Description
Warm and comforting Swedish Meatball Soup featuring juicy homemade meatballs simmered in a rich, savory broth with tender egg noodles, perfect for chilly days.
Ingredients
Units
Scale
Meatballs
- 1 pound lean ground beef
- 1/4 cup plain bread crumbs
- 1 large egg
- 1/4 cup minced onion
- 2 teaspoons minced garlic
- 2 teaspoons dried parsley
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Soup
- 1/4 cup butter
- 1/4 cup diced onion
- 3 teaspoons minced garlic
- 1/4 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
- Prepare the Meatball Mixture: 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 until well combined.
- Form and Brown Meatballs: Scoop the mixture into 1 ½ tablespoon-sized portions and roll into balls to make about 20 meatballs. Heat 2 tablespoons olive oil in a large pot over medium-high heat, then add meatballs and brown on all sides for about 10 minutes. Remove meatballs and set aside.
- Cook the Soup Base: In the same pot, add ¼ cup butter and ¼ cup diced onion. Cook until onions are tender for about 3 minutes. Add 3 teaspoons minced garlic and cook for 1 minute more. Whisk in ¼ cup all-purpose flour to make a paste.
- Add Liquids and Flavorings: Slowly whisk in 6 cups beef broth and 2 cups half and half until smooth. Stir in 2 tablespoons Worcestershire sauce, 2 teaspoons Dijon mustard, and salt and pepper to taste. Bring soup to a boil, then reduce heat to low.
- Cook Noodles and Meatballs: Add 8 ounces egg noodles and cook until noodles are nearly tender, about 8 minutes. Return the browned meatballs to the pot and cook on low until noodles are fully tender and meatballs are heated through.
- Serve: Remove from heat and garnish with fresh parsley if desired. Serve warm.
Notes
- Store leftovers in the refrigerator in an airtight container for up to 3 days.
- Freeze meatballs separately in an airtight container for up to 3 months; avoid freezing the entire soup to prevent soggy noodles and separation.
- Use fresh parsley as garnish for added color and freshness.
- You can substitute beef broth with vegetable broth for a lighter flavor.
- For a gluten-free version, use gluten-free bread crumbs and flour alternatives.
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 100 mg
