Swedish Meatball Soup Recipe - The Cookie Rookie® (2024)

4.65 from 54 votes

Author: Becky Hardin

For the Meatballs

• ▢ 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

For the Sauce & Noodles

• ▢ 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

To Garnish

• ▢ Lingonberry jam or cranberry sauce
• ▢ Chopped fresh parsley
• ▢ Sour cream

For the Meatballs

• Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 400°F. Cover 2 large baking sheets with foil and spray the foil with cooking spray.

• In a large bowl, combine breadcrumbs, milk, cream, egg, salt, pepper, allspice, nutmeg, and parsley. Set the mixture aside to allow the milk to soak into the breadcrumbs, at least 10 minutes.

  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

• Heat 1 tablespoon butter and 1 tablespoon oil in a medium skillet over medium heat. Add the minced onion and sauté until translucent. Add the minced garlic and sauté 30 seconds. Transfer the onion/garlic mixture to the breadcrumb mixture.

  1 tablespoon unsalted butter, 1 tablespoon oil, ½ medium yellow onion, 1 large clove garlic

• Once the breadcrumb mixture is ready, add the ground chuck and chicken. Mix well (but don’t over-mix or meatballs will be tough) using a wooden spoon.

  1 pound ground chicken or pork, 1½ pounds ground chuck

• Roll the mixture into 1-inch balls (or use a 1-inch scoop) and place on the prepared sheet pan 1 inch apart.

• Bake meatballs for about 12-15 minutes or until no longer pink in the center.

• Remove from the oven and place the meatballs on a paper towel-lined baking sheet until ready to use.

For the Sauce & Noodles

• While the meatballs are cooking, prepare the sauce.

• Make a roux by melting the butter in a large skillet. Add the flour to the butter and whisk well. Cook over medium-low heat, whisking often, until mixture is creamy and turns a dark golden brown.

  4 tablespoons unsalted butter, ¼ cup all-purpose flour

• Add beef broth, chicken broth, cream, sour cream, bouillon granules, soy sauce, Worcestershire sauce, Dijon mustard, cider vinegar, sugar, and black pepper. Taste, then season with salt, only if needed.

  3 cups low-sodium beef broth, 3 cups low-sodium chicken broth, 2 cups heavy cream, ¾ cup sour cream, 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, 1 teaspoon Beef instant bouillon granules

• Bring to a boil over medium heat, and add the noodles. Restore the soup to a boil and reduce heat to low to simmer until noodles are al dente.

  8 ounces egg noodles

• Add the meatballs, and simmer, stirring gently & often, until noodles are cooked through and soup has reduced to desired consistency. (See recipe note.)

• Add chopped parsley and stir gently.

  2 tablespoons minced fresh parsley

• Serve and garnish with dollops of Lingonberry jam, sour cream, and a sprinkle of additional chopped fresh parsley.

  Lingonberry jam or cranberry sauce, Chopped fresh parsley, Sour cream

• For a Thicker Soup: Before adding the meatballs, mix together 2 tablespoons cornstarch and 2 tablespoons cold milk or cold water and add it to the sauce, stir over medium-high heat until mixture thickens then reduce heat to simmer.
• Quantity: The meatball portion of this recipe makes about 60-70 (1-inch ) meatballs. Add as many meatballs as you like to the soup and save any extras for a quick snack or meal.

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

Upload A PhotoTag on
InstaLeave A Rating