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Swedish meatball soup is the perfect meal for chilly days. Juicy meatballs simmer in a rich, savory broth with tender noodles, making every spoonful satisfying. It’s easy to make and sure to become a family favorite!
Reasons You’ll Love This Recipe
- Flavor: Tender, juicy meatballs mixed with Dijon mustard and Worcestershire create the most incredible taste.
- Easy to Make: This is a fuss-free recipe that comes together effortlessly, making it perfect for busy weeknights or lazy weekends at home.
- Family-Friendly: Even picky kids love this meal! With meatballs, noodles, and a creamy broth, this soup is a hit with everyone. We like to enjoy it with a salad, vegetables, and soft rolls!
Ingredients Needed
- Can I use dried spices? Yes! Use 2 tbsp onion powder for ¼ cup minced onion and 1 tsp garlic powder for fresh garlic. No need to sauté, just melt the butter, whisk in flour, and add the dried spices with the liquids.
- Time-saving tip! You can use frozen meatballs for this recipe in place of homemade.
How to Make Swedish Meatball Soup
This Swedish meatball soup recipe only requires a handful of simple ingredients. Plus, many of the ingredients are pantry staples! Then, you just need about 20 minutes of hands-on time, let everything simmer together on the stove, and you’ll have an amazing bowl of soup ready to enjoy!
Meatballs
- Combine the Meatball Ingredients: In a large bowl, add the lean ground beef, bread crumbs, egg, minced onion, minced garlic, dried parsley, ground allspice, ground nutmeg, black pepper, and salt. Mix until well combined.
- Form the Meatballs: Scoop the meatball mixture into 1 ½ tablespoon-sized pieces and then roll into balls, about 20 meatballs.
- Cook: Heat the oil in a large pot over medium-high heat, then add the meatballs and cook until the meatballs are browned on all sides, about 10 minutes. Remove the cooked meatballs from the pot, then set aside.
Swedish Meatball Soup
- Sauté the Onion: Returning to the same pot, add the butter and diced onion. Cook until the onion is tender, about 3 minutes. Add the garlic and cook for 1 minute, then whisk the flour into the onion mixture to create a paste.
- Add the Broth and Simmer: Slowly whisk in the beef broth and half and half. Stir in the Worcestershire sauce, Dijon mustard, and salt and pepper to taste. Bring the soup to a boil then reduce the heat to low.
- Add the Noodles: Add the egg noodles to the pot and cook until the noodles are nearly done, about 5-8 minutes.
- Continue to Cook with Meatballs: Add the meatballs back to the pot and continue to cook on low heat until the noodles are tender. Remove the Swedish meatball soup from the heat and garnish with fresh parsley, if desired.
Swedish Meatball Love
If you love the classic Swedish Meatball flavors, try my Swedish Meatball Casserole and Swedish Meatball Pasta next!
All Things Swedish Meatballs
I know how much you love my Swedish meatballs! I’ve rounded up every version, from quick and easy to homemade favorites! You can find them all in one place!
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Swedish Meatball Soup
Warm and comforting, this cozy Swedish meatball soup is the perfect meal for chilly days. Juicy meatballs simmer in a rich, savory broth with tender noodles.
Ingredients
Meatballs
- 1 pound lean ground beef
- ¼ cup plain bread crumbs
- 1 large egg
- ¼ cup minced onion
- 2 teaspoons minced garlic
- 2 teaspoons dried parsley
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ½ teaspoon pepper
- ½ teaspoon salt
- 2 tablespoons olive oil
Soup
- ¼ cup butter
- ¼ cup diced onion
- 3 teaspoons minced garlic
- ¼ cup all-purpose flour
- 6 cups beef broth
- 2 cups half and half
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- salt and pepper to taste
- 8 ounces egg noodles
Instructions
Meatballs
- In a large bowl, add 1 pound lean ground beef, ¼ cup plain bread crumbs, 1 large egg, ¼ cup minced onion, 2 teaspoons minced garlic, 2 teaspoons dried parsley, ¼ teaspoon ground allspice, ¼ teaspoon ground nutmeg, ½ teaspoon pepper, and ½ teaspoon salt. Mix until well combined.
- Scoop the meatball mixture into 1 ½ tablespoon-sized pieces and roll into balls, about 20 meatballs.
- Heat the 2 tablespoons olive oil in a large pot over medium-high heat. Add the meatballs and cook until the meatballs are browned on all sides, about 10 minutes. Remove the cooked meatballs from the pot and set aside.
Soup
- Returning to the same pot, add ¼ cup butter and ¼ cup diced onion. Cook until the onion is tender, about 3 minutes. Add 3 teaspoons minced garlic and cook for 1 minute. Whisk ¼ cup all-purpose flour into the onion mixture to create a paste.
- Slowly whisk in the 6 cups beef broth and 2 cups half and half. Stir in the 2 tablespoons Worcestershire sauce, 2 teaspoons Dijon mustard, and salt and pepper to taste. Bring the soup to a boil then reduce the heat to low.
- Add 8 ounces egg noodles to the pot and cook until the noodles are nearly done, about 5-8 minutes.
- Add the meatballs back to the pot and continue to cook on low heat until the noodles are tender. Remove the soup from the heat and garnish with fresh parsley, if desired.
Video
Notes
Storing Leftover Swedish Meatball Soup
- In the Refrigerator: Store leftovers in the fridge for up to 3 days in an airtight container.
- In the Freezer: You can freeze the meatballs separately in an airtight container for up to 3 months. I don’t recommend freezing the soup altogether as the egg noodles will become soggy when reheated, and the soup base might separate.
Nutrition
Calories: 825kcalCarbohydrates: 64gProtein: 44gFat: 43gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 237mgSodium: 2089mgPotassium: 1092mgFiber: 3gSugar: 9gVitamin A: 898IUVitamin C: 7mgCalcium: 237mgIron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
So yummy!!!!