Swedish Meatball Soup

Swedish Meatball Soup brings everything comforting about classic Swedish meatballs into one creamy, satisfying bowl. Tender beef-and-pork meatballs are seasoned with allspice and nutmeg, then simmered with buttery Yukon Gold potatoes in a rich, savory broth. Every spoonful has a little of everything, from soft potatoes to juicy meatballs and a hint of warm spice.

The best part is how naturally it comes together in one pot. Browning the meatballs first adds depth, while a splash of Worcestershire sauce rounds out the creamy broth. A quick cornstarch slurry gives the soup just enough body without turning it into gravy.

Serve it with crusty bread or warm buttered rolls for a cozy dinner that’s special enough for company but simple enough to make any night of the week.

Recipe Yield: 6 servings

INGREDIENTS

Meatballs:
3/4 lb ground beef
3/4 lb ground pork
1/2 cup breadcrumbs
1/3 cup whole milk
1 egg, lightly beaten
3/4 tsp ground allspice
1/2 tsp ground nutmeg
3/4 tsp salt
3/4 tsp black pepper
1 1/2 tbsp fresh parsley, finely chopped
1 1/2 tbsp butter (for frying)

Soup:
6 cups beef broth (low sodium)
1 3/4 cups heavy cream
4 medium Yukon Gold potatoes, peeled and diced into 1/2-inch pieces
3 tbsp butter
1 medium onion, finely chopped
3 cloves garlic, minced
1 1/2 tbsp Worcestershire sauce
3/4 tsp salt (adjust as needed)
3/4 tsp black pepper
1 1/2 tbsp cornstarch + 3 tbsp water (slurry)
3/4 tsp dried thyme
3/4 tsp paprika
Fresh parsley, finely chopped, for garnish

INSTRUCTIONS

1. Prepare the Meatballs:
In a bowl, soak breadcrumbs in milk for 3 minutes, then gently mix with beef, pork, egg, salt, pepper, allspice, nutmeg, and parsley. Roll into 1-inch meatballs.

2. Brown the Meatballs:
Heat 1 1/2 tbsp butter in a large pot over medium heat. Brown meatballs in batches, turning occasionally, for 5–6 minutes per batch. Transfer to a plate.

3. Sauté the Aromatics:
In the same pot, melt 3 tbsp butter. Add onions and cook until softened (3 minutes). Stir in garlic and cook for another 30 seconds until fragrant.

4. Simmer the Soup Base:
Pour in beef broth and bring to a boil. Add potatoes, Worcestershire sauce, salt, pepper, thyme, and paprika. Reduce heat and simmer for 6–8 minutes until potatoes begin to soften but are still firm.

5. Add the Meatballs & Cream:
Return meatballs to the pot and pour in heavy cream. Simmer gently without boiling for 8–10 minutes, stirring occasionally, until potatoes are tender and meatballs reach 160°F internally.

6. Thicken the Soup:
Stir the cornstarch slurry until smooth, then pour it into the soup. Simmer for 2 minutes until the broth slightly thickens. Taste and adjust seasoning as needed.

7. Serve & Enjoy:
Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread or buttered rolls.

Helpful Tips to Perfect This Recipe

• Balance the Spices: The allspice and nutmeg give Swedish meatballs their signature warmth. Measure carefully so neither spice overpowers the savory flavor.
• Use Yukon Gold Potatoes: They hold their shape while becoming soft and creamy, making the soup extra comforting.
• Adjust Thickness: For a thicker soup, add an extra 1 tsp cornstarch mixed with 2 tsp cold water, then simmer briefly until slightly thickened.