Swedish Meatball Soup

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Swedish Meatball Soup

Delicious tender & juicy meatballs with noodles in a creamy soup.
Course Main Dish, Soup
Cuisine American
Author Catherine’s Plates

Equipment

  • large mixing bowl
  • 1 1/2 inch cookie scoop
  • large sheet pan lined with parchment
  • large Dutch Oven or soup pot
  • measuring cups
  • measuring spoons
  • cutting board & sharp knife
  • wooden spoon

Ingredients

MEATBALL MIXTURE

  • 1 lb ground beef
  • 1 lb ground pork you can substitute an additional 1 lb ground beef
  • 1/3 cup bread crumbs
  • 1/2 cup milk
  • 1/4 medium yellow onion, diced
  • 1 large egg
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground nutmeg
  • 1/4 tsp allspice
  • 1 TBS dried parsley

NOODLES & CREAMY SAUCE INGREDIENTS

  • 4 TBS butter
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 3 cups beef broth
  • 2 cups heavy whipping cream
  • 1 cup sour crem
  • 1 TBS soy sauce
  • 2 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/2 tsp black pepper
  • 1/4 tsp salt, if needed
  • 8 oz dry egg noodles
  • 2 TBS dried parsley

GARNISH

  • cranberry sauc3e or lingonberry jam
  • sour cream
  • fresh parsley

Instructions

  • Preheat oven to 400 degrees. Line a large deep sheet pan with parchment paper.
  • In a large mixing bowl, combine meatloaf mixture ingredients (ground beef, ground pork, bread crumbs, milk, egg, onion, salt, pepper, nutmeg, allspice, and parsley).
  • Form 1 1/2 inch round meatball shapes and place on prepared sheet pan very close together. Bake in preheated oven for 15-20 minutes until meatballs are cooked through and no longer pink in the center. Remove from sheet pan and place on a paper towel lined plate to drain excess grease.
  • While the meatballs are baking, heat 4 TBS butter in a large Dutch oven or soup pot until it starts to sizzle over medium high heat. Whisk in the flour and stir until butter starts to brown. Add in chicken broth, beef broth, heavy whipping cream, sour cream, soy sauce, Worcestershire sauce, Dijon mustard, and black pepper. Stir well to combine. Add salt, if needed.
  • Bring soup to a boil over high heat. Stir in uncooked noodles. Place a lid on partially and cook over medium heat until noodles are tender about 10 -12 minutes.
  • Stir in meatballs and additional parsley. Serve in bowls with garnishes. (cranberry sauce or lingonberry jam, sour cream, and parsley)


2 thoughts on “Swedish Meatball Soup”

  • I’m on a low carb diet. Have you ever tried pork rinds and almond flower in your meatballs? Also I don’t use milk, just heavy cream. I’d love your advice.
    I’ve substituted this in other meatballs recipes and it’s delicious.
    Thanks

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