Oh, my goodness, prepare yourselves for a hug in a bowl! There’s something truly magical about Swedish Meatballs, isn’t there? That perfect blend of savory spices, tender meat, and that signature creamy sauce just hits all the right notes. But what if I told you we could take all that deliciousness and transform it into an even more comforting, soul-warming soup? Yes, you heard that right – get ready to dive into the wonderful world of Swedish Meatball Soup!
This isn’t just any soup; it’s an experience. Imagine tender, perfectly seasoned homemade meatballs swimming in a rich, velvety broth, infused with hints of allspice and fresh dill. It’s got that classic Swedish meatball flavor you adore, but in a spoonable, irresistible format. It’s the kind of meal that makes you want to curl up under a blanket on a chilly evening, perfectly complementing those moments when you crave something truly special and homemade.
Now, you might be thinking, “Meatballs in a soup? How does that work?” Trust me, it works beautifully! The meatballs, a delightful mix of ground beef and pork, retain their juiciness and flavor, adding incredible texture and heartiness to the soup. If you’re looking for more fantastic ideas for recipes with pork or even recipes with beef, these meatballs are a great starting point, versatile enough for many dishes beyond this soup.
This recipe is designed to bring joy and warmth to your kitchen without being overly complicated. We’ll walk through making those irresistible meatballs from scratch – it’s easier than you think! – and then building a glorious, creamy soup base that ties everything together. The aromas alone will have your family gathering in the kitchen, eager for dinner. It’s truly one of those 5 comforting soup recipes for chilly days that you’ll want to keep on repeat.
Whether you’re feeding a crowd, looking for a comforting weeknight dinner, or simply want to treat yourself to something utterly delicious, this Swedish Meatball Soup is your answer. It’s hearty enough to be a complete meal on its own, but also pairs wonderfully with a slice of crusty bread. So, let’s gather our ingredients, put on some cozy music, and get ready to create a masterpiece that will have everyone asking for seconds!
Ingredients
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1 lb ground beef (80/20 fat ratio recommended)
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1/2 lb ground pork
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1/2 cup plain breadcrumbs
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1/4 cup milk
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1/4 cup finely chopped yellow onion
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1 large egg
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1 tsp garlic powder
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1/2 tsp ground allspice
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1/4 tsp nutmeg (freshly grated if possible)
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1 tsp salt (plus more to taste)
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1/2 tsp black pepper (plus more to taste)
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2 tbsp unsalted butter
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1 tbsp olive oil
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1/2 cup finely diced carrots
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1/2 cup finely diced celery
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2 cloves minced garlic
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1/4 cup all-purpose flour
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6 cups beef broth (low sodium)
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1 cup heavy cream
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1/2 cup frozen peas
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2 tbsp fresh dill (chopped, plus more for garnish)
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1 tbsp Worcestershire sauce
Instructions
In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, chopped onion, egg, garlic powder, allspice, nutmeg, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until just combined, being careful not to overmix. Form the mixture into small, bite-sized meatballs (about 1-inch diameter). You should get about 40-50 meatballs.
In a large Dutch oven or heavy-bottomed pot, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium-high heat. Brown the meatballs in batches, ensuring not to overcrowd the pot. Cook until nicely browned on all sides, about 3-5 minutes per batch. They don't need to be cooked through at this point. Remove the browned meatballs and set aside on a plate.
Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the pot. Add the diced carrots and celery and sauté for 5-7 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to create a roux. This will help thicken your soup and give it a lovely creamy texture.
Gradually whisk in the beef broth, a cup at a time, ensuring there are no lumps. Bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pot to incorporate all that delicious flavor.
Return the browned meatballs to the pot. Add the Worcestershire sauce. Reduce heat to low, cover, and let the soup simmer for 15-20 minutes, or until the meatballs are cooked through and the vegetables are tender.
Stir in the heavy cream and frozen peas. Cook for another 3-5 minutes, just until the soup is heated through and the peas are tender. Do not boil after adding the cream.
Stir in the fresh chopped dill. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with extra fresh dill.
💡 Tips
- Don't overmix the meatball mixture; this can lead to tough meatballs. Mix just until ingredients are combined.
- Brown the meatballs in batches to ensure they get a nice crust. Overcrowding the pot will steam them instead of browning.
- For extra flavor, use a good quality beef broth. Low sodium allows you to control the saltiness.
- Adjust the amount of allspice and nutmeg to your preference; these are key to the classic Swedish meatball flavor.
- Serve with a sprinkle of fresh dill for a burst of freshness and color.
🎨 Variations
- Add Potatoes: For an even heartier soup, add 1-2 cups of small diced potatoes (such as Yukon Gold or red potatoes) along with the carrots and celery. Cook until tender.
- Spicy Kick: A pinch of red pepper flakes or a dash of hot sauce can add a subtle heat.
- Mushroom Boost: Sauté sliced mushrooms with the carrots and celery for an earthy depth of flavor.
- Vegetarian Version: Use plant-based ground meat and vegetable broth for a delicious vegetarian adaptation.
- Herb Swaps: While dill is classic, you can experiment with other herbs like parsley or chives.
📊 Nutrition
Recipe FAQs
Can I make the meatballs ahead of time?
Absolutely! You can prepare and brown the meatballs up to 2 days in advance. Store them in an airtight container in the refrigerator until you're ready to add them to the soup.
Can I freeze Swedish Meatball Soup?
Yes, you can! This soup freezes quite well. Let it cool completely, then transfer to freezer-safe containers. It can be stored for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop, adding a splash of milk or broth if needed to restore consistency.
What can I serve with this soup?
Crusty bread or dinner rolls are perfect for soaking up the creamy broth. A simple side salad or some steamed green beans would also complement the richness of the soup beautifully.
What if my soup is too thin?
If your soup isn't as thick as you'd like, you can create a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, then whisk it into the simmering soup and cook for another 2-3 minutes until thickened.
There you have it – a magnificent, heartwarming bowl of Swedish Meatball Soup, ready to bring comfort and joy to your table! This recipe truly captures the essence of classic Swedish flavors in a comforting, spoonable form. Don't be shy about experimenting with the variations to make it your own. We'd love to hear how your soup turns out, so please share your experiences and any clever twists you added in the comments below. Happy cooking, friends!
