Swedish Meatball Soup - Tasteful Zone

There’s something incredibly comforting about a warm bowl of soup, especially when it’s filled with tender, flavorful meatballs and a rich, creamy broth. As someone who loves both cooking and exploring global cuisines, I’ve always been drawn to the simplicity and heartiness of Swedish meatballs. But one day, I thought, why not turn this classic dish into a soup? The result was this Swedish Meatball Soup—a dish that’s become a staple in my kitchen, especially during chilly evenings.

This recipe is a delightful twist on the traditional Swedish meatballs, combining the savory flavors of spiced meatballs with a velvety broth, tender vegetables, and a hint of warmth from nutmeg and allspice. It’s a meal that feels indulgent yet is surprisingly easy to make. Whether you’re cooking for your family or hosting a cozy dinner, this soup is sure to impress. Let’s dive into what you’ll need and how to make it!

What You Need To Make This Recipe

Ground Beef and Pork: The combination of ground beef and pork creates the perfect balance of flavor and texture for the meatballs. The beef adds richness, while the pork keeps them moist and tender.

Breadcrumbs: Breadcrumbs are essential for binding the meatballs together and giving them a light, tender texture. I prefer using plain breadcrumbs, but you can also use panko for a slightly crunchier result.

Egg: The egg acts as a binder, ensuring the meatballs hold their shape while cooking. It also adds a bit of richness to the mixture.

Onion: Finely chopped onion adds sweetness and depth to the meatballs. I like to sauté it lightly before mixing it into the meatball mixture to enhance its flavor.

Nutmeg and Allspice: These spices are the secret to authentic Swedish meatball flavor. Nutmeg adds warmth, while allspice brings a subtle complexity that makes the meatballs truly special.

Beef Broth: A good-quality beef broth forms the base of the soup, providing a rich, savory flavor. If you can, opt for low-sodium broth so you can control the saltiness of the dish.

Heavy Cream: Heavy cream gives the soup its luxurious, velvety texture. It balances the savory broth and adds a touch of indulgence.

Potatoes: Diced potatoes add heartiness to the soup, making it a complete meal. They also help thicken the broth slightly as they cook.

Carrots: Carrots bring a touch of sweetness and vibrant color to the soup. They also add a nice contrast in texture to the tender meatballs.

Fresh Dill: Fresh dill is the perfect finishing touch, adding a bright, herbaceous note that complements the rich flavors of the soup.

Ingredients List

1/2 pound ground beef
1/2 pound ground pork
1/2 cup breadcrumbs
1 large egg
1 small onion, finely chopped
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
4 cups beef broth
1 cup heavy cream
2 medium potatoes, peeled and diced
2 medium carrots, peeled and sliced
2 tablespoons fresh dill, chopped
Salt and pepper, to taste
1 tablespoon olive oil (for cooking)

How to Make Swedish Meatball Soup

Step 1: Prepare the Meatball Mixture

In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg, finely chopped onion, nutmeg, allspice, and a pinch of salt and pepper. Mix everything together until well combined, but be careful not to overwork the meat, as this can make the meatballs tough.

Step 2: Form the Meatballs

Using your hands or a small scoop, form the mixture into small, bite-sized meatballs—about 1 inch in diameter. Place them on a plate or tray as you work.

Step 3: Cook the Meatballs

Heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook them until they’re browned on all sides, about 2-3 minutes per side. They don’t need to be fully cooked at this stage, as they’ll finish cooking in the soup. Remove the meatballs and set them aside.

Step 4: Build the Soup Base

In the same pot, add the diced potatoes and sliced carrots. Sauté them for a few minutes to soften slightly. Then, pour in the beef broth and bring the mixture to a gentle simmer.

Step 5: Add the Meatballs and Simmer

Carefully return the meatballs to the pot, along with any juices that accumulated. Let the soup simmer for about 15-20 minutes, or until the potatoes and carrots are tender and the meatballs are cooked through.

Step 6: Finish with Cream and Dill

Stir in the heavy cream and fresh dill. Let the soup heat through for another 2-3 minutes, but avoid boiling it once the cream is added to prevent curdling. Taste and adjust the seasoning with salt and pepper if needed.

Step 7: Serve and Enjoy

Ladle the soup into bowls and garnish with extra fresh dill if desired. Serve with crusty bread or a simple green salad for a complete meal.

Tips for Making This Recipe

Use a Mix of Meats: Combining beef and pork ensures the meatballs are flavorful and tender. If you prefer, you can use all beef or all pork, but the mix is ideal.
Don’t Overmix the Meatball Mixture: Overmixing can make the meatballs dense. Mix just until the ingredients are combined.
Brown the Meatballs Well: Browning adds depth of flavor, so take the time to sear them properly.
Adjust the Broth Consistency: If you prefer a thicker soup, you can add a slurry of cornstarch and water during the final simmer.
Fresh Herbs Make a Difference: Fresh dill is key to the authentic flavor, but if you can’t find it, you can use a small amount of dried dill.

FAQs

Can I make this soup ahead of time?
Yes! You can prepare the soup up to a day in advance. Store it in the refrigerator and reheat gently on the stove, adding a splash of broth or cream if needed.

Can I freeze Swedish Meatball Soup?
While you can freeze it, the cream-based broth may separate slightly upon thawing. For best results, freeze the meatballs and broth separately, then add fresh cream when reheating.

What can I serve with this soup?
Crusty bread, a side salad, or even lingonberry jam (a classic Swedish accompaniment) pair beautifully with this soup.

Can I use store-bought meatballs?
Absolutely! If you’re short on time, pre-made meatballs can work. Just brown them before adding them to the soup.

Is there a lighter version of this recipe?
You can substitute the heavy cream with half-and-half or whole milk for a lighter version, though the soup will be less rich.

Enjoy making and savoring this Swedish Meatball Soup—it’s a dish that’s sure to warm your heart and your kitchen!