Swedish Meatball Soup Recipe

Introduction

Swedish Meatball Soup is a comforting and flavorful twist on classic meatballs, simmered in a rich broth with tender baby potatoes and aromatic spices. This hearty soup is perfect for chilly days and offers the cozy, familiar taste of Scandinavian cuisine in every spoonful.

Ingredients

• 1 1/4 cup fresh breadcrumbs
• 3 tablespoons milk or half and half
• 1 pound ground beef (85/15 ratio)
• 1 large egg, whisked
• 1 clove garlic, pressed through garlic press
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon nutmeg
• 1/8 teaspoon allspice
• Olive oil, for searing
• 3 tablespoons unsalted butter
• 1 large white onion, finely diced
• Salt
• Black pepper
• 4 cloves garlic, pressed through garlic press
• 1 1/2 teaspoons ground mustard seed
• 1/8 teaspoon white pepper
• 1/8 teaspoon nutmeg
• 1/8 teaspoon allspice
• 8 tablespoons (level) all-purpose flour
• 8 cups beef stock or broth
• 1 1/2 pounds baby yellow potatoes, halved or quartered depending on size
• 6 (slightly heaping) tablespoons sour cream, plus extra for serving if desired
• 1 tablespoon chopped flat-leaf parsley
• 1 tablespoon chopped fresh dill, plus extra for garnish

Instructions

1. Step 1: Gather and prepare all meatball ingredients to have them ready and organized.
2. Step 2: In a large bowl, combine the breadcrumbs and milk to moisten. Add the ground beef, egg, garlic, salt, black pepper, nutmeg, and allspice. Mix with your hands until fully combined.
3. Step 3: Portion the meat mixture into roughly 1/2 ounce balls (about 30 meatballs). Place them on a platter and chill in the freezer for 15 minutes.
4. Step 4: Prepare your soup ingredients and have them ready.
5. Step 5: Heat a large soup pot over medium heat and add 2 to 3 tablespoons olive oil. Working in batches, sear the chilled meatballs for 4 to 5 minutes until golden brown, moving the pot occasionally to prevent sticking. Remove and set aside on a plate.
6. Step 6: Add butter to the pot. When melted, add the diced onion with a pinch of salt and black pepper. Sauté until softened.
7. Step 7: Stir in the garlic, ground mustard seed, white pepper, nutmeg, and allspice. Cook for 30 seconds to 1 minute until fragrant.
8. Step 8: Sprinkle in the flour and stir for about 30 seconds to cook out the raw flour taste.
9. Step 9: Gradually whisk in the beef stock or broth, avoiding lumps. Add the baby potatoes and bring the soup to a vigorous simmer.
10. Step 10: Carefully add the seared meatballs to the pot. Reduce heat to medium-low and cover the pot with the lid slightly ajar. Simmer for 25 to 30 minutes, until the potatoes are tender.
11. Step 11: Turn off the heat. Ladle about 1/4 cup of the hot broth into a small bowl, whisk in the sour cream until smooth, then stir this mixture back into the soup.
12. Step 12: Stir in the chopped parsley and dill. Adjust salt and pepper as needed. Serve the soup hot, garnished with extra chopped dill and a dollop of sour cream if desired.

Tips & Variations

• For a richer broth, use homemade beef stock or a high-quality store-bought version.
• If you prefer a creamier soup, add an extra tablespoon of sour cream before serving.
• Fresh dill enhances the authentic flavor but can be substituted with thyme or parsley if preferred.
• To save time, prepare meatballs a day ahead and keep them refrigerated before searing.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent curdling of the sour cream. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground pork or turkey instead of beef for the meatballs?

Yes, you can substitute ground pork or turkey for beef. Keep in mind that turkey tends to be leaner and may result in slightly drier meatballs, so you might want to add a bit more milk or a small amount of olive oil to keep them moist.

Do I need to sear the meatballs before adding them to the soup?

Searing the meatballs adds a lovely golden crust and depth of flavor to the soup. While you can skip this step, the soup won’t have the same rich taste or appealing color on the meatballs.

Swedish Meatball Soup Recipe

Print Recipe

★★★★★

4.9 from 638 reviews

This hearty and comforting Swedish Meatball Soup combines tender, flavorful meatballs with a rich and creamy broth loaded with baby yellow potatoes and aromatic spices. Infused with hints of nutmeg, allspice, and fresh herbs, the soup is finished with a creamy touch of sour cream, making it a delightful and warming meal perfect for colder days.

• Author: Amaya
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Swedish

Ingredients

Scale 1x2x3x

Meatballs

• 1 1/4 cup fresh breadcrumbs
• 3 tablespoons milk or half and half
• 1 pound ground beef (85/15 ratio)
• 1 large egg, whisked
• 1 clove garlic, pressed through garlic press
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon nutmeg
• 1/8 teaspoon allspice
• Olive oil, for searing

Soup

• 3 tablespoons unsalted butter
• 1 large white onion, finely diced
• Salt, to taste
• Black pepper, to taste
• 4 cloves garlic, pressed through garlic press
• 1 1/2 teaspoons ground mustard seed
• 1/8 teaspoon white pepper
• 1/8 teaspoon nutmeg
• 1/8 teaspoon allspice
• 8 tablespoons (level) all-purpose flour
• 8 cups beef stock or broth
• 1 1/2 pounds baby yellow potatoes, halved or quartered depending on size
• 6 (slightly heaping) tablespoons sour cream, plus extra for serving if desired
• 1 tablespoon chopped flat-leaf parsley
• 1 tablespoon chopped fresh dill, plus extra for garnish

Instructions

1. Prep meatball ingredients: Gather and prepare all ingredients for the meatballs according to the list and have them organized and ready for mixing.
2. Make the meatballs: In a large bowl, combine breadcrumbs and milk to moisten. Add ground beef, egg, garlic, salt, pepper, nutmeg, and allspice. Use your hands to thoroughly combine all ingredients into a uniform mixture.
3. Form and chill meatballs: Portion out approximately 1/2 ounce meat mixtures and roll into about 30 small meatballs. Place on a platter and chill in the freezer for 15 minutes to firm up.
4. Prep soup ingredients: Prepare all soup ingredients as listed and have them on hand for the cooking process.
5. Sear the meatballs: Heat 2-3 tablespoons olive oil in a large 6-8 quart soup pot over medium heat. Add meatballs in batches, gently shaking the pot initially to prevent sticking if not non-stick. Cook for 4-5 minutes until golden brown on the outside. Remove meatballs and set aside.
6. Sauté onions: In the same pot, add butter and melt over medium heat. Add diced onion, season lightly with salt and black pepper, and sauté until softened and translucent.
7. Add spices and garlic: Stir in pressed garlic, ground mustard seed, white pepper, nutmeg, and allspice, cooking and stirring until aromatic, about 30 seconds to 1 minute.
8. Add flour: Sprinkle flour over the onion mixture and stir continuously for about 30 seconds to cook out raw flour taste.
9. Add beef stock and potatoes: Slowly whisk in the beef stock to prevent lumps. Add halved or quartered baby yellow potatoes and bring the soup to a vigorous simmer.
10. Simmer with meatballs: Carefully return the seared meatballs to the pot. Reduce heat to medium-low, cover the pot slightly ajar, and simmer gently for 25-30 minutes, or until potatoes are tender.
11. Finish with sour cream and herbs: Turn off the heat. Ladle about 1/4 cup broth into a small bowl, whisk in sour cream until smooth, then stir this mixture back into the soup. Stir in chopped parsley and dill, adjust seasoning with salt and pepper as needed.
12. Serve: Ladle the Swedish meatball soup into bowls, garnish with extra dill, and serve with additional sour cream if desired.

Notes

• Freezing the meatballs before searing helps them hold their shape and prevents them from falling apart during cooking.
• Adjust seasoning according to taste, especially salt and pepper, at the end of cooking.
• The soup thickens slightly due to the flour and sour cream; avoid boiling after adding sour cream to prevent curdling.
• Use fresh herbs for garnish to enhance the flavor and presentation.
• This soup can be prepared a day ahead; flavors meld beautifully when reheated gently.

Keywords: Swedish Meatball Soup, meatball soup, creamy beef soup, comfort food, traditional Swedish recipe, potato soup, sour cream soup