Swedish Meatball Soup

Creamy, cozy and comforting, my Swedish meatball soup is sure to become a favorite if you love the savory taste of Swedish meatballs. Prepared with tender, seasoned beef meatballs, a creamy, savory broth brimming with baby yellow potatoes and kissed with sour cream, a bowl of this soup is the perfect companion on a cold winter evening!

Swedish meatballs you can ladle up and eat with a spoon

For me, classic Swedish meatballs is a dish I consider to be total comfort food. When made right, with love, it really hits the spot and makes the belly feel cozy and happy!

Many years ago, when our son was just a little boy, we would go to our local IKEA and enjoy a plate of their Swedish meatballs in a creamy sauce with baby yellow potatoes on the side (perhaps some lingonberry sauce too!). We would occasionally even take home a bag of their frozen meatballs and sauce to enjoy without having to make the trek back to the store.

Over time, I came up with my own homemade recipe for Swedish meatballs that ended up tasting like the best home-cooked version of this beloved dish that any of us could ask for.

Lately, I've been craving those Swedish meatballs, because it's been a while since we've had 'em, which got my little recipe-making gears spinning...

Since we adore a hearty soup this time of year, why not give this favorite dish of ours a little makeover and turn it into a cozy soup?

Enter this Swedish meatball soup recipe, replete with tender, juicy beef meatballs seasoned with just the right amount of spices, then browned and simmered in a beefy broth brimming with baby yellow potatoes.

Finished off with some sour cream and a sprinkle of fresh dill, this Swedish meatball soup is the perfect simple, warm and comforting meal, easy to ladle up and enjoy with a spoon!

My recipe for Swedish meatball soup

This Swedish meatball soup is meant to contain all of those rich, savory and beefy flavors we enjoy in a plate of classic Swedish meatballs, yet lightened up and made more brothy.

I like to use lean organic, grass-fed ground beef for the meatballs, and season those with a touch of white pepper, herbs, and dash of nutmeg and allspice. I roll them fairly small (before searing them off) to make 'em easy to eat by the spoonful.

And for that tasty, creamy broth, I use some aromatics such as onions and garlic sautéed in a touch of butter, spices and herbs, then add just a bit of flour to give the beef broth some body and silkiness.

Halved or quartered yellow baby potatoes go in as well, and everything gets gently simmered until tender, with a touch of sour cream added in at the end for a bit of richness and brightness.

Sprinkled with fresh dill and parsley, this comfy-cozy Swedish meatball soup is just the ticket to ladle up as fun twist on a beloved entree!

Here's a glance at my Swedish meatball soup recipe: (or just jump to the full recipe...)

1. To get started, I prep my meatballs, chill them, then sear them off in the hot soup pot. I then remove them from the pot.
2. Next, I add some butter in along with some aromatics and seasoning, then a touch of flour to create body for the broth.
3. The beef broth gets whisked in next, followed by the baby potatoes.
4. Next, I add the seared meatballs back into the soup pot, and allow the soup to gently simmer for roughly 25 minutes, or until the potatoes are nice and tender.
5. To finish and serve, I stir a touch of sour cream into the soup, add a small sprinkle of parsley and dill, then ladle up and sprinkle with additional dill for flavor.

Recipe

Swedish Meatball Soup

by Ingrid Beer

Print Recipe

This cozy Swedish meatball soup is brimming with seasoned beef meatballs and baby yellow potatoes in a savory and creamy broth!

Category: Soup
Cuisine: American

Yield: Serves 6

Nutrition Info: 539 calories (per serving)

Prep Time: 1 hour
Cook time: 40 minutes
Total time: 1 hour, 40 minutes

Meatballs Ingredients:

• 1 ¼ cup fresh breadcrumbs
• 3 tablespoons milk or half and half
• 1 pound ground beef (85/15 ratio)
• 1 large egg, whisked
• 1 clove garlic, pressed through garlic press
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon nutmeg
• ⅛ teaspoon allspice
• Olive oil, for searing

Soup Ingredients:

• 3 tablespoons unsalted butter
• 1 large white onion, finely diced
• Salt
• Black pepper
• 4 cloves garlic, pressed through garlic press
• 1 ½ teaspoons ground mustard seed
• ⅛ teaspoon white pepper
• ⅛ teaspoon nutmeg
• ⅛ teaspoon allspice
• 8 tablespoons (level) all-purpose flour
• 8 cups beef stock or broth
• 1 ½ pounds baby yellow potatoes, halved or quartered depending on size
• 6 (slightly heaping) tablespoons sour cream, plus extra for serving if desired
• 1 tablespoon chopped flat-leaf parsley
• 1 tablespoon chopped fresh dill, plus extra for garnish

Preparation:

1. Begin by gathering and prepping all of your meatball ingredients according to the ingredient list above to have ready and organized for use.
2. To prepare the meatballs, add the breadcrumbs and the milk to a large bowl, and mix together to moisten. Add in the ground beef, along with the rest of the ingredients up to and including the allspice, and using your hands, combine the meat mixture until all the ingredients are well incorporated.
3. Scoop out portions of the meat mixture which are about ½ ounce size, and roll into meatballs (there should be roughly 30 meatballs). Place onto a platter to hold, then place the meatballs into the freezer for 15 minutes to chill.
4. Next, gather and prep your soup ingredients according the ingredient list above to have ready and organized for use.
5. Once the meatballs have chilled, place a large soup pot (about 6 to 8 quart size) over medium heat, and drizzle in about 2 to 3 tablespoons of the olive oil. Once hot, add the meatballs in (work in a couple of batches for ease), moving the pot around in the beginning to keep the meatballs from sticking to the bottom (you can skip this if your pot is non-stick).
6. Sear the meatballs for about 4 to 5 minutes, until golden brown, then remove from pot and hold on a plate. Repeat with remaining meatballs.
7. Once the meatballs have been seared and removed, add into the pot the butter, and once melted, add in the diced onion. Saute the onion, with a pinch of salt and black pepper, for several minutes until softened.
8. Next, add in the garlic, the ground mustard seed, the white pepper, the nutmeg and the allspice, and stir together until aromatic, about 30 seconds to 1 minute.
9. Then, sprinkle in the flour, and stir that into the onions for about 30 seconds or so, to cook out the raw flavor of the flour.
10. Slowly pour in your beef stock or broth, whisking all the while to avoid flour lumps from forming. Next, add in the baby potatoes, and bring the soup to a vigorous simmer.
11. Once the soup begins to vigorously simmer, carefully add into the pot the seared meatballs, then reduce the heat slightly to medium-low (so the soup will more gently simmer now), and cover the pot with the lid slightly askew. Simmer the soup for 25 to 30 minutes, or until the potatoes are tender.
12. Turn the heat off under the soup. Ladle about ¼ cup worth of the broth from the soup into the sour cream (use a small bowl or dish to do this), and whisk to blend until smooth. Then, pour the sour cream mixture into the soup, and stir to blend.
13. Stir in the 1 tablespoon of parsley and dill, check to see if additional salt or pepper is needed, then ladle up the Swedish meatball soup and garnish with additional chopped dill before serving.

Tips & Tidbits for my Swedish meatball soup recipe:

• Organic, grass-fed lean ground beef: If you can, opt for high quality ground beef—85/15 ratio—for best flavor and texture for your meatballs. I personally prefer organic, grass fed beef, because it is more humanely raised and healthier, and the flavor is noticeably better.
• Baby, waxy potatoes for buttery texture: I opt for yellow baby potatoes here, and either halve or quarter them, depending on their size (for easy to bite pieces). You can sub red baby potatoes, or even use larger yellow or red potatoes, and just cut them into bite size cubes. Avoid russet potatoes as they tend to be a little too starchy for this recipe.
• A touch of sour cream for richness: While you can certainly leave it out, if you prefer, a small touch of sour cream stirred into the finished soup will add a bit of silkiness and creaminess, as well as brightness to balance the savory flavor. You could sub a small splash of heavy cream in place, if desired.

Hungry for more super comfy-cozy soup recipes? Check out my recipe for Philly Cheesesteak Stew, Rigatoni Meatball Soup, Cream of Mushroom Soup, Steak and Ale Soup with Mushrooms, Chicken and Dumpling Soup, Cauliflower Cheese Soup, or my even recipe for Chicken Parmesan Soup!