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Easy Swedish Meatball Soup Recipe

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
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6

Ingredients
 

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.