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Cozy Swedish Meatball Soup

A warm, creamy broth-based soup featuring tender spiced meatballs, root vegetables, and a touch of cream for comfort and satisfaction.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soups
Cuisine: Comfort Food, Swedish
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef
  • 1/2 lb ground pork
  • 1/2 cup breadcrumbs soak in milk
  • 1/4 cup milk for soaking breadcrumbs
  • 1 large egg
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • Salt and black pepper to taste
For the Soup
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 6 cups low-sodium beef broth
  • 2 medium carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 2 medium potatoes, peeled and diced (about 2 cups)
  • 1/2 cup heavy cream
  • 2 tbsp fresh dill or parsley, chopped for garnish

Method
 

Preparation
  1. In a large mixing bowl, soak the breadcrumbs in milk for 2 minutes.
  2. Add ground beef, ground pork, egg, chopped onion, garlic, allspice, nutmeg, salt, and pepper. Mix gently until just uniform.
Cooking
  1. Roll the mixture into 1-inch meatballs (about 28 meatballs).
  2. Heat butter and olive oil in the Dutch oven over medium heat. Add meatballs in batches and brown on all sides for 4-5 minutes per batch.
  3. Remove browned meatballs to a plate. Add carrots, celery, and potatoes to the pot and sauté for 3-4 minutes.
  4. Pour in beef broth, scraping up browned bits. Return meatballs to the pot. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes.
  5. Stir in heavy cream and simmer for 2-3 minutes. Adjust seasoning as needed.
Serving
  1. Ladle into bowls and serve hot with crusty bread or buttered egg noodles.
  2. Garnish with fresh dill or parsley before serving.
Storage
  1. Let leftovers cool to room temperature, then transfer to airtight containers and refrigerate or freeze.

Notes

For a lighter version, substitute half-and-half for heavy cream or use only milk. Keep meatballs uniform in size for even cooking. For a smoother broth, blend some cooked vegetables with broth and return to the pot.