There’s something about a bowl of soup that feels like a warm hug on a chilly evening, right? And Swedish Meatball Soup? Oh, it’s like the ultimate comfort food that wraps you in nostalgia and coziness, especially when the nights are getting longer and a bit too crisp.
I remember my grandma making a similar version during our family gatherings—those meatballs were always the first to disappear! The delightful aroma would sneak through every corner of the house, luring us all into the kitchen. Speaking of kitchens, did you hear about the new kitchen gadgets that are all the rage this year?
Anyway, back to the soup—it’s simple yet hearty, with flavors that dance around, teasing your senses with every spoonful. Perfect for those evenings when you want nothing more than to snuggle up in a cozy blanket with a hot bowl of something delicious. Let’s, uh—let’s get cooking, shall we?
Steps
- In a large bowl, mix ground beef, ground pork, salt, pepper, diced onion, minced garlic, and chopped parsley until well combined.
- In a separate bowl, combine bread crumbs, whole milk, and an egg. Mix the milk blend into the meat mixture with your hands, being careful not to overwork the meat.
- Shape the mixture into 1-inch meatballs and set them aside. Melt butter in a Dutch oven over medium heat and cook the meatballs, rotating them to brown all sides for about 10-12 minutes.
- Transfer the cooked meatballs to a plate and cover to keep warm. Using the same pot, add sour cream, flour, Worcestershire sauce, salt, and pepper over low heat, stirring to incorporate the browned bits from the pot.
- Increase the heat to medium and gradually whisk in the beef broth, ensuring there are no lumps. Bring the mixture to a boil, then add the egg noodles.
- Cover the pot, reduce the heat to low, and simmer for 7-8 minutes, stirring occasionally until the noodles are fully cooked. Add the cooked meatballs back into the pot and stir to combine.
- Garnish the soup with chopped parsley before serving. Optionally, serve with additional sour cream on the side.
Ingredients
- ½ pound ground beef
- ½ pound ground pork
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 small yellow onion, diced (about ½ cup)
- ½ teaspoon garlic, minced
- ½ tablespoon fresh parsley, chopped
- ½ cup (54 g) plain bread crumbs
- ? cup (82 g) whole milk
- 1 large egg, room temperature
- 2 tablespoons unsalted butter
- 1 cup (230 g) sour cream, warmed
- ½ cup (62.5 g) all-purpose flour
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 6 cups (48 ounces) beef broth
- 8 ounces egg noodles, uncooked
- Parsley, chopped for garnish
FAQ
- Can I prepare the Swedish meatballs in advance?
- Yes, you can prepare the meatballs ahead of time. You can refrigerate the uncooked meatballs for 1-2 days or freeze them for up to 2-3 months. Cooked meatballs can also be frozen for up to 3 months.
- Is it possible to use store-bought meatballs for this recipe?
- Yes, store-bought meatballs can be used, but it’s recommended to brown them first before adding to the soup. Keep in mind that they may have a different taste compared to homemade meatballs, which are the highlight of this dish.
- How do I store Swedish Meatball Soup properly?
- Allow the soup to cool to room temperature, then store it in an airtight container in the refrigerator for up to 3-4 days. You can reheat it on the stovetop or in the microwave when ready to serve.
- What is the best way to serve Swedish Meatball Soup?
- Garnish the soup with chopped parsley and serve with a dollop of sour cream for added richness and flavor.
- Can I make homemade egg noodles for this soup?
- Yes, you can use either store-bought or homemade egg noodles, depending on your preference. Homemade noodles can add a nice touch to the dish.
Tips
- Prepare Meatballs in Advance: To save time when making the soup, consider preparing the meatballs ahead of time. You can refrigerate them uncooked for 1-2 days or freeze them for up to 2-3 months. If you choose to freeze cooked meatballs, make sure they are completely cooled before storing them in the freezer.
- Opt for Homemade Meatballs: While store-bought meatballs can be used, homemade ones offer superior flavor and texture, elevating the overall dish. If using store-bought, ensure they are browned before adding them to the soup.
- Avoid Overcrowding the Pot: When cooking the meatballs, work in batches to avoid overcrowding the pot. This ensures that the meatballs are evenly browned and cooked through.
- Store Properly for Delicious Leftovers: Allow the soup to cool to room temperature before storing it in an airtight container in the refrigerator. The soup can be stored for up to 3-4 days, and the flavors will continue to develop, making the leftovers just as delicious.
Equipment
- Dutch oven
