There is something extra comforting about a bowl of Swedish Meatball Soup on a cold day. It has the same cozy, nostalgic flavor as our classic Swedish Meatballs, only everything is tucked into a creamy, sippable broth that feels perfect for winter dinners. The meatballs stay tender, the broth is rich without being heavy, and the whole dish tastes like something you would want to curl up with at the end of a long day.
Tips and Tricks
- Warm the sour cream before adding it to the soup. Bringing it up to temperature keeps it smooth and prevents curdling.
- Let the meatballs get a good amount of color. The browning is what gives the soup its depth and adds that signature Swedish meatball flavor throughout the broth.
- Adjust the seasoning once everything comes together. Depending on your broth and noodle choice, the final pot may need a pinch more salt or a little extra Worcestershire.
Substitutions
If you prefer to skip the pork, you can use all ground beef and still get great results. The texture will be a little firmer, but the flavor holds up beautifully. You can also swap the sour cream for Greek yogurt if you want a tangier finish, just warm it slightly so it blends smoothly into the broth. And if you want a fully from scratch version, homemade egg noodles add a rich, buttery texture and cook quickly.
Storage and Reheating
The soup will thicken in the refrigerator as the noodles continue to absorb the broth. When reheating, add a splash of water or broth to loosen it and warm it gently on the stovetop. Leftovers keep well in an airtight container for up to three days.
Swedish Meatball Soup
Ingredients
For the Meatballs:
- ½ pound ground beef
- ½ pound ground pork
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 small yellow onion, diced (about ½ cup)
- ½ teaspoon minced garlic
- ½ tablespoon fresh parsley, chopped
- ½ cup plain bread crumbs
- ⅓ cup whole milk
- 1 large egg, room temperature
- 2 tablespoons unsalted butter
For the Soup:
- 1 cup sour cream, warmed
- ½ cup all-purpose flour
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 6 cups beef broth
- 12 ounces egg noodles, uncooked
- Fresh parsley, chopped (for garnish)
Instructions
- In a large bowl, combine ground beef, ground pork, kosher salt, black pepper, diced onion, minced garlic, and chopped parsley. Stir until just combined.
- In a medium bowl, mix together bread crumbs, whole milk, and egg until fully incorporated.
- Add the milk mixture to the meat mixture. Using your hands, gently mix everything together until just combined. Do not overwork the meat.
- Roll the meat mixture into 1-inch balls and set aside on a plate or tray.
- In a large Dutch oven over medium heat, melt the butter. Once melted, add the meatballs in a single layer, working in batches if necessary to avoid overcrowding.
- Cook the meatballs, turning occasionally to brown all sides, for 10-12 minutes or until fully cooked through. Transfer the cooked meatballs to a plate and cover loosely with foil to keep warm.
- Reduce the heat to low. In the same Dutch oven, add the warm sour cream, flour, Worcestershire sauce, kosher salt, and black pepper. Stir constantly, scraping up any browned bits from the bottom of the pot, until the mixture is heated through and smooth.
- Increase the heat to medium. Slowly pour in the beef broth while whisking, making sure there are no lumps. Bring the mixture to a boil.
- Once boiling, add the uncooked egg noodles. Cover the pot, reduce heat to low, and simmer for 7-8 minutes, stirring occasionally, until the noodles are tender.
- Return the cooked meatballs to the pot and stir gently to combine and heat through.
- Serve hot, garnished with chopped fresh parsley. A dollop of sour cream on top is optional but delicious.
This recipe was inspired by Swedish Meatball Soup on iamhomesteader.com.
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