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Swedish Meatball Soup Recipe

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4.1 from 15 reviews

Swedish Meatball Soup is a comforting and creamy soup featuring tender baked meatballs made with ground chicken and beef, simmered in a rich broth with egg noodles. Flavored with classic Swedish spices like allspice and nutmeg, and finished with sour cream and lingonberry jam, this soup provides a delicious twist on traditional Swedish meatballs in a warm, hearty soup perfect for chilly days.

Ingredients

Meatballs

  • ⅓ cup regular breadcrumbs
  • ½ cup milk
  • 2 tablespoons heavy cream
  • 1 large egg
  • 1½ teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon unsalted butter
  • 1 tablespoon oil
  • ½ medium yellow onion, minced
  • 1 large clove garlic, minced
  • 1 pound ground chicken
  • 1½ pounds ground chuck

Sauce & Noodles

  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 3 cups low-sodium beef broth
  • 3 cups low-sodium chicken broth
  • 2 cups heavy cream
  • ¾ cup sour cream
  • 1 teaspoon beef instant bouillon granules
  • 1½ tablespoons low-sodium soy sauce
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon granulated sugar
  • ½ teaspoon freshly ground black pepper
  • Salt, if needed
  • 8 ounces egg noodles (medium or narrow, or Kluski egg noodles)
  • 2 tablespoons minced fresh parsley
  • Lingonberry jam or cranberry sauce, for serving
  • Chopped fresh parsley, for garnish
  • Sour cream, for garnish

Instructions

  1. Preheat Oven: Adjust oven racks to upper-middle and lower-middle positions and preheat the oven to 400°F. Cover two large baking sheets with foil and spray with cooking spray to prepare for baking the meatballs.
  2. Prepare Breadcrumb Mixture: In a large bowl, combine the breadcrumbs, milk, heavy cream, egg, kosher salt, black pepper, allspice, nutmeg, and minced fresh parsley. Let the mixture sit for at least 10 minutes to allow the milk to soak into the breadcrumbs thoroughly.
  3. Sauté Onion and Garlic: Heat one tablespoon butter and one tablespoon oil in a medium skillet over medium heat. Add the minced onion and sauté until translucent, about 3-5 minutes. Add the minced garlic and sauté for 30 seconds more. Transfer this mixture into the breadcrumb bowl.
  4. Mix Meat Mixture: Add the ground chuck and ground chicken to the breadcrumb mixture. Mix gently with a wooden spoon, being careful not to over-mix to keep the meatballs tender.
  5. Form and Bake Meatballs: Shape the meat mixture into 1-inch meatballs using your hands or a scoop. Place them 1 inch apart on the prepared baking sheets. Bake in the oven for 12-15 minutes, or until meatballs are no longer pink in the center.
  6. Drain Meatballs: Remove the meatballs from the oven and transfer them to a paper towel-lined baking sheet to absorb any excess fat. Set aside while you prepare the sauce and noodles.
  7. Make Roux for Sauce: In a large skillet, melt four tablespoons butter over medium-low heat. Whisk in the flour and cook, stirring frequently, until the mixture becomes creamy and dark golden brown, indicating a flavorful roux.
  8. Add Liquids and Seasonings: Gradually whisk in beef broth, chicken broth, heavy cream, and sour cream. Stir in beef bouillon granules, soy sauce, Worcestershire sauce, Dijon mustard, apple cider vinegar, granulated sugar, and black pepper. Taste the sauce and adjust salt if needed.
  9. Cook Noodles: Bring the soup to a boil over medium heat. Add the egg noodles and return to a boil. Reduce heat to low and simmer until the noodles are al dente, about 6-8 minutes depending on noodle type.
  10. Simmer Soup with Meatballs: Stir in the baked meatballs carefully. Simmer gently, stirring often to prevent sticking, until noodles are fully cooked and the soup thickens to your desired consistency.
  11. Finish and Garnish: Stir in two tablespoons minced fresh parsley. Serve the soup hot, garnished with dollops of lingonberry jam or cranberry sauce, additional sour cream, and a sprinkle of chopped fresh parsley for a beautiful presentation and traditional Swedish flavor contrast.

Notes

  • Do not over-mix the meat to keep the meatballs tender.
  • The roux should be cooked until dark golden brown for a richer flavor.
  • Adjust salt after tasting the broth mixture as some ingredients contain sodium.
  • Lingonberry jam adds authentic Swedish sweetness and can be substituted with cranberry sauce.
  • Sour cream garnish adds creaminess and tanginess that balances the savory flavors.
  • Use fresh minced parsley both in the meatballs and as garnish to enhance freshness.

Find it online: https://cookedbygrace.com/swedish-meatball-soup-recipe/