Description
Swedish Meatball Soup combines the classic flavors of tender, spiced meatballs with a creamy, savory broth filled with egg noodles. A comforting and hearty dish perfect for cold days or whenever you crave a satisfying soup with a Scandinavian twist.
Ingredients
Scale
Meatballs:
- 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
Soup:
- 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
Instructions
- Mix Meatball Ingredients: In a large bowl, combine 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, and ½ teaspoon salt. Mix thoroughly until well combined to ensure the flavors are evenly distributed.
- Shape Meatballs: Scoop the meatball mixture into approximately 1 ½ tablespoon-sized portions, then roll each into round meatballs. You should have about 20 meatballs.
- Brown Meatballs: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the meatballs and cook them, turning occasionally, until browned on all sides and cooked through, about 10 minutes. Remove the browned meatballs from the pot and set them aside for later.
- Sauté Aromatics: Using the same pot, add ¼ cup butter and ¼ cup diced onion. Cook over medium heat until the onion becomes tender and translucent, roughly 3 minutes. Add 3 teaspoons minced garlic and cook for an additional minute until fragrant.
- Make Roux and Add Liquids: Whisk in ¼ cup all-purpose flour to the butter and onion mixture, stirring to form a smooth paste or roux. Slowly pour in 6 cups of beef broth and 2 cups half and half while whisking constantly to prevent lumps. Stir in 2 tablespoons Worcestershire sauce, 2 teaspoons Dijon mustard, and season with salt and pepper to taste. Bring the soup mixture to a boil, then reduce heat to low to maintain a simmer.
- Cook Noodles: Add 8 ounces of egg noodles to the simmering soup. Cook for about 5 to 8 minutes, or until the noodles are nearly tender but still have a slight bite.
- Return Meatballs to Soup: Gently add the browned meatballs back into the pot with the soup and noodles. Continue to cook on low heat until noodles are fully tender and meatballs are heated through. Remove from heat and optionally garnish with fresh parsley before serving.
Notes
- For a lighter version, substitute half and half with milk or a non-dairy cream alternative.
- Ground turkey or chicken can be used in place of ground beef for a leaner meatballs.
- Be careful not to overcook the egg noodles; check for doneness frequently during cooking.
- Fresh parsley garnish adds a nice color and fresh flavor but can be omitted if unavailable.
- To make gluten-free, use gluten-free bread crumbs and flour, and substitute gluten-free noodles.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 430
- Sugar: 4g
- Sodium: 670mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 110mg
