Description
Swedish Meatball Soup is a creamy and hearty dish that combines tender meatballs with a rich broth and fresh vegetables, perfect for a comforting meal.
Ingredients
- 450 g ground beef
- 450 g ground pork
- 120 g breadcrumbs
- 1 large egg
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- 15 g fresh parsley, finely chopped
- 950 ml beef or chicken broth
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 16 g all-purpose flour
- 240 ml heavy cream
- 30 g butter
- 1 tablespoon Worcestershire sauce, optional
- 1–2 teaspoons Dijon mustard, to taste
- Salt and black pepper, to taste
- Extra fresh parsley, for garnish
Instructions
- Preheat the oven to 200°C and line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg, garlic powder, salt, pepper, allspice, nutmeg, and fresh parsley. Mix gently until everything is evenly combined.
- Shape the mixture into small 2.5 cm meatballs, yielding approximately 35–40 mini meatballs.
- Arrange the meatballs on the prepared baking sheet and bake for approximately 15 minutes, or until browned and cooked through.
- Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, and celery, cooking for about 5 minutes until softened.
- Sprinkle the flour over the vegetables and stir well to coat.
- Gradually pour in the beef or chicken broth while stirring to prevent lumps. Add the heavy cream, Worcestershire sauce, and Dijon mustard if using. Bring to a gentle boil, then reduce heat and simmer.
- Carefully add the baked meatballs to the soup and simmer gently for 10–15 minutes.
- Taste and adjust with additional salt and black pepper as needed.
- Ladle the hot soup into bowls and garnish generously with fresh parsley.
Notes
- For a lighter version, you can use ground turkey instead of beef and pork.
- Feel free to add other vegetables like peas or green beans for extra nutrition.
- This soup can be made ahead of time and reheated before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Baking and Simmering
- Cuisine: Swedish
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 100 mg