Swedish Meatball Soup

    Warm and comforting, this cozy Swedish meatball soup is the perfect meal for chilly days. Juicy meatballs simmer in a rich, savory broth with tender noodles, making every spoonful satisfying. It’s easy to make and sure to become a family favorite!

    Overhead shot of swedish meatball soup.

    Reasons You’ll Love This Recipe

    • Comforting & Hearty: This Swedish meatball soup is packed with the best warm, savory flavor! Tender, juicy meatballs in a creamy, savory broth and bold flavors of the Dijon mustard and Worcestershire create the most incredible taste. If you love these flavors, try our Swedish meatball casserole too!
    • Easy to Make: This is a fuss-free recipe that comes together effortlessly, making it perfect for busy weeknights or lazy weekends at home. You can also use frozen meatballs to save time!
    • Family-Friendly: Even picky kids love this meal! With meatballs, noodles, and a creamy broth, this soup is a hit with everyone. We like to enjoy it with some crusty bread or soft rolls!

    Twist on a Classic

    I’m thrilled to share this Swedish meatball soup recipe with you guys. I know how much you love Swedish meatballs, and this is a delicious variation of it. Nothing beats a homemade meatball, but if you are short on time, frozen meatballs work just fine. Your family will love cozying up to a warm bowl of this creamy, hearty soup!

    Ingredients Needed

    Overhead shot of labeled meatball ingredients.
    Overhead shot of labeled soup ingredients.

    How to Make Swedish Meatball Soup

    This Swedish meatball soup recipe only requires a handful of simple ingredients. Plus, many of the ingredients are pantry staples! Then, you just need about 20 minutes of hands-on time, let everything simmer together on the stove and you’ll have an amazing bowl of soup ready to enjoy!

    Meatballs

    1. Combine the Meatball Ingredients: In a large bowl, add the lean ground beef, bread crumbs, egg, minced onion, minced garlic, dried parsley, ground allspice, ground nutmeg, black pepper, and salt. Mix until well combined.
    2. Form the Meatballs: Scoop the meatball mixture into 1 ½ tablespoon-sized pieces and then roll into balls, about 20 meatballs.
    3. Cook: Heat the oil in a large pot over medium-high heat, then add the meatballs and cook until the meatballs are browned on all sides, about 10 minutes. Remove the cooked meatballs from the pot and set aside.

    Swedish Meatball Soup

    1. Sauté the Onion: Returning to the same pot, add the butter and diced onion. Cook until the onion is tender, about 3 minutes. Add the garlic and cook for 1 minute, then whisk the flour into the onion mixture to create a paste. 
    2. Add the Broth and Simmer: Slowly whisk in the beef broth and half and half. Stir in the Worcestershire sauce, Dijon mustard, and salt and pepper to taste. Bring the soup to a boil then reduce the heat to low.
    3. Add the Noodles: Add the egg noodles to the pot and cook until the noodles are nearly done, about 5-8 minutes.
    4. Continue to Cook with Meatballs: Add the meatballs back to the pot and continue to cook on low heat until the noodles are tender. Remove the Swedish meatball soup from the heat and garnish with fresh parsley, if desired.
    Overhead shot of onions cooking in a pot with butter, garlic, and flour. Creating a roux for the base of Swedish meatball soup.
    Angle shot of someone pouring half and half into the beef broth and onion mixture.
    Angle shot of someone pouring noodles into the cream broth.
    Overhead shot of someone placing the meatballs into the cream broth.

    Variations for Swedish Meatballs

    With these easy tips and tweaks, you can make this Swedish meatball soup your own! From a time-saving option to spice variations, these ideas will help you create a dish everyone will enjoy.

    • Can I use dried spices? Onion powder and garlic powder can be used in place of fresh onion and garlic. Use 2 tablespoons in place of ¼ cup minced onion and 1 teaspoon garlic powder in place of the minced garlic. If using dried spices, you don’t need to saute the onion and garlic in the soup. Just heat the butter, whisk in the flour, and add the dried spices with the liquids. 
    • Is there a crockpot version? I wouldn’t recommend making this soup in the crockpot, but you can prepare it and add it all to a crockpot to keep it warm.
    • ***Time-saving tip! You can use premade frozen meatballs for this recipe in place of homemade.
    Close up shot of Swedish meatball soup.

    Storing Leftover Swedish Meatball Soup

    • In the Refrigerator: Store leftovers in the fridge for up to 3 days in an airtight container. 
    • In the Freezer: You can freeze the meatballs separately in an airtight container for up to 3 months. I don’t recommend freezing the soup altogether as the egg noodles will become soggy when reheated, and the soup base might separate.
    Overhead shot of plated Swedish meatball soup.

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