There’s nothing more comforting than a steaming bowl of Swedish Meatball Soup, especially on a cool evening. This creamy, cozy dish brings together tender, juicy meatballs and a flavorful, silky broth enriched with cream, vegetables, and just a hint of nutmeg. It’s the perfect combination of hearty and heartwarming — a delicious twist on the classic Swedish comfort food that’s simple enough for weeknights yet elegant enough for guests.
Why You’ll Love This Swedish Meatball Soup
This recipe is pure comfort in a bowl. The creamy broth carries the same flavor profile as traditional Swedish meatballs, but in a lighter, soupier form that’s easy to enjoy any time of year. You’ll love that:
- It’s quick to make with simple ingredients you probably already have.
- The meatballs stay tender and flavorful, thanks to the milk and breadcrumbs.
- The broth is rich yet balanced with cream, nutmeg, and sautéed vegetables.
- It’s versatile — make it dairy-free, gluten-free, or vegetarian with easy swaps.
- Perfect for meal prep or cozy family dinners.
Ingredients for Swedish Meatball Soup
For the Meatballs
- 1 lb ground beef or pork (or a mix of both)
- ½ cup breadcrumbs
- 1 large egg
- ¼ cup milk
- 1 tsp Worcestershire sauce
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
For the Soup Base
- 2 tbsp butter
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 tbsp all-purpose flour
- 4 cups beef broth
- 1 cup heavy cream
- ½ tsp nutmeg
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- 2 cups egg noodles or diced potatoes
- 1 tbsp fresh parsley, chopped (for garnish)
Ingredient Notes & Substitutions
- Ground Meat: You can use all beef, all pork, or mix them. For a lighter version, ground turkey or chicken works perfectly.
- Breadcrumbs: Panko or gluten-free crumbs both work fine.
- Dairy-Free: Use olive oil instead of butter and coconut milk instead of heavy cream.
- Gluten-Free: Substitute the flour with cornstarch and use gluten-free noodles or rice.
- Vegetarian Option: Replace meatballs with plant-based versions or roasted chickpeas.
- Nutmeg: This subtle spice gives the soup its signature Swedish flavor—don’t skip it!
Step-by-Step Instructions
Step 1 – Make the Meatballs
In a mixing bowl, combine ground beef (or pork), breadcrumbs, egg, milk, Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Mix gently until just combined. Roll the mixture into small meatballs (about 1 to 1.5 inches each).
Step 2 – Brown the Meatballs
Heat a drizzle of oil in a large skillet over medium heat. Add meatballs in batches, turning them to brown on all sides. They don’t need to be fully cooked — just golden and sealed. Remove and set aside.
Step 3 – Sauté the Vegetables
In a large soup pot, melt the butter over medium heat. Add diced onion, carrots, and celery. Cook until the vegetables are softened, about 5–7 minutes.
Step 4 – Make the Roux
Sprinkle in the flour and stir continuously for 1–2 minutes. This step thickens the soup and adds richness.
Step 5 – Add Broth and Simmer
Slowly pour in the beef broth while whisking to prevent lumps. Bring the soup to a gentle simmer and cook for 5 minutes.
Step 6 – Add Meatballs and Noodles
Return the browned meatballs to the pot along with the noodles (or diced potatoes). Simmer for 10–12 minutes, or until the noodles are tender and meatballs are cooked through.
Step 7 – Stir in Cream and Seasonings
Add the heavy cream, nutmeg, salt, and pepper. Stir gently and simmer for 5 more minutes to let all the flavors blend beautifully.
Step 8 – Garnish and Serve
Ladle the soup into bowls, sprinkle with fresh parsley, and serve warm. Crusty bread or a light salad make perfect sides.
Pro Tips for Success
- Don’t overmix the meatball mixture — it keeps them soft and juicy.
- Simmer gently, not rapidly, so the meatballs stay intact.
- Add cream at the end to prevent curdling.
- Adjust consistency — add more broth for a thinner soup or simmer longer for a thicker texture.
- Double the recipe and freeze half for easy future meals.
- Use homemade broth for deeper flavor if possible.
Flavor Variations
- Spicy Kick: Add a pinch of cayenne or red pepper flakes.
- Herby Twist: Mix in fresh dill, thyme, or rosemary.
- Mushroom Version: Add sautéed mushrooms for extra umami.
- Vegetarian Style: Use plant-based meatballs or lentils.
- Scandinavian Classic: Add a spoonful of lingonberry jam on the side for a traditional touch!
Serving Suggestions
Serve this Swedish Meatball Soup in deep bowls topped with chopped parsley or a dollop of sour cream. Pair with:
- Crusty baguette or garlic toast
- A crisp green salad
- Steamed vegetables for balance
This soup also makes an excellent make-ahead lunch — just store in portioned containers.
Storage and Freezing Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooled soup (without noodles) for up to 3 months. Add fresh noodles when reheating for best texture.
- Reheat: Warm gently on the stovetop over medium heat. Add a splash of broth or milk if it thickens too much.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 22 g |
| Carbohydrates | 24 g |
| Fat | 28 g |
| Fiber | 2 g |
| Sodium | 780 mg |
FAQ About Swedish Meatball Soup
What makes Swedish meatballs different?
Swedish meatballs are traditionally seasoned with nutmeg and allspice, giving them a warm, distinctive flavor. The creamy broth in this soup reflects that same comforting essence.
Can I make this soup ahead of time?
Yes! You can prepare the soup base and meatballs separately, then combine them before serving. It reheats beautifully.
Can I use frozen meatballs?
Absolutely. Use high-quality frozen meatballs to save time—just simmer them directly in the soup until heated through.
How can I make this healthier?
Use lean ground turkey, light cream or milk, and olive oil instead of butter. You can also add extra vegetables like peas, spinach, or mushrooms.
Can I make this soup without noodles?
Yes, replace noodles with diced potatoes, rice, or cauliflower florets for a low-carb or gluten-free version.
Final Thoughts
This Swedish Meatball Soup is the definition of cozy — creamy, hearty, and full of flavor. It’s easy to customize for any dietary need and guaranteed to warm up any table. Whether you’re feeding a family or treating yourself, this bowl of comfort is one you’ll want to make again and again.
Print
Easy Swedish Meatball Soup Recipe – Cozy & Creamy Delight
- Total Time: 50 mins
- Yield: 6 servings 1x
Description
A creamy, cozy Swedish Meatball Soup with tender meatballs, noodles, and a rich broth flavored with nutmeg and cream.
Ingredients
For the Meatballs:
1 lb ground beef or pork
½ cup breadcrumbs
1 large egg
¼ cup milk
1 tsp Worcestershire sauce
½ tsp onion powder
½ tsp garlic powder
½ tsp salt
½ tsp black pepper
For the Soup:
2 tbsp butter
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 tbsp flour
4 cups beef broth
1 cup heavy cream
½ tsp nutmeg
½ tsp salt
½ tsp pepper
2 cups egg noodles or diced potatoes
1 tbsp parsley, chopped
Instructions
1. Mix and shape meatballs.
2. Brown meatballs in skillet.
3. Sauté onion, carrots, celery in butter.
4. Add flour, then pour in broth.
5. Simmer and add meatballs and noodles.
6. Stir in cream, nutmeg, salt, and pepper.
7. Garnish with parsley and serve.
Notes
For dairy-free, use coconut milk.
For gluten-free, use rice noodles.
For vegetarian, use plant-based meatballs.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Swedish
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 110mg
