Best Swedish Meatball Soup Recipes

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SWEDISH MEATBALL SOUP



Swedish Meatball Soup image

To me, this is a very comforting, filling, homey soup. I especially like cooking it during winter months and serving it with hot rolls, bread or muffins. -Deborah Taylor, Inkom, Idaho

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

1 large egg
2 cups half-and-half cream, divided
1 cup soft bread crumbs
1 small onion, finely chopped
1-3/4 teaspoons salt, divided
1-1/2 pounds ground beef
1 tablespoon butter
3 tablespoons all-purpose flour
3/4 teaspoon beef bouillon granules
1/2 teaspoon pepper
1/8 to 1/4 teaspoon garlic salt
3 cups water
1 pound red potatoes, cubed
1 package (10 ounces) frozen peas, thawed

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.

Nutrition Facts : Calories 366 calories, Fat 19g fat (9g saturated fat), Cholesterol 117mg cholesterol, Sodium 785mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.

SWEDISH MEATBALL NOODLE SOUP RECIPE - (4.7/5)



Swedish Meatball Noodle Soup Recipe - (4.7/5) image

Provided by PineyCook

Number Of Ingredients 31

1 tablespoon olive oil
1 tablespoon butter
8 oz. No Yolks® Broad Egg Noodles, cooked al dente according to package directions
1/4-1/2 cup sour cream (personal preference)
Swedish Meatballs
2 slices bread, toasted and torn into pieces
1/2 cup heavy cream
1/2 large onion, minced
2/3 pound ground beef
1/3 pound ground pork
1 egg
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Soup
5 tablespoons butter
2 carrots, thinly sliced
2 stalks celery, chopped
8 oz. mushrooms, sliced
4 cloves garlic, minced
1/2 cup flour
7 cups beef broth
1 cup heavy cream mixed with 2 tablespoons cornstarch**
1 teaspoon Worcestershire sauce
1 teaspoon dried parsley
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1/4-1/2 teaspoon red pepper flakes

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.

SWEDISH MEATBALL SOUP



Swedish Meatball Soup image

Made with tender, juicy meatballs, hearty egg noodles, and a deliciously creamy sauce, this Swedish Meatball Soup is the ultimate comfort food.

Provided by @MakeItYours

Number Of Ingredients 34

⅓ cup regular breadcrumbs
½ cup milk
2 tablespoons heavy cream
1 large egg
1½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon allspice
¼ teaspoon nutmeg
1 tablespoon minced fresh parsley
1 tablespoon unsalted butter
1 tablespoon oil
½ medium yellow onion (minced)
1 large clove garlic (minced)
1 pound ground chicken or pork
1½ pounds ground chuck
4 tablespoons unsalted butter
¼ cup all-purpose flour
3 cups low-sodium beef broth
3 cups low-sodium chicken broth
2 cups heavy cream
¾ cup sour cream
1 teaspoon Beef instant bouillon granules
1½ tablespoons low-sodium soy sauce
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
2 teaspoons apple cider vinegar
1 tablespoon granulated sugar
½ teaspoon freshly ground black pepper
Salt (if needed)
8 ounces egg noodles (medium, narrow or Kluski egg noodles (1 standard package))
2 tablespoons minced fresh parsley
Lingonberry jam or cranberry sauce
Chopped fresh parsley
Sour cream

Steps:

  • HowToSection For the Meatballs Array
  • HowToSection For the Sauce & Noodles Array

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