Swedish Meatball Soup: The Ultimate Cozy Comfort Food
When the craving for something warm, hearty, and downright delicious hits, Swedish Meatball Soup is the answer. This dish takes everything you love about classic Swedish meatballs—the tender texture, rich spices, and creamy sauce—and transforms it into a cozy, soul-warming soup. Not only is it easy to make, but it also delivers that perfect balance of savory, creamy, and satisfying in every spoonful.
Now, let’s talk history! Swedish meatballs, known as köttbullar, date back to the 18th century and were actually inspired by Turkish cuisine. King Charles XII of Sweden is credited with bringing the idea home after spending time in the Ottoman Empire. Over the years, they became a Scandinavian staple, known for their signature mix of warm spices like allspice and nutmeg.
This soup version keeps all the authentic flavors but turns it into a one-pot wonder. Plus, with just a few simple steps, you’ll have a restaurant-worthy dish that’s perfect for a chilly night, a comforting family dinner, or just because!
Recipe Yield: 6 servings
INGREDIENTS
For the 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)
For the Soup:
6 cups beef broth (low sodium)
1 3/4 cups heavy cream
4 medium Yukon gold potatoes, peeled & diced
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
INSTRUCTIONS
1. Prepare the Meatballs: In a bowl, combine ground beef, ground pork, breadcrumbs, milk, egg, salt, pepper, allspice, nutmeg, and parsley. Mix gently until just combined. Roll into 1-inch meatballs and place on a plate.
2. Brown the Meatballs: Heat 1 1/2 tbsp butter in a large pot over medium heat. Add meatballs and cook, turning occasionally, until golden brown on all sides (about 5-6 minutes). Transfer to a plate and set aside.
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 6 cups of beef broth and bring to a boil. Add potatoes, Worcestershire sauce, salt, pepper, thyme, and paprika. Reduce heat and simmer for 12-15 minutes until potatoes start to soften.
5. Add the Meatballs & Cream: Return the meatballs to the pot and pour in heavy cream. Simmer for another 10 minutes, stirring occasionally, until the meatballs are fully cooked and the potatoes are tender.
6. Thicken the Soup: Stir the cornstarch slurry into the soup. Simmer for 2 minutes until the broth slightly thickens.
7. Serve & Enjoy: Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread or buttered rolls for the ultimate comfort meal.
HELPFUL TIPS TO PERFECT THIS RECIPE
- Balance the Spices: The allspice and nutmeg create a warm, authentic Swedish meatball flavor—use just enough for depth without overpowering.
- Use Yukon Gold Potatoes: They hold their shape while becoming soft and creamy, making the soup extra comforting.
- Adjust Thickness: Want a creamier texture? Add an extra teaspoon of cornstarch to the slurry for a slightly richer consistency.
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