This soup combines the hearty goodness of Swedish meatballs with a creamy, savory broth that feels both comforting and nourishing. It’s perfect for chilly days, easy to prepare in one pot, and delivers a delicious balance of rich flavors and wholesome ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) ground beef or a mix of beef breadcrumbs egg milk onion, finely chopped garlic, minced salt black pepper allspice nutmeg butter carrots, sliced celery, chopped potatoes, diced chicken or beef broth heavy cream flour fresh parsley
Directions
In a bowl, combine ground meat, breadcrumbs, egg, milk, onion, garlic, salt, pepper, allspice, and nutmeg. Mix gently and form into small meatballs.
In a large pot, melt butter over medium heat and brown the meatballs on all sides. Remove and set aside.
In the same pot, add carrots, celery, and potatoes. Cook for a few minutes to begin softening.
Pour in the broth and bring to a simmer. Return the meatballs to the pot and cook for about 15 to 20 minutes until the vegetables are tender and the meatballs are cooked through.
In a small bowl, whisk together heavy cream and flour until smooth, then stir into the soup to thicken the broth.
Simmer for a few more minutes until the soup is creamy and slightly thickened.
Taste and adjust seasoning as needed, then garnish with fresh parsley before serving.
Servings and timing
Servings: 4 to 6 servings Preparation time: 20 minutes Cooking time: 30 minutes Total time: 50 minutes
Variations
Use ground turkey or chicken for a lighter version. Add egg noodles or rice for a heartier soup. Swap heavy cream with half-and-half for a lighter broth. Include mushrooms for added depth of flavor. Add a squeeze of lemon juice for a subtle brightness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Avoid boiling after adding cream to prevent curdling.
FAQs
What makes Swedish meatballs different?
They typically include warm spices like allspice and nutmeg.
Can I make the meatballs ahead of time?
Yes, you can prepare and refrigerate them before cooking.
Can I freeze this soup?
Yes, but it’s best to freeze before adding the cream.
How do I keep meatballs tender?
Avoid overmixing and don’t overcook them.
Can I use store-bought meatballs?
Yes, for a quicker version.
What broth works best?
Both chicken and beef broth work well depending on your preference.
Can I make it dairy-free?
Yes, use a dairy-free cream alternative.
How thick should the soup be?
It should be creamy but still slightly brothy.
Can I add pasta?
Yes, small pasta shapes work great.
What herbs go well with this soup?
Parsley and dill are excellent choices.
Conclusion
Swedish Meatball Soup is a rich, comforting dish that brings together tender meatballs and a creamy, flavorful broth. It’s perfect for cozy meals and offers a satisfying blend of hearty ingredients and classic seasoning that everyone will enjoy.
Swedish Meatball Soup is a creamy, comforting one-pot dish made with tender spiced meatballs, hearty vegetables, and a rich, velvety broth. This easy Swedish-inspired soup recipe is perfect for cozy dinners and delivers a delicious balance of savory, creamy, and warming flavors.
Ingredients
For the meatballs:
Ground beef or a mix of beef
Breadcrumbs
Egg
Milk
Onion, finely chopped
Garlic, minced
Salt
Black pepper
Allspice
Nutmeg
For the soup:
Butter
Carrots, sliced
Celery, chopped
Potatoes, diced
Chicken or beef broth
Heavy cream
Flour
Fresh parsley
Instructions
In a bowl, combine ground meat, breadcrumbs, egg, milk, onion, garlic, salt, pepper, allspice, and nutmeg. Mix gently and form into small meatballs.
In a large pot, melt butter over medium heat and brown the meatballs on all sides. Remove and set aside.
In the same pot, add carrots, celery, and potatoes. Cook for a few minutes until slightly softened.
Pour in the broth and bring to a simmer.
Return meatballs to the pot and cook for 15–20 minutes until vegetables are tender and meatballs are fully cooked.
In a small bowl, whisk together heavy cream and flour until smooth, then stir into the soup.
Simmer for a few more minutes until the broth thickens slightly and becomes creamy.
Taste, adjust seasoning if needed, and garnish with fresh parsley before serving.
Notes
Mix meatballs gently to keep them tender.Simmer (don’t boil) after adding cream to avoid curdling.Cut vegetables evenly for consistent cooking.Add extra broth if you prefer a thinner consistency.
