small white ceramic bowl of plain bread crumbs, one whole brown egg with clean shell, a small pile of minced yellow onion, a small heap of minced garlic cloves, a few sprigs of dried parsley, a small pile of ground allspice, a small heap of ground nutmeg, scattered black peppercorns and coarse salt grains, a small white bowl of golden olive oil, a small pat of butter, a small pile of diced yellow onion, a small white bowl of all-purpose flour, a small white bowl filled with rich beef broth, a small white bowl with creamy half and half, a small white bowl with dark Worcestershire sauce, a small white bowl with smooth Dijon mustard, a neat nest of uncooked wide egg noodles arranged symmetrically, all ingredients fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Swedish Meatball Soup, easy Swedish meatball soup, comforting Swedish soup, cozy meatball soup recipe, homemade Swedish meatball soup

Lean ground beef: Lean is key to keep meatballs tender without excess grease.
Plain bread crumbs: Helps bind the meatballs without adding extra flavor that competes with the spices.
Egg: Acts as a binder for the meatballs to hold their shape while cooking.
Minced onion: Adds subtle sweetness and depth inside the meatballs.
Minced garlic: Use fresh garlic for aromatic flavor in both meatballs and soup base.
Dried parsley: A classic herb that brightens the meatballs.
Ground allspice and nutmeg: The secret warm spices that give Swedish meatballs their iconic taste.
Pepper and salt: You’ll want to season just right for full flavor balance.
Olive oil: For browning the meatballs to get a wonderful crust.
Butter: Creates a luscious start for the soup’s roux base.
Diced onion: Adds sweetness and texture to the soup.
All-purpose flour: Thickens the soup so it clings to the noodles and meatballs.
Beef broth: Rich and savory base of the soup.
Half and half: Makes the broth creamy without being too heavy.
Worcestershire sauce: Adds umami and complexity to the broth.
Dijon mustard: A slight tang that brightens the soup flavor.
Egg noodles: Tender and perfect for soaking up the creamy broth.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love swapping things around with this recipe depending on what’s in my fridge or how hearty I want it. Feel free to personalize it—you’ll find it’s forgiving and flexible.

Using ground turkey or chicken: I sometimes substitute lean turkey for a lighter version, and it still comes out moist and flavorful.
Adding vegetables: Carrots, celery, or mushrooms stirred into the soup add extra texture and nutrients—I always sneak in extra veggies for my family.
Dairy-free option: Swap half and half for coconut milk or a cashew cream to make it dairy-free without losing creaminess.
Spice it up: If you like a little heat, a pinch of cayenne added to the meatballs or broth perks things right up.

How to Make Swedish Meatball Soup Recipe

Step 1: Mix and Shape the Meatballs

Start by tossing together lean ground beef, bread crumbs, egg, minced onion, garlic, parsley, allspice, nutmeg, salt, and pepper in a large bowl. I always use my hands here because you get the best feel for when everything is thoroughly mixed without overworking the meat. Then, scoop out about one and a half tablespoon-sized portions and roll them into smooth balls—aim for roughly 20 meatballs. This size cooks evenly and stays tender.

Step 2: Brown the Meatballs

Heat olive oil in a large pot over medium-high heat. Add the meatballs in batches if needed, and brown on all sides until they develop a nice crust, about 10 minutes total. Browning adds incredible flavor, so don’t skip this step. Once browned, remove the meatballs and set them aside. Don’t worry if they’re not cooked through yet—we’ll finish cooking them in the soup.

Step 3: Build the Soup Base

In the same pot, melt butter and sauté diced onion until tender and slightly translucent, about 3 minutes. Add minced garlic and cook for another minute, releasing those fantastic aromas. Now whisk in the flour, stirring constantly to make a smooth paste—this is your roux, which will thicken the soup beautifully. Cook it for about 1-2 minutes to remove the raw flour taste.

Step 4: Add Liquids and Seasonings

Slowly whisk in beef broth and half and half, which creates a creamy and savory base. Then stir in Worcestershire sauce and Dijon mustard—these give the broth a subtle tang and umami punch that makes it irresistible. Season with salt and pepper to taste, and bring the soup to a boil before lowering the heat to a gentle simmer.

Step 5: Cook the Noodles and Meatballs

Toss in egg noodles and cook until they’re just about tender, roughly 5-8 minutes depending on the noodle size. Then gently add your browned meatballs back into the pot. Let everything simmer together on low heat until the meatballs are cooked through and noodles are perfectly tender. Keep an eye on the soup so the noodles don’t overcook — that just ruins the texture!

Step 6: Serve and Enjoy!

Ladle the soup into bowls and garnish with fresh parsley if you like a pop of color and added herb freshness. I absolutely love this part because it makes it taste and look restaurant-worthy without any extra fuss. Now sit back, take a deep breath, and enjoy the warm hug of this Swedish Meatball Soup Recipe.

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Pro Tips for Making Swedish Meatball Soup Recipe

Don’t Overmix the Meatball Mixture: I learned that mixing too much makes the meatballs dense, so just stir until combined.
Brown Meatballs in Batches: Give meatballs space in the pot so they brown nicely instead of steaming.
Roux is Your Friend: Taking time to cook the flour with butter makes the broth perfectly creamy without lumps.
Watch Noodles Carefully: Overcooked noodles can turn mushy, so I like to add them late and test as I go.

How to Serve Swedish Meatball Soup Recipe

There is a close-up of a creamy noodle dish with meatballs in a white bowl. The dish has thick, pale yellow noodles that twist and curl, mixed in with round, browned meatballs. The creamy sauce is light beige with specks of black pepper and green herbs scattered over the top. A black ladle is lifting some noodles and a meatball, showing the thick sauce coating them. The surface beneath the bowl is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Swedish Meatball Soup, easy Swedish meatball soup, comforting Swedish soup, cozy meatball soup recipe, homemade Swedish meatball soup

Garnishes

I always top this soup with fresh chopped parsley because it adds a bright, herbaceous note that contrasts beautifully with the creamy broth. Sometimes I’ll add a little cracked black pepper on top for extra kick. If I’m feeling indulgent, a dollop of sour cream on the side also works wonders.

Side Dishes

Since this soup is quite filling, I like to serve it with warm, crusty bread or soft dinner rolls to soak up all the delicious broth. A simple green salad with a tangy vinaigrette is a great contrast to the richness, making the meal balanced and satisfying.

Creative Ways to Present

For special dinners, I’ve served this soup in little bread bowls, which makes it feel extra cozy and festive. You can also garnish with a swirl of sour cream and a sprinkle of smoked paprika to impress your guests with just a few simple touches.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, so leftovers often taste even better. Just be aware the noodles may soak up some broth, so you might want to add a splash of broth or milk when reheating.

Freezing

Freezing is a great option! I prefer to freeze the soup without the noodles because they get mushy after thawing. Keep the meatballs and broth in a freezer-safe container for up to 3 months, and add fresh noodles when reheating.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring often. If the soup is too thick, add a little broth or milk to loosen it up and bring it back to creamy perfection.

FAQs

Can I make Swedish Meatball Soup Recipe ahead of time?

Absolutely! You can prepare the meatballs and broth a day ahead and store them separately in the fridge. Assemble and heat the soup with fresh noodles just before serving for the best texture.
What can I substitute if I don’t have half and half?

You can use equal parts whole milk and heavy cream as a great substitute. For a lighter option, just milk works too but the soup won’t be quite as creamy.
Can I use frozen meatballs instead of homemade?

Yes, frozen cooked meatballs are a time saver and you can add them directly to the soup in step 5. Just adjust cooking time until heated through.
How do I make the meatballs tender and not tough?

Don’t overmix your meatball ingredients and avoid pressing the meatballs too firmly when shaping. Using bread crumbs and egg helps keep them tender and moist.

Final Thoughts

This Swedish Meatball Soup Recipe holds a special place in my heart—it’s like a warm hug in bowl form. Whether you’re craving a quick weeknight meal or something to impress your family on the weekend, this recipe delivers every time. I hope you love it as much as I do and that it becomes one of your favorite soups to make and share with the people you love.