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Cozy Swedish Meatball Soup takes all the beloved flavors of the classic IKEA-style dish—tender spiced meatballs, creamy gravy, and tangy lingonberries—and transforms them into a warming, spoonable comfort food. It features mini beef-and-pork meatballs simmered in a rich, savory broth with egg noodles and a touch of cream.
Cozy Swedish Meatball Soup
If you love Swedish meatballs but want something even cozier for a chilly night, this soup is the answer. It deconstructs the classic dinner, turning the famous brown gravy into a luscious, creamy soup base that clings to tender egg noodles and juicy homemade meatballs.
The magic flavor profile comes from the signature spice blend of allspice and nutmeg in the meat, which adds a subtle warmth that pairs perfectly with the rich beef broth and tangy sour cream finish. It’s hearty enough to be a full meal but feels like a hug in a bowl.
If you love creamy soups that eat like a full dinner, this is for you. It’s a hearty soup (dish type: soup/main), featuring ground beef and pork meatballs, egg noodles, beef broth, cream, and classic Swedish spices.
Let’s get started.
Why You’ll Love This Recipe
This recipe turns a crave-worthy appetizer into a complete one-pot meal.
- Comfort in a bowl: It combines the best parts of stroganoff and meatball dinner into one spoon.
- Authentic flavor: The nutmeg and allspice in the meatballs give it that distinctive “Swedish” taste you know and love.
- One-pot friendly: You can brown the meatballs and build the soup in the same Dutch oven, saving on cleanup.
- Hearty and filling: Packed with protein, noodles, and potatoes (optional), it keeps you full for hours.
- Kid-approved: The mild, creamy broth and fun mini meatballs make it a hit with picky eaters.
Ingredients
The spice blend is non-negotiable for that authentic taste, so check your spice rack for allspice and nutmeg.
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Step-by-Step Instructions
Building flavor in layers—meatballs first, then soup—makes this dish incredible.
Make the panade. In a large bowl, mix the breadcrumbs and milk. Let it sit for 5 minutes until the bread absorbs the liquid and becomes a paste.
Tip: This step (the panade) prevents rubbery meatballs.
Form the meatballs. Add the ground beef, ground pork, egg, minced onion, half the garlic, allspice, nutmeg, salt, and pepper to the breadcrumb mixture. Mix gently with your hands just until combined. Roll into small 1-inch balls.
Tip: Don’t overmix or the meat will be tough.
Brown the meatballs. Heat butter or oil in a large Dutch oven or soup pot over medium-high heat. Add meatballs in a single layer (work in batches) and brown them on all sides. They don’t need to be fully cooked yet. Remove to a plate.
Tip: That brown stuff left on the bottom of the pot? That’s flavor gold. Don’t wipe it out!
Build the soup base. In the same pot, add a little more butter if needed. Sauté the remaining garlic (and chopped onions/carrots/celery if adding veggies) for 2-3 minutes. Sprinkle flour over the veggies and cook for 1 minute to remove the raw flour taste.
Tip: This “roux” will help thicken the soup slightly.
Simmer. Slowly whisk in the beef broth, Worcestershire sauce, and Dijon mustard, scraping up the browned bits from the bottom. Bring to a boil, then reduce to a simmer.
Tip: Whisk constantly while pouring broth to prevent flour lumps.
Cook noodles & finish meatballs. Add the egg noodles and the browned meatballs back into the simmering broth. Cook for 7-10 minutes until the noodles are tender and meatballs are cooked through.
Tip: Stir gently so you don’t break the meatballs.
Make it creamy. Turn off the heat. Stir in the heavy cream (or sour cream). Taste and adjust salt and pepper.
Tip: Adding cream off the heat prevents curdling.
Serve. Ladle into bowls and garnish with fresh parsley. Serve with a side of lingonberry jam for dipping if you want the full experience!
Tips for Success
These small details ensure your soup is creamy and flavorful, not greasy or separated.
- Don’t skip the browning: Searing the meatballs creates a “fond” (brown bits) on the bottom of the pot that flavors the entire soup base.
- Use wide egg noodles: They have the perfect texture for this dish. Regular pasta can get mushy too fast.
- Grate the onion: For the meatballs, grating the onion ensures it cooks inside the meatball and adds moisture without adding crunchy raw chunks.
- Tempering the cream: If using sour cream, mix a little hot broth into the sour cream in a separate bowl before adding it to the pot. This stops it from splitting.
- Check seasoning at the end: Beef broth varies in saltiness. Always taste the finished soup before adding more salt.
Variations & Substitutions
Customize this soup to fit your pantry or dietary needs.
Veggie Loaded
Add diced carrots, celery, and potatoes to the soup base when you sauté the garlic for a heartier, stew-like version.
Lighter Version
Use ground turkey or chicken instead of beef/pork, and swap heavy cream for half-and-half or milk mixed with a little cornstarch.
Gluten-Free
Use gluten-free breadcrumbs for the meatballs, cornstarch instead of flour for thickening, and gluten-free pasta (or diced potatoes) instead of egg noodles.
Mushroom Lover’s
Sauté sliced cremini mushrooms in the butter before adding the broth for an earthy, stroganoff-style twist.
What to Serve With It
This rich soup needs bright or crusty sides to balance it out.
- Lingonberry Jam: A dollop on the side adds that classic sweet-tart contrast.
- Crusty Bread: Essential for mopping up the creamy broth.
- Cucumber Salad: A tangy vinegar-based cucumber salad cuts through the richness beautifully.
- Pickled Beets: Another traditional Swedish side that pairs well with the spiced meat.
Storage & Reheating
Creamy soups with noodles can be tricky, so follow these tips.
- Fridge: Store in an airtight container for up to 3 days. The noodles will soak up broth, so it will be thicker the next day.
- Reheat: Add a splash of broth or water when reheating on the stove to loosen it back up.
- Freezer: Not recommended. Dairy-based soups with pasta tend to separate and get mushy when frozen and thawed.
Nutrition Facts
Nutrition estimates are per serving (assumes 6 servings).
| Nutrition (est.) | Amount |
|---|---|
| Calories | 480 |
| Protein | 28 g |
| Carbs | 32 g |
| Fat | 26 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 850 mg |
Diet notes: This recipe contains gluten and dairy. It is high in protein but rich in fats due to the cream and beef.
Common Mistakes to Avoid
Even simple soups have pitfalls.
- Overworking the meat: If you squeeze the meat mixture too hard, you’ll get tough, rubbery meatballs. Mix gently.
- Boiling the cream: Once the dairy is added, keep the soup at a gentle simmer or just warm. Boiling can cause the sauce to break.
- Cooking noodles too long: They will continue to soften in the hot soup even after you turn off the heat. Pull them when they are just al dente.
- Crowding the pan: When browning meatballs, give them space. If they touch, they steam instead of sear.
FAQ
Can I use frozen meatballs?
Yes! Use a bag of high-quality frozen homestyle or Swedish meatballs to save time. Simmer them in the broth until heated through before adding the cream.
Can I make it without noodles?
Absolutely. Swap the noodles for diced potatoes (add them with the broth and simmer for 15 minutes before adding meatballs back) for a gluten-free potato soup version.
What is allspice?
It’s a dried berry that tastes like a mix of cinnamon, nutmeg, and cloves. It’s the key flavor in Swedish meatballs. In a pinch, use a mix of cinnamon and cloves.
Can I use sour cream instead of heavy cream?
Yes. It adds a nice tang. Stir it in at the very end off the heat to prevent curdling.
Conclusion
If you want a dinner that feels like a warm hug on a cold night, this Swedish Meatball Soup is it. It’s creamy, savory, and packed with those comforting spiced meatball flavors you love.
Make a big pot this weekend and don’t forget the lingonberry jam on the side! If you loved this, try Delicious Beef and Rice Recipes for Cozy Meals for another comforting bowl, or my Southern Roadhouse Ribs for a weekend feast.
Cozy Swedish Meatball Soup
Experience the magic of Swedish cuisine with this Cozy Swedish Meatball Soup recipe. Tender meatballs in a creamy broth, infused with aromatic herbs, create a harmonious and comforting flavor profile that is perfect for cozy nights in.
Ingredients
- 1 pound ground beef
- 1 small onion, finely chopped
- 1/2 cup breadcrumbs
- 4 cups broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh herbs for garnish
Directions
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In a bowl, combine the ground beef, finely chopped onion, breadcrumbs, salt, and pepper. Shape the mixture into small meatballs.
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In a pot, heat the broth and gently place the meatballs in the simmering liquid. Let them cook until they are tender and cooked through.
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Pour in the heavy cream and let the soup simmer until it reaches a rich and creamy consistency.
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Serve the Cozy Swedish Meatball Soup hot, garnished with fresh herbs for an extra burst of flavor.
