There’s nothing more comforting to me than perfectly-seasoned Swedish meatballs…unless I put those meatballs in a deliciously creamy broth with Kluski egg noodles, and then I have a perfect cozy soup! The broth tastes just like that to-die-for cream sauce, and bowls of this meatball soup are best when topped with some lingonberry jam.
Ingredients for Swedish Meatball Soup
Ground Meat: Swedish meatballs are a mix of ground chuck (beef) and either pork or chicken–use whichever you prefer. Breadcrumbs: Helps bind the meatballs together. Dairy: Use a combination of milk, heavy cream, and sour cream for the meatballs and the sauce. Broth: A combination of beef broth and chicken broth complements the flavor of the ground meat, though you can use all of one or the other. Flour: All-purpose flour creates a roux for the sauce/soup broth. Herbs & Spices: Allspice, nutmeg, salt & pepper, and parsley create a warm flavor. Garlic & Onion: These aromatics add more earthy flavor to the meatballs. Beef Bouillon: Use instant bouillon granules to add deep, beefy flavor to the soup. Egg Noodles: Fills out the soup. Dijon: Adds a rich and tangy flavor to the broth/sauce. Sugar: Use granulated sugar to create a little bit of sweetness for balance.
Make it Easy
I much prefer to make homemade meatballs for this soup, but you can swap in frozen Swedish meatballs for convenience if you like. Simply follow the instructions on the package of frozen meatballs to prepare them, then combine them with the rest of the soup (make as instructed in the recipe card).
How to Store and Reheat
Store leftover Swedish meatball soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-high heat until warmed through. The meatballs alone are great for freezing, but the other parts of the soup (the creamy broth and egg noodles) don’t hold up well when defrosting.
Serving Suggestions
I always finish off a bowl of Swedish meatball soup with a bit of lingonberry jam to really set off the flavors. I would serve the meatballs alone on a bed of mashed potatoes, so I often serve this soup with a side of potatoes too. Anything from a classic baked potato to these potato pancakes will do the trick!
How to Make Swedish Meatball Soup Step by Step
Prep the Oven: Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 400°F. Then cover 2 large baking sheets with foil and spray the foil with cooking spray, and set aside. Soak the Breadcrumbs: In a large bowl, combine ⅓ cup of regular breadcrumbs, ½ cup of milk, 2 tablespoons of heavy cream, 1 large egg, 1½ teaspoons of kosher salt, ¼ teaspoon of freshly ground black pepper, ¼ teaspoon of allspice, ¼ teaspoon of nutmeg, and 1 tablespoon of minced fresh parsley. Set the mixture aside and allow the milk to soak into the breadcrumbs, for at least 10 minutes. Sauté the Onion & Garlic: Heat 1 tablespoon of unsalted butter and 1 tablespoon of cooking oil in a medium skillet over medium heat. Add ½ of a minced yellow onion and sauté until translucent. Then add 1 minced garlic clove and sauté 30 seconds. Add the onion & garlic to the breadcrumb mixture. Add the Ground Meat: When the breadcrumb mixture is ready, add 1 pound of ground chicken or pork, and 1½ pounds of ground chuck. Use a wooden spoon to fully incorporate the breadcrumb mixture into the ground meat, but don’t over-mix. Bake the Swedish Meatballs: Roll the mixture into 1-inch balls (or use a 1-inch scoop) and place on the prepared sheet pan 1 inch apart. Bake Swedish meatballs for about 12-15 minutes, or until the center is no longer pink. Make a Roux: While the meatballs are cooking, prepare the sauce. To make a roux, melt 4 tablespoons of unsalted butter in a large skillet over medium-low heat. Then add ¼ cup of all-purpose flour to the melted butter, and whisk continuously until the mixture is creamy and turns a dark golden brown. Make the Sauce: To the roux, add 3 cups of low-sodium beef broth, 3 cups of low-sodium chicken broth, 2 cups of heavy cream, ¾ cup of sour cream, 1½ tablespoons of low-sodium soy sauce, 2 teaspoons of Worcestershire sauce, 1 teaspoon of Dijon mustard, 2 teaspoons of apple cider vinegar, 1 tablespoon of granulated sugar, ½ teaspoon of freshly ground black pepper, and 1 teaspoon of Beef instant bouillon granules. Whisk everything together, then taste and season with salt if needed. Boil and Add Noodles: Bring the sauce/broth to a boil over medium heat, then add 8 ounces of egg noodles. Bring the soup back to a boil, then reduce heat to low, and let it simmer until noodles are cooked al dente. Add the Meatballs: Next, add the Swedish meatballs and simmer, stirring gently & often, until the egg noodles are cooked through and the soup has reduced to desired consistency. Stir in 2 tablespoons of minced fresh parsley to finish. Serve: Serve and garnish with dollops of Lingonberry jam, sour cream, and a sprinkle of additional chopped fresh parsley.
