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To make the meatballs, you need a few key items. You will need: - 1 pound ground beef (or a mix of beef and pork) - 1/4 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 1 tablespoon Worcestershire sauce - 1 teaspoon allspice - Salt and pepper to taste These simple ingredients create the heart of the dish. The beef or pork mix adds richness. The cheese and breadcrumbs keep the meatballs moist and tender. The soup’s broth and vegetables give it flavor and depth. You will need: - 4 cups beef broth - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium carrots, sliced - 1 cup potatoes, diced - 1 cup frozen peas Beef broth creates a savory base. The onion and garlic add sweetness and aroma. Carrots and potatoes bring texture and nutrition, while peas add color and taste. Garnishes and seasonings elevate the soup. You will need: - 1 tablespoon olive oil - Fresh dill, for garnish - Salt and pepper to taste Olive oil helps to brown the meatballs and adds flavor. Fresh dill brings a bright note to the bowl. Always taste and adjust salt and pepper to make it just right. {{ingredient_image_1}} To make the meatballs, I start by mixing the ground beef with breadcrumbs, Parmesan cheese, and one egg. I add Worcestershire sauce for flavor and a touch of allspice for warmth. Don’t forget to add salt and pepper to taste! Once everything is in the bowl, I use my hands to mix it well. Then, I form small meatballs, about one inch in diameter. This size helps them cook evenly and fit nicely in the soup. Next, I heat olive oil in a large pot over medium heat. I add the meatballs in batches, being careful not to crowd the pot. I cook them for about 5 to 7 minutes, turning them until they are browned on all sides. This step adds a lovely flavor to the meatballs. After browning, I remove them from the pot and set them aside. In the same pot, I add diced onion and minced garlic. I sauté them for about 3 minutes until the onion looks translucent. This builds a great base for the soup. Next, I pour in four cups of beef broth and bring it to a simmer. I add sliced carrots and diced potatoes, letting them cook for about 10 minutes. This makes the veggies tender and flavorful. Once the vegetables are ready, I return the browned meatballs to the pot and stir in one cup of frozen peas. I let everything simmer for another 5 to 7 minutes. Finally, I stir in one cup of heavy cream for a rich finish. After a few more minutes, I check the seasoning, adding more salt and pepper if needed. To get the best meatballs, use a mix of beef and pork. This adds flavor and keeps them juicy. Make sure your meat is cold before mixing. Cold meat helps the meatballs hold shape. When you mix the ingredients, don’t overwork the meat. Mix just until combined for a tender bite. Form the meatballs into small, uniform balls, about one inch wide. This size cooks evenly. Spices make your soup pop! Use allspice to give a warm, sweet flavor. Add salt and pepper to taste. I like to mix fresh herbs, too. Dill is great for garnish and adds brightness. For a twist, try a pinch of nutmeg or paprika. These spices lift the flavors and make your soup unique. Start with a good base. Sauté onions and garlic until soft. This builds a tasty foundation. When adding broth, let it simmer gently. This helps flavors meld. Stir in heavy cream slowly for a rich texture. Make sure not to boil the soup after adding cream. Boiling can cause it to curdle and ruin the smoothness. Keep it warm and serve with fresh dill on top for a lovely finish. Pro Tips Use Fresh Herbs: Fresh dill adds a bright flavor that complements the creamy soup perfectly. Add it just before serving for the best taste. Customize Your Meatballs: Feel free to mix different meats such as turkey or chicken for a lighter option. Just ensure the meat is well-seasoned. Make Ahead: This soup can be made ahead of time and stored in the fridge. The flavors will deepen, making it even tastier the next day! Thicken the Soup: For a thicker consistency, you can mash some of the potatoes in the soup or add a tablespoon of cornstarch mixed with water. {{image_2}} If you want to change up the meat, you have options. Ground turkey works well as a leaner choice. It has less fat but still gives great flavor. You can also try ground chicken for a lighter soup. Mixing beef and pork gives a nice balance of taste and texture. Each option can make your cozy Swedish meatball soup unique. You can add your favorite veggies to this soup. Instead of carrots, try green beans or bell peppers. They add a nice crunch and color. If you want to skip potatoes, use cauliflower for a low-carb choice. Zucchini or corn can also work great in this soup. Feel free to mix and match based on what you have. Do you prefer a creamier soup? You can add more heavy cream for richness. If you like broth better, cut back on the cream. Use more beef broth instead. This change keeps the soup light and tasty. You can also add a splash of lemon juice for brightness. It brings a fresh taste to the cozy flavors. To keep your cozy Swedish meatball soup fresh, let it cool first. Use airtight containers to store it. This helps prevent spoilage. You can keep the soup in the fridge for up to three days. If you plan to enjoy it later, think about freezing it. Reheat your soup on the stove for the best taste. Pour it into a pot over medium heat. Stir it often to warm it evenly. You can also use the microwave if you're short on time. Just cover the bowl and heat it in short bursts, stirring in between. To freeze the soup, make sure it’s fully cooled. Use freezer-safe containers or bags. Leave some space at the top, as liquids expand when frozen. Your meatball soup can last in the freezer for up to three months. When you’re ready to eat, thaw it overnight in the fridge before reheating. To make Swedish meatballs from scratch, you start with good meat. I often use a mix of ground beef and pork. In a bowl, combine: - 1 pound ground beef (or a mix of beef and pork) - 1/4 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 1 tablespoon Worcestershire sauce - 1 teaspoon allspice - Salt and pepper to taste Mix these ingredients well. Then, form them into small meatballs, about 1 inch wide. This helps them cook evenly. After that, heat olive oil in a pot. Brown the meatballs on all sides for about 5-7 minutes. This step gives them a nice color and flavor. Set them aside for later. Yes, you can use ground turkey instead of beef. Ground turkey makes the dish lighter. It still tastes great, but the flavor will be a bit different. Turkey is leaner, so your meatballs might be less juicy. To keep them moist, consider adding a bit more cream or some extra seasoning. Swedish meatball soup is filling on its own, but a few sides can make it even better. Here are some ideas: - Crusty bread for dipping - A simple green salad - Roasted vegetables for added flavor These sides complement the warm, creamy soup well. You can mix and match to find your favorite combo! This blog post covers the key steps to make delicious Swedish meatball soup. We discussed the essential ingredients, from meat and broth to the right spices. You learned how to create flavorful meatballs and a tasty soup base. I shared tips for the best texture and cooking methods. You can try different meats and veggies for your own twist. Remember to store and reheat safely for later enjoyment. Enjoy crafting your soup adventure!

Cozy Swedish Meatball Soup

A comforting soup featuring meatballs made from a blend of beef and pork, served in a creamy broth with vegetables.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Swedish
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 pound ground beef (or a mix of beef and pork)
  • 0.25 cup breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 1 large egg
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon allspice
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 medium carrots, sliced
  • 1 cup potatoes, diced
  • 1 cup frozen peas
  • 1 cup heavy cream
  • for garnish fresh dill

Instructions
 

  • Make the Meatballs: In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, Worcestershire sauce, allspice, salt, and pepper. Mix until well combined. Form into small meatballs, about 1 inch in diameter.
  • Brown the Meatballs: Heat olive oil in a large pot over medium heat. Add meatballs in batches and cook until browned on all sides, about 5-7 minutes. Remove from pot and set aside.
  • Sauté Vegetables: In the same pot, add diced onion and garlic. Sauté for about 3 minutes until the onion is translucent.
  • Add Broth and Vegetables: Pour in beef broth and bring to a simmer. Add sliced carrots and diced potatoes. Let simmer for about 10 minutes until vegetables are tender.
  • Simmer with Meatballs: Return the browned meatballs to the pot and stir in the frozen peas. Continue to simmer for another 5-7 minutes.
  • Creamy Finish: Stir in the heavy cream and let cook for an additional few minutes until warmed through. Check for seasoning, adding more salt and pepper if needed.
  • Serve: Ladle soup into bowls and garnish with fresh dill.

Notes

Garnish with fresh dill for added flavor.
Keyword comfort food, meatballs, soup