Easy Swedish Meatball Soup Recipe

This is a bowl of cozy, slightly tangy, creamy meatball soup — the kind of dinner that feels like a hug and doesn’t pretend to be fancy. It’s meatballs, simmered in a warm, lightly spiced broth with a hit of cream and tiny noodles (or potatoes if you like), finished with a sprinkle of dill. Comfort food that’s fast enough for weeknights and impressive enough for when friends drop by drunk on good intentions.

My husband went through a week-long love affair with this soup the first winter I made it. He would come home, shrug off his coat, and march straight to the stove with a spoon as if it were an inspection. Our kiddo calls it “meatball bath” and insists on dunking bread into the bowl like it’s required. It stuck around in our rotation because it’s forgiving — burnt one batch? Make another, and the second one will be better, guaranteed. Also, I once swapped vodka for water because I was out, and somehow the family still applauded, so that’s basically proof it’s foolproof.

Kitchen Talk

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I always make a mess when I make this soup — breadcrumbs in the sink, one meatball that falls apart, a child who “helps” and ends up eating half the onion. Once I browned the meatballs so enthusiastically they stuck to the pan and made crispy little nuggets — the family declared those “bonus bacon.” I’ve also tried it with grated apple in the meatballs (old-school Swedish trick) and it gave the meatballs a faint sweet lift that made my mother-in-law suspiciously pleased. The broth tolerates improvisation: if you skip the cream, add a splash of milk and a spoonful of butter and no one will notice.

Shopping Tips

– Protein: Go with a 80/20 mix of ground beef and pork for juiciest meatballs, or use all beef if that’s what’s on sale.
– Vegetables: Yellow onion and carrots are your backbone here — pick firm, unbruised veggies for the best flavor.
– Dairy: Use heavy cream or half-and-half for richness; whole milk will work in a pinch but the soup will be less silky.
– Spices: Allspice and nutmeg are subtle but essential — pre-ground is fine, just don’t go heavy-handed.
– Grains/Pasta: Choose small pastas like orzo or ditalini, or tiny egg noodles; if using potatoes, pick waxy ones so they hold shape.

Prep Ahead Ideas

– Mix the meatball mixture and form balls the night before; store them in a single layer on a tray covered with plastic, then transfer to a container in the fridge.
– Chop the onion, carrots, and dill up to two days ahead and keep them in airtight containers to save time.
– Make the broth base and freeze it in a jar — just defrost and simmer with the meatballs when you’re ready.
– Label containers plainly: “meatball mix” saves you from forgetting whether it’s raw or leftover.

✔Time-Saving Tricks

– Brown meatballs in batches but finish cooking them in the simmering broth to save pan time and keep them juicy.
– Use store-bought low-sodium stock instead of making your own to shave off hours.
– Swap fresh dill for a sprinkle of dried dill if you’re in a rush — add it earlier so it rehydrates.
– Frozen pre-cut carrots and onions are a real weeknight life-saver when you’re out of patience.

✔Common Mistakes

– Overcrowding the pan when browning meatballs — they won’t get color and will steam instead; brown in batches.
– Adding cream too early — it can separate if the soup is at a rolling boil; cool down a bit then stir it in.
– Not seasoning the meatball mix properly — taste a tiny cooked scrap (or fry a small piece) and adjust salt and pepper.
– I once added pasta straight into the hot broth and it got mushy; cook pasta separately or add toward the end.

What to Serve It With

– Rustic rye bread or crusty sourdough for dunking — soak up that delicious broth.
– A simple cucumber-dill salad for brightness and crunch.
– Buttered egg noodles or mashed potatoes if you’re feeding people who want extra carbs.
– Pickled beets or lingonberry jam on the side for an authentic tangy contrast.

✔Tips & Mistakes

– Use a wide skillet for browning — more surface means better color.
– Salt in layers: season meatball mix and re-season the broth after simmering.
– If the broth tastes flat, a splash of vinegar or a squeeze of lemon brightens it instantly.
– Keep the heat gentle after adding cream; nobody likes curdled soup.

✔Storage Tips

Store leftover soup in the fridge for up to 3 days in a sealed container. Meatballs will soak up liquid over time, so if it looks thick when reheating, add a splash of stock or water. Cold soup is fine for breakfast if you’re into savory mornings — just reheat gently, or sip it chilled if that’s your jam. For longer storage, freeze without dairy for up to 3 months and add cream after thawing.

✔Variations and Substitutions

– Want lighter? Use ground turkey and swap cream for a splash of almond milk plus a pat of butter — still tasty, less heavy.
– Gluten-free? Use gluten-free breadcrumbs and rice or gluten-free pasta; if thickening, whisk a little cornstarch into water first.
– Dairy-free? Skip cream and finish with a tablespoon of olive oil and a dollop of cashew cream or coconut milk for richness.
– Vegetarian version: make lentil “meatballs” or use browned plant-based meatballs and veg stock — the spices keep it characterful.

Frequently Asked Questions

Easy Swedish Meatball Soup Recipe

Cozy, creamy Swedish meatball soup with tender beef-and-pork meatballs and egg noodles in a silky, subtly spiced broth. Comforting, quick, and weeknight-friendly.

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 1.5 tbsp olive oil for browning
• ▢ 0.75 lb ground beef
• ▢ 0.5 lb ground pork
• ▢ 0.5 cup plain dry breadcrumbs
• ▢ 0.33 cup milk
• ▢ 1 cup finely chopped onion divided
• ▢ 2 tsp minced garlic divided
• ▢ 0.25 cup chopped fresh parsley
• ▢ 1.25 tsp kosher salt plus more to taste
• ▢ 0.75 tsp black pepper plus more to taste
• ▢ 0.5 tsp ground allspice
• ▢ 0.25 tsp ground nutmeg
• ▢ 1 cup diced carrots
• ▢ 0.75 cup sliced celery
• ▢ 3 tbsp unsalted butter
• ▢ 3 tbsp all-purpose flour
• ▢ 6 cup beef broth
• ▢ 1 tbsp Worcestershire sauce
• ▢ 0.75 cup heavy cream
• ▢ 5 oz wide egg noodles, dry
• ▢ 1 tsp lemon juice to brighten

Instructions

Preparation Steps

• Stir the milk and breadcrumbs in a bowl and let soak for 5 minutes.
• Combine beef, pork, half the onion and garlic, parsley, salt, pepper, allspice, nutmeg, and the soaked crumbs. Mix gently.
• Roll the mixture into 1-inch meatballs and set on a tray.
• Heat the olive oil in a Dutch oven over medium-high. Brown meatballs in batches, turning to color all sides. Transfer to a plate.
• Reduce heat to medium. Add remaining onion, carrots, and celery to the pot. Cook until slightly softened, about 4 minutes.
• Melt the butter in the pot. Sprinkle in flour and cook, stirring, for 1 to 2 minutes to form a roux.
• Slowly whisk in beef broth and Worcestershire, scraping up browned bits from the bottom.
• Return the meatballs and any juices to the pot. Simmer gently for 12 to 15 minutes, until cooked through.
• Stir in the egg noodles and cook until tender, about 6 to 7 minutes.
• Lower the heat. Stir in heavy cream and lemon juice. Taste and adjust salt and pepper.
• Ladle into bowls and finish with extra parsley if you like.

Notes

Swap the noodles for 2 cups of small diced potatoes and simmer until tender for a gluten-free twist. For a lighter take, use ground turkey and low-sodium broth. Leftovers keep 3–4 days in the fridge; reheat gently and thin with broth if needed. For freezing, skip the noodles and cream, then add fresh when reheating.

This recipe is an original creation inspired by classic Easy Swedish Meatball Soup Recipe flavors. All ingredient ratios and instructions are independently developed.