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A close-up of a rustic bowl filled with creamy Swedish meatball soup, featuring tender meatballs, egg noodles, and parsley.
Daniel

Creamy Swedish Meatball Soup

All the cozy flavors of classic Swedish meatballs transformed into a hearty, creamy soup. Tender, spiced meatballs and egg noodles swim in a rich, savory broth perfect for a chilly day.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Swedish
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

For the Swedish Meatballs
  • 1/2 lb ground beef 80/20 recommended
  • 1/2 lb ground pork
  • 1/2 cup panko breadcrumbs
  • 1/4 cup milk
  • 1/4 cup yellow onion finely grated
  • 1 large egg lightly beaten
  • 1/2 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 3/4 tsp salt
  • 1/2 tsp black pepper
For the Creamy Soup
  • 4 tbsp unsalted butter
  • 1 medium yellow onion diced
  • 2 carrots peeled and thinly sliced
  • 8 oz cremini mushrooms sliced
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 6 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 2 tsp Dijon mustard
  • 6 oz wide egg noodles uncooked
  • 1/2 cup heavy cream
  • 1/4 cup sour cream
  • 1/4 cup fresh dill chopped, plus more for garnish

Equipment

  • Large pot or Dutch oven
  • Air Fryer
  • Mixing Bowl
  • Whisk

Method
 

Prepare and Cook the Meatballs
  1. In a large mixing bowl, add the panko breadcrumbs and milk. Let it sit for 5 minutes for the breadcrumbs to soften.
  2. Add the ground beef, ground pork, grated onion, beaten egg, allspice, nutmeg, salt, and pepper to the bowl. Mix gently with your hands until just combined. Do not overmix.
  3. Roll the mixture into small, 1-inch meatballs. You should have about 24-30 meatballs.
  4. Preheat your air fryer to 400°F (200°C). Place the meatballs in a single layer in the air fryer basket, working in batches if necessary. Air fry for 8-10 minutes, or until browned and cooked through. Set aside.
Make the Soup Base
  1. While the meatballs cook, melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and sliced carrots, and sauté for 5-7 minutes, until softened.
  2. Add the sliced mushrooms and cook for another 5 minutes, until they have released their liquid and started to brown. Stir in the minced garlic and cook for 1 minute more until fragrant.
  3. Sprinkle the all-purpose flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. This creates a roux that will thicken the soup.
  4. Slowly pour in 1 cup of the beef broth, whisking constantly to create a smooth, lump-free paste. Once smooth, gradually whisk in the remaining 5 cups of broth.
  5. Stir in the Worcestershire sauce and Dijon mustard. Increase the heat and bring the soup to a gentle boil.
Finish and Serve the Soup
  1. Add the uncooked egg noodles to the boiling soup. Reduce the heat to a simmer and cook for 6-8 minutes, or until the noodles are al dente, stirring occasionally.
  2. Reduce the heat to low. Slowly stir in the heavy cream and sour cream until fully incorporated.
  3. Gently add the cooked meatballs to the pot. Let them heat through for 2-3 minutes. Do not let the soup boil after adding the cream.
  4. Stir in the chopped fresh dill. Taste the soup and season with additional salt and black pepper as needed.
  5. Ladle the Swedish Meatball Soup into bowls, garnish with extra fresh dill, and serve immediately.

Notes

For the best texture, avoid boiling the soup after adding the heavy cream and sour cream, as it can cause them to curdle. This soup is best enjoyed fresh, as the noodles will absorb the broth upon sitting. Store leftovers in an airtight container in the refrigerator for up to 3 days. If you don't have an air fryer, pan-fry the meatballs in a little oil until browned on all sides and cooked through. For an authentic touch, serve with a small dollop of lingonberry jam on the side.