There’s something so comforting about Swedish Meatball Soup. It’s everything you love about the classic Swedish meatballs—creamy gravy, gentle spice, and soft textures—but served in a warm, soothing bowl. Each spoonful combines tender meatballs, buttery potatoes, and sweet carrots in a velvety broth that feels like a hug from the inside out. If you love cozy, European-inspired recipes, this one will quickly become your go-to on cold nights.
Table of Contents
Why you’ll love this Swedish Meatball Soup
This recipe captures everything wonderful about Scandinavian home cooking: simple, wholesome ingredients turned into something extraordinary.
- Creamy, cozy, and deeply flavorful
- Family-friendly and easy to prepare in under an hour
- Uses simple pantry ingredients with gourmet results
- Perfect for meal prep and reheats beautifully
- Freezer-friendly comfort food
- Balanced with protein, vegetables, and richness
I first made this soup after a snowy winter weekend near Austin, remembering the flavors of Sweden I’d once tried at a cozy Nordic café. The first taste brought me right back—nutmeg, allspice, and that creamy broth blending into something nostalgic.
Since then, this recipe has become a staple in my home, much like my Hearty Lasagna Soup—both warm, hearty, and filled with soul.
Ingredients you’ll need
You’ll love how these simple ingredients come together to create a rich, balanced soup.
Main Ingredients
- Ground beef – juicy, flavorful base
- Breadcrumbs – holds the meatballs together
- 1 large egg – binds ingredients
- Milk – keeps meatballs tender
- Finely chopped onion – sweet flavor foundation
- Salt – essential seasoning
- Ground nutmeg – signature Swedish flavor
- Ground allspice – adds warmth and depth
- Butter – for sautéing and richness
- Flour – thickens the broth
- Chicken or beef broth – builds the base flavor
- Heavy cream – gives that iconic creamy Swedish texture
- Potatoes, peeled and diced – hearty addition
- Carrots, sliced – color and natural sweetness
- Celery, chopped – adds aromatic flavor
- Fresh parsley – bright garnish
- Salt and pepper – for final seasoning
Optional Add-ons or Substitutes
- Use turkey or chicken instead of beef/pork for a lighter version.
- Substitute cream with coconut or oat cream for a dairy-free take.
- Add a pinch of mustard or Worcestershire sauce for complexity.
- Mix in mushrooms for an earthy depth.
- Serve with egg noodles or crusty bread for a full meal.
Step-by-step instructions
Making this soup is about patience and layering—just like Swedish comfort food is meant to be.
- Make the meatballs: In a bowl, combine ground meat, breadcrumbs, milk, egg, onion, salt, nutmeg, and allspice. Mix gently until combined, then form small meatballs (about 1 inch).
- Brown the meatballs: Melt butter in a large pot over medium heat. Add meatballs in batches and brown on all sides (they don’t need to be fully cooked yet). Remove and set aside.
- Start the soup base: In the same pot, add more butter if needed and whisk in flour. Stir for 1–2 minutes to form a roux. Gradually add broth while whisking to create a smooth base.
- Add vegetables: Stir in potatoes, carrots, and celery. Bring to a gentle simmer and cook for 10 minutes.
- Add meatballs: Return the browned meatballs to the pot and simmer another 15–20 minutes until meatballs and vegetables are tender.
- Finish with cream: Lower the heat and stir in heavy cream. Simmer another 5 minutes until slightly thickened. Season with salt and pepper to taste.
- Garnish and serve: Top with fresh parsley and serve warm.
Quick reminders:
- Don’t overmix meatballs; keep them tender.
- Brown in batches for better caramelization.
- Simmer gently—boiling can toughen the meat.
- Taste as you go to adjust seasoning.
This same technique of slow-simmered comfort is what makes my Meatball and Mashed Potato Bake such a hit—familiar flavors, perfectly blended textures.
Expert tips for success
- Use a mix of beef and pork for the most authentic taste.
- Toast the flour slightly before adding broth—it adds nutty depth.
- Add broth slowly to avoid lumps in the roux.
- A touch of nutmeg goes a long way; don’t overdo it.
- For extra creaminess, stir in an extra splash of cream before serving.
- Make meatballs a day ahead for quicker prep.
If you love rich, slow-cooked flavor, this soup pairs perfectly with dishes like my Braised Short Ribs—both celebrate European comfort at its best.
Serving suggestions
This soup is perfect as a main dish or paired with sides for a hearty meal.
- Serve with crusty bread or buttery rolls for dipping.
- Pair with a fresh green salad or roasted vegetables.
- Add cooked egg noodles for extra heartiness.
- Sprinkle grated Parmesan for a savory finish.
- Enjoy alongside a crisp white wine or sparkling water with lemon.
It’s a dish that fits just as easily into weeknight dinners as it does into cozy weekend gatherings.
Storing and reheating
This soup stores and reheats beautifully—perfect for meal prepping.
How to store it
- Keep in airtight containers for up to 4 days in the fridge.
- Freeze up to 2 months; thaw overnight in the refrigerator.
- Store meatballs and broth separately for best texture when freezing.
How to reheat it
- Reheat on the stovetop over low heat until warmed through.
- Add a splash of broth or cream if the soup thickens too much.
- Microwave individual bowls in 1-minute intervals, stirring occasionally.
As with many soups, the flavors deepen overnight—making it even better the next day.
Nutrition information (per serving)
Serving Size: 1 bowl | Calories: 350 | Carbohydrates: 25g | Protein: 20g | Fat: 18g | Saturated Fat: 10g | Fiber: 3g | Sugar: 4g | Sodium: 750mg
Frequently asked questions
Can I use pre-made meatballs?
Yes, but homemade ones taste best. If using pre-made, simmer them directly in the broth after the vegetables soften so they absorb the flavors.
Can I make it dairy-free?
Absolutely! Use dairy-free milk and butter alternatives like oat cream or coconut cream. The flavor remains rich and satisfying.
Can I add noodles instead of potatoes?
Definitely! Egg noodles or even spaetzle make wonderful additions for a more classic Swedish-style dish, similar to my Hearty Cabbage and Dumplings.
Final thoughts
This Swedish Meatball Soup is more than just comfort food—it’s a celebration of warmth, family, and simplicity. From the first simmer of nutmeg-scented broth to the final spoonful of tender meatballs, it’s a dish that wraps you in cozy satisfaction.
I love serving it on cool evenings, especially when friends drop by unexpectedly. It’s a bowl that says, you’re home here.
- Always start with quality broth for deep flavor.
- Simmer gently for tenderness and creaminess.
- Serve it warm, with love—and maybe a second helping.
Swedish Meatball Soup
Ingredients
Equipment
Method
- In a bowl, combine ground meat, breadcrumbs, milk, egg, chopped onion, salt, nutmeg, and allspice. Mix gently until just combined, then form into small, ~1‑inch meatballs.
- In a large pot, melt butter over medium heat. Add meatballs in batches and brown on all sides; they don’t need to be fully cooked through. Remove and set aside.
- In the same pot, add a bit more butter if needed and whisk in flour to form a roux. Cook for 1–2 minutes, then gradually whisk in the broth to create a smooth base.
- Add diced potatoes, sliced carrots, and chopped celery. Bring to a gentle simmer and cook about 10 minutes until the vegetables begin to soften.
- Return the browned meatballs to the pot. Simmer another 15–20 minutes until meatballs are cooked through and vegetables are tender.
- Lower the heat and stir in heavy cream. Simmer for another 5 minutes until the soup is slightly thickened. Season with salt and pepper to taste.
- Ladle the soup into bowls, garnish with chopped fresh parsley, and serve warm (optionally with crusty bread or egg noodles).
Nutrition
Notes
- Quantities for some ingredients (like ground meat, vegetables, broth) are not specified in the original recipe, so you may adjust as needed depending on the number of servings.
