Description
Swedish Meatball Soup is a warm and comforting dish featuring juicy meatballs simmered in a rich and savory broth with tender egg noodles, perfect for chilly days.
Ingredients
Scale
Meatballs
- 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
- ½ teaspoon salt
- 2 tablespoons olive oil
Soup
- ¼ cup butter
- ¼ cup diced onion
- 3 teaspoons minced garlic
- ¼ 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 of 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 the meatballs: Scoop the mixture into 1 ½ tablespoon-sized pieces and roll into balls, making about 20 meatballs in total.
- Cook the meatballs: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the meatballs and cook until browned on all sides, about 10 minutes. Remove and set aside.
- Sauté the aromatics: In the same pot, add ¼ cup butter and ¼ cup diced onion. Cook over medium heat until the onion is tender, about 3 minutes. Add 3 teaspoons minced garlic and cook for 1 minute more.
- Make the roux and broth: Whisk in ¼ cup all-purpose flour to the onion mixture to form a paste. Slowly whisk in 6 cups beef broth followed by 2 cups half and half. Stir in 2 tablespoons Worcestershire sauce, 2 teaspoons Dijon mustard, and season with salt and pepper to taste. Bring to a boil, then reduce heat to low.
- Cook the noodles: Add 8 ounces egg noodles to the simmering soup and cook until nearly tender, about 8 minutes.
- Combine meatballs and finish cooking: Return the browned meatballs to the pot and continue cooking on low heat until the noodles are tender and meatballs are heated through, about 5 minutes. Remove from heat.
- Serve and garnish: Ladle soup into bowls and garnish with fresh parsley if desired. Serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator 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.
- For a thicker soup, cook the noodles slightly less before adding the meatballs to prevent overcooking.
- Use low-fat half and half or milk as a lighter alternative.
- Fresh parsley makes an excellent garnish for added color and freshness.
