Best Swedish Meatball Noodle Soup Recipes

SWEDISH MEATBALL SOUP

Steps:

• Combine the ground beef with the parsley, salt, onion powder, garlic powder, allspice and nutmeg in a large mixing bowl. Mix until the seasoning is worked into the ground beef. Form the beef into half ounce (1 tablespoon) meatballs.
• Heat a dutch oven over medium heat; add the olive oil and heat until it shimmers. Add half the meatballs to the olive oil and toss to coat in the fat. Sautee until the meatballs are browned, turning every minute or so to evenly cook on all sides. Remove the browned meatballs with a slotted spoon and set aside onto a plate. Repeat with the second batch of meatballs.
• Pour out all but one tablespoon of fat from the dutch oven, then return to medium heat. Add the onion and sautee until translucent, 5-6 minutes.
• Pour in 1 cup beef broth to deglaze the pan. Cook until the broth stops bubbling and stir continuously to scrape up the browned bits from the bottom of the pot. Add the remaining beef broth, as well as the coconut aminos or soy sauce, apple cider vinegar, carrots, celery, and potatoes. Bring the liquid to a low boil, then reduce heat to medium low and simmer until the potatoes are cooked through, 15 minutes.
• Whisk the cornstarch and water to make a slurry. Pour the slurry into the soup along with the heavy cream. Stir to combine. Add the meatballs back to the pot. Simmer until the broth has thickened and the meatballs are cooked through, 5-8 additional minutes.
• Ladle into bowls. Garnish with chopped parsley and serve immediately.

SWEDISH MEATBALL NOODLE SOUP RECIPE - (4.7/5)

Steps:

• 1.To make the meatballs, place the bread into a small bowl and mix in 1/2 cup cream. Allow to stand until bread absorbs the cream, about 15 minutes, then add bread to food processor and pulse until completely broken up (it will look like mushy bread). Add pulverized cream bread to a large bowl. 2.While the bread is soaking, heat 1 tablespoon olive oil over medium heat in a large nonstick skillet. Add onions and sauté until translucent and softened, about 5 minutes. Add to large bowl with bread. 3.To the onions and bread, add remaining meatball ingredients and mix. Form meat into 1 tablespoon meatballs, approximately 40 meatballs. 4.Melt 1 tablespoon of butter with 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, add half of the meatballs and cook, stirring frequently, until well browned on all sides, approximately 5 minutes. Remove meatballs to paper towel lined baking sheet. Add remaining meatballs to skillet and repeat. 5.Melt 5 tablespoons butter in Dutch oven/large soup pot over medium high heat. Add carrots, celery and mushrooms and sauté for 3 minutes. Add garlic and sauté for 30 seconds. Sprinkle in flour and cook, stirring constantly for 3 minutes. 6.Turn heat to low and gradually stir in beef broth followed by heavy cream. Add Worcestershire sauce, parsley, paprika, red pepper flakes, salt and pepper. Bring soup to a boil, stirring frequently until thickened to desired consistency, approximately 5 minutes. 7.Add meatballs and lower the heat to low. Cover the pot and cook for 5 minutes, or until meatballs are cooked through, stirring occasionally. 8.Stir in sour cream until smooth, followed by noodles. Taste and add additional salt, pepper, red pepper flakes if desired. 9.Garnish with fresh parsley (optional) and serve. Notes *For a lighter version, you may substitute milk but only use 1/4 cup and add more as needed to meatball mixture. **You may substitute milk or half and half, but keep in mind the higher the fat content, the creamier the soup. You can add more sour cream at the end of cooking to help creamify. ***For a less "chunky" soup, add more beef broth and/or heavy cream/milk.

MOM'S SWEDISH MEATBALLS

Steps:

• In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs (about 36). In a large skillet over medium heat, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan., For gravy, stir flour into drippings; cook over medium-high heat until light brown (do not burn). Gradually whisk in milk until smooth. Stir in the consomme, Worcestershire sauce, pepper and salt. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened., Reduce heat to medium-low; return meatballs to pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally., Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.

ONE-POT SWEDISH MEATBALL PASTA RECIPE BY TASTY

Steps:

• In a large bowl, combine the ground beef, breadcrumbs, onion, egg, ½ tablespoon salt, and ½ tablespoon pepper, mixing until evenly combined.
• Heat the canola oil in a pot over medium-high heat. Take about a golf-ball size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs.
• Add the beef broth, milk, remaining ½ tablespoon salt, remaining ½ tablespoon pepper, and Worcestershire sauce and give it a stir.
• Bring the liquid to a boil, then add the egg noodles. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes.
• Add the parmesan and the parsley, stirring until the cheese is melted.
• Enjoy!

SWEDISH MEATBALLS WITH NOODLES

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Combine ground beef, pork, bread crumbs, 1/2 cup milk, egg, garlic, salt, pepper, and allspice in a large bowl; mix until just combined. Use a rounded 1-tablespoon measure to form mixture into meatballs. Place meatballs on a baking sheet.
• Bake in the preheated oven until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.
• While the meatballs are baking, melt butter in a medium saucepan over medium-high heat. Add flour. Cook, whisking constantly, for about 1 minute, being careful not to burn or brown the flour. Gradually whisk in the remaining milk and broth. Bring to a boil. Reduce heat and simmer until sauce has thickened slightly, 2 to 3 minutes. Add Worcestershire sauce to taste and remove from the heat.
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
• Drain any grease from the meatballs. Add meatballs to sauce; toss gently to coat. Turn on lowest heat to warm. Add milk or water to thin sauce if too thick.
• Drain egg noodles and serve immediately topped with sauce, meatballs, and parsley.

SWEDISH MEATBALL SOUP

Steps:

• In a large bowl, beat egg; add 1/3 cup cream, bread crumbs, onion and 1 teaspoon salt. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1/2-in. balls. , In a Dutch oven, brown meatballs in butter in batches. Remove from the pan; set aside. Drain fat. , Add flour, bouillon, pepper, garlic salt and remaining salt to pan; stir until smooth. Gradually stir in water; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add potatoes and meatballs. , Reduce heat; cover and simmer for 25 minutes or until potatoes are tender. Stir in peas and remaining cream; heat through.

SWEDISH MEATBALLS WITH CREAM OF MUSHROOM SOUP

Steps:

• Mix beef, eggs, saltines, and onion soup mix together. Form into medium-sized meatballs.
• Melt butter in a frying pan over medium-low heat. Add meatballs; cover and cook, turning frequently, until evenly browned, 8 to 10 minutes.
• Pour cream of mushroom soup into a bowl. Fill empty can 3/4 full with milk and mix into the soup. Pour sauce over meatballs and simmer until thickened, about 10 minutes more.

MEATBALL NOODLE SOUP

Steps:

• In a bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1/2-in. balls; set aside. , In a large saucepan, bring broth to a boil; add meatballs. Reduce heat; simmer, uncovered, for 20 minutes. Add noodles; cook 15 minutes longer or until the meat is no longer pink and the noodles are tender.