Swedish Meatball Soup

If comfort food had a middle name, it would be this Swedish Meatball Soup! Featuring juicy meatballs in a creamy, utterly delicious broth, this soup is so cozy and comforting, you’ll want to make it on repeat.

Course: Soup

Cuisine: American

Prep Time: 20minutes

Cook Time: 30minutes

Servings:

Calories: 369kcal

Ingredients

For the meatballs

1 lb (450 g) ground beef
½ teaspoon garlic powder
½ teaspoon onion granules
½ teaspoon dried parsley
1 large egg
2 tablespoons milk
¼ cup (25 g) breadcrumbs
¼ teaspoon nutmeg
¼ teaspoon allspice
½ teaspoon salt
¼ teaspoon ground black pepper

For the soup

1 tablespoon olive oil
1 tablespoon butter
1 medium onion, diced
2 medium carrots, diced
3 celery stalks, diced
2 large garlic cloves
½ tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
6 cups (1.50 l) beef stock
8 ounces (225 g) orecchiette, or your favorite pasta
½ cup (125 g) sour cream
A handful fresh parsley, roughly chopped

Instructions

In a large bowl, combine the ground beef, garlic powder, onion granules, parsley, egg, milk, breadcrumbs, nutmeg, allspice, salt, and pepper.

1 lb ground beef

½ teaspoon garlic powder

½ teaspoon onion granules

½ teaspoon dried parsley

1 large egg

2 tablespoons milk

¼ cup breadcrumbs

¼ teaspoon nutmeg

¼ teaspoon allspice

½ teaspoon salt

¼ teaspoon ground black pepper
Mix it all together with your hands until it’s well combined.

Shape the mixture into small meatballs, about 1 inch in diameter.
Heat the olive oil in a large pot or Dutch oven and fry the meatballs in batches until browned. Set the meatballs aside.

1 tablespoon olive oil

In the same pot, melt the butter then add the diced onion, carrots, and celery. Cook for 5-6 minutes or until the vegetables soften.

1 tablespoon butter

1 medium onion

2 medium carrots

3 celery stalks
Stir in the garlic and cook for another minute until fragrant.

2 large garlic cloves

Next, stir in the Worcestershire sauce and Dijon mustard, then pour in the beef stock and bring to a simmer.

½ tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

6 cups beef stock
Add the pasta and cook for 10-12 minutes or until al dente. Stir in from time to time to prevent the pasta from sticking to the bottom of the pot.

8 ounces orecchiette
Transfer the cooked meatballs to the pot and simmer for 1-2 minutes until heated through.

Take ¼ cup of liquid out of the soup and mix it with the sour cream to temper it. Add the mixture to the pot and stir well to combine.

½ cup sour cream
Season with salt and freshly ground black pepper to taste and garnish with fresh parsley. Serve hot, sprinkled with an extra crack of black pepper and chopped parsley if you like.

A handful fresh parsley

Nutrition