Description
This Swedish Meatball Soup is everything you need for a cozy, hearty meal! Featuring tender, spiced meatballs in a rich, creamy broth infused with beer, cheddar cheese, and a medley of vegetables, this soup is a comforting twist on a classic Swedish dish. With its perfect balance of flavors and textures, this one-pot recipe is great for family dinners or entertaining guests. Serve it with crusty bread for a truly satisfying experience.
Ingredients
For the Meatballs
- 2 large eggs
- 2/3 cup fresh bread crumbs
- 1 clove garlic, grated
- 1 tablespoon heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon grated fresh nutmeg
- 1/2 teaspoon ground white pepper (or black pepper)
- 1/4 teaspoon ground ginger
- 12 oz. ground beef
- 4 oz. ground sweet pork sausage
- 1/4 cup extra-virgin olive oil
For the Soup
-
- 1 small red onion, chopped
- 3 medium stalks celery, sliced into 1/2-inch half-moons
- 2 small carrots, sliced into 1/2-inch half-moons
- 5 cloves garlic, grated
- 8 oz. russet potatoes, peeled and chopped (about 1 1/2 cups)
- Kosher salt
- Ground white or black pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon spicy mustard
- 1 cup lager beer
- 2 quarts low-sodium chicken broth
- 4 oz. egg noodles
- 4 oz. grated sharp cheddar cheese
- 3/4 cup heavy or light cream
- 1/4 cup chopped fresh parsley
Instructions
- Make the Meatballs
- In a large bowl, mix the eggs, bread crumbs, grated garlic, heavy cream, salt, allspice, nutmeg, pepper, and ginger until combined.
- Add the ground beef and sweet pork sausage to the mixture and mix until fully incorporated.
- Shape the mixture into 18 to 20 meatballs, using about 1 heaping tablespoon per meatball. Place them on a parchment-lined baking sheet.
- Heat the olive oil in a large pot over medium heat. Cook the meatballs in batches, turning occasionally, until golden brown on all sides (about 2-3 minutes per side). They will finish cooking in the soup later. Transfer the meatballs to a clean plate or baking sheet.
- Make the Soup
- In the same pot, add the chopped red onion, celery, and carrots. Cook over medium-high heat, stirring frequently, until the onion and celery start to soften (about 5 minutes).
- Stir in the grated garlic and cook for 1 minute until fragrant.
- Add the chopped potatoes and cook for 3 to 5 minutes, stirring frequently to prevent sticking. Season with salt and pepper.
- Sprinkle the flour over the vegetables and stir to coat evenly. Add the spicy mustard and mix well.
- Pour in the lager beer, scraping up any browned bits from the bottom of the pot. Let the mixture simmer for 3 to 5 minutes, stirring occasionally, until slightly reduced.
- Add the chicken broth and reduce the heat to medium-low. Bring the soup to a gentle simmer.
- Carefully return the meatballs to the pot. Simmer gently (do not boil) for 7 to 9 minutes, stirring occasionally, until the meatballs are fully cooked and the soup begins to thicken.
- Add the egg noodles to the pot and cook until they are al dente, about 6 minutes. Stir occasionally to prevent sticking.
- Remove the pot from heat. Stir in the grated cheddar cheese and cream until the cheese is fully melted and the broth is creamy.
- Serve and Garnish
- Ladle the soup into bowls.
- Garnish with freshly chopped parsley for a pop of color and flavor. Serve immediately and enjoy!
Notes
- Meatball Tips: For extra-tender meatballs, avoid overmixing the meat mixture. Gently combine until just incorporated.
- Substitute for Beer: If you prefer not to use alcohol, replace the lager beer with an equal amount of chicken broth.
- Vegetables: Feel free to customize the vegetables in this soup. You can add parsnips, leeks, or even frozen peas for variety.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat, adding a splash of broth or cream if needed.
- Freezing: For best results, freeze the soup base without the noodles or cream. Add these ingredients fresh when reheating.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Soup, Comfort Food
- Method: One-Pot Cooking
- Cuisine: Swedish