Cozy Swedish Meatball Soup – A Bowl of Pure Comfort

Swedish meatball soup is one of those dishes that instantly warms you from the inside out. I discovered this recipe on a particularly cold winter evening when I was craving the flavors of traditional Swedish meatballs but wanted something I could eat with a spoon. The result? A creamy, savory soup that combines tender homemade meatballs with vegetables and noodles in a rich, flavorful broth.

This Swedish meatball soup recipe has become my go-to comfort meal during chilly months. The beauty of this dish lies in its simplicity and versatility. You get all the delicious flavors of classic Swedish meatballs, the warmth of hearty soup, and a complete meal in one pot. The creamy broth infused with nutmeg, combined with perfectly seasoned meatballs, creates a cozy bowl that’s both filling and satisfying. Whether you use egg noodles or potatoes, this meatball soup delivers comfort in every spoonful.

What You’ll Need to Make This Delicious Soup

I always use a combination of ground beef and pork for the meatballs because it creates the perfect balance of flavor and tenderness. Pro tip: don’t skip the nutmeg in the broth, it’s what gives this Swedish meatball soup its authentic flavor profile.

For the Meatballs:

• 1 lb ground beef or pork (or a mix for best flavor)
• ½ cup breadcrumbs
• 1 large egg
• ¼ cup milk
• 1 tsp Worcestershire sauce
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper

For the Soup:

• 2 tbsp butter
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 tbsp all-purpose flour
• 4 cups beef broth
• 1 cup heavy cream
• ½ tsp nutmeg (essential for authentic flavor)
• ½ tsp salt (or to taste)
• ½ tsp black pepper
• 2 cups egg noodles or diced potatoes
• 1 tbsp fresh parsley, chopped (optional garnish)

Equipment needed: Large bowl, large skillet, 5-6 quart pot or Dutch oven, whisk

Personal recommendation: I prefer using egg noodles for a lighter soup, but diced potatoes make it incredibly hearty and filling.

Step-by-Step Instructions for Perfect Results

Step 1: Make the Meatballs In a large bowl, combine ground beef (or pork), breadcrumbs, egg, milk, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Mix just until combined, about 30 seconds. Roll the mixture into small meatballs about 1-inch in diameter. You should get approximately 20-24 meatballs. Pro tip: wet your hands slightly to prevent sticking while rolling.

Step 2: Brown the Meatballs Heat a large skillet over medium heat and add a drizzle of oil. Working in batches to avoid crowding, brown the meatballs for 4-5 minutes, turning occasionally until golden on all sides. They don’t need to be fully cooked through yet since they’ll finish cooking in the simmering soup. Watch for a nice caramelized color, this adds incredible depth to your Swedish meatball soup. Transfer to a plate and set aside.

Step 3: Start the Soup Base In a 5-6 quart pot or Dutch oven, melt butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. This aromatic base is crucial for building flavor in your meatball soup.

Step 4: Create the Roux Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes. The mixture should look slightly golden and smell nutty. This roux will thicken your soup and prevent a watery broth. Common mistake to avoid: don’t skip this step or your soup will be too thin.

Step 5: Add Broth and Seasonings Gradually pour in the beef broth while whisking constantly to eliminate lumps. Bring to a simmer, then add nutmeg, salt, and black pepper. The nutmeg is what makes this truly authentic Swedish meatball soup, giving it that distinctive warm, slightly sweet undertone.

Step 6: Simmer with Meatballs and Noodles Gently add the browned meatballs to the pot along with the egg noodles (or diced potatoes if using). Continue simmering for 10-12 minutes, or until the noodles are tender and the meatballs reach an internal temperature of 160°F. Note: If using diced potatoes instead of noodles, increase simmering time to 15-20 minutes to ensure potatoes are fork-tender. Keep the simmer gentle rather than a rapid boil to prevent the meatballs from breaking apart.

Step 7: Finish with Cream Stir in the heavy cream and cook for an additional 2-3 minutes until heated through. The soup should look rich and creamy. Taste and adjust seasoning with more salt and pepper if needed. The color should be a beautiful creamy beige with flecks of herbs and vegetables throughout.

Step 8: Serve and Garnish Ladle the Swedish meatball soup into bowls and garnish with fresh chopped parsley if desired. Serve immediately while hot. The aroma of nutmeg and savory meatballs should fill your kitchen.

Perfect Pairings for Your Soup

This creamy soup pairs beautifully with simple sides that complement its rich, savory flavors without overwhelming them.

Crusty Bread: A thick slice of artisan bread or garlic bread is perfect for soaking up the creamy broth. The crispy exterior and soft interior provide a textural contrast that makes every bite of Swedish meatball soup even more satisfying.

Fresh Garden Salad: A light, crisp salad with vinaigrette cuts through the richness of the soup. Try mixed greens with cucumber, tomatoes, and a tangy dressing for balance.

Roasted Vegetables: Caramelized roasted Brussels sprouts, asparagus, or green beans add a healthy, slightly charred element that complements the creamy meatball soup perfectly.

Dollop of Sour Cream: For extra richness and tang, top each bowl with a spoonful of sour cream. It adds a delightful contrast to the savory broth.

Grated Cheese: A sprinkle of Parmesan or sharp cheddar adds a salty, umami boost that enhances the overall flavor profile.

More Comforting Meatball Soup Variations

This Swedish meatball soup offers creamy, nutmeg-spiced comfort that stands beautifully on its own, but Italian-inspired variations bring completely different flavor profiles worth exploring. The Easy Italian Wedding Soup features tiny meatballs with orzo and spinach in a lighter chicken broth that feels refreshing compared to cream-based preparations. For those who love tomato-based comfort, the Easy Italian Meatball Soup Recipe combines meatballs with fire-roasted crushed tomatoes and fusilli pasta for bold, satisfying flavors.

When craving ultimate richness, try the Creamy Italian Meatball Soup that blends tomatoes and heavy cream for restaurant-quality indulgence. The hearty Easy Meatball Stew Recipe transforms meatballs into a thick, vegetable-packed stew with potatoes and peas that makes a complete one-pot meal perfect for feeding hungry families.

Keeping Your Soup Fresh and Flavorful

Store your Swedish meatball soup in an airtight container in the refrigerator for up to 3 days. The flavors actually develop and deepen overnight, making leftovers even more delicious. I recommend letting the soup cool completely before refrigerating to maintain the best texture.

For reheating, place the soup in a pot over low to medium heat, stirring occasionally. Add a splash of beef broth or cream if the soup has thickened too much during storage. The noodles will absorb liquid over time, so this adjustment keeps your meatball soup at the perfect consistency.

Pro tip: if you plan to freeze this soup, consider cooking the noodles separately and adding them fresh when reheating. The soup itself freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before gently reheating on the stovetop.

Common Questions About Swedish Meatball Soup

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