Description
Warm and comforting Swedish meatball soup features juicy homemade meatballs simmered in a rich, savory broth with tender egg noodles, perfect for chilly days and satisfying family meals.
Ingredients
Units
Scale
Meatballs
- 1 pound lean ground beef
- 1/4 cup plain bread crumbs
- 1 large egg
- 1/4 cup minced onion
- 2 teaspoons minced garlic
- 2 teaspoons dried parsley
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Soup
- 1/4 cup butter
- 1/4 cup diced onion
- 3 teaspoons minced garlic
- 1/4 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
- Prepare the meatball mixture: In a large bowl, combine 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 thoroughly until well combined.
- Form and brown meatballs: Scoop the meatball mixture into 1½ tablespoon-sized portions and roll into about 20 meatballs. Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add meatballs and cook until browned on all sides, about 10 minutes. Remove and set aside.
- Sauté aromatics: In the same pot, melt ¼ cup butter and add ¼ cup diced onion. Cook until onions are tender, approximately 3 minutes. Add 3 teaspoons minced garlic and sauté for 1 minute until fragrant.
- Make the roux and add broth: Whisk in ¼ cup all-purpose flour into the onion mixture to form a paste. Slowly whisk in 6 cups beef broth and 2 cups half and half to create a smooth soup base.
- Season and simmer: Stir in 2 tablespoons Worcestershire sauce, 2 teaspoons Dijon mustard, and salt and pepper to taste. Bring to a boil, then reduce heat to low.
- Cook noodles: Add 8 ounces egg noodles and cook until nearly tender, about 8 minutes.
- Finish cooking: Return the browned meatballs to the pot and simmer on low until noodles are tender and meatballs are heated through, about 5 minutes more.
- Serve: Remove from heat and garnish with fresh parsley if desired. Serve warm.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freeze meatballs separately in an airtight container for up to 3 months for best texture retention.
- Avoid freezing the soup with noodles as they become soggy and the soup may separate upon reheating.
- Use low-fat half and half to reduce calories if desired.
- Substitute beef broth with vegetable broth for a milder flavor.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 115 mg
