Swedish Meatball Soup

If comfort food had a middle name, it would be this Swedish Meatball Soup! Featuring juicy meatballs in a creamy, utterly delicious broth, this soup is so cozy and comforting, you’ll want to make it on repeat.

Swedish meatballs are the very definition of comfort food but if you add soup into the mix, you end up with a dish so hearty and cozy it feels like a warm blanket for your soul.

We love this particular soup in our home because it’s extra hearty and filling. It’s also packed with protein and veggies so it’s really a complete meal that makes it the kind of comfort food that’s also good for you.

And if you love Swedish meatballs, try my vegetarian Swedish meatballs next!

What you’ll need

Meat—I typically make Swedish meatballs with lean ground beef, but you can use your favorite here. You can also use a mix of ground beef and ground pork.

Spices — To give the meatballs their distinctive flavor, I use a mix of garlic powder, onion granules, dried parsley, nutmeg, and allspice.

Veggies — A mix of onions, carrots, celery and garlic is the perfect veggie base for this meatball soup.

Broth — Beef broth is perfect for the soup because it compliments the meatballs beautifully.

Pasta — You can use any kind of small pasta you like, such as orecchiette, which is what I used, or your favorite egg noodles.

Sour cream — The sour cream is what makes the broth creamy and slightly tangy at the same time.

Worcestershire sauce + Dijon mustard — This combo gives the soup that distinctive Swedish gravy taste.

How to make Swedish meatball soup

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Make the meatballs: Combine the ground beef, garlic powder, onion granules, parsley, egg, milk, breadcrumbs, nutmeg, allspice, salt, and pepper. Form into small meatballs.

Brown and sauté: Brown the meatballs in olive oil and set them aside.

Melt the butter in the same pot, then sauté the onion, carrots, and celery until softened. Add the garlic and cook until fragrant.

Simmer: Stir in Worcestershire sauce and Dijon mustard, then pour in the beef stock and bring to a simmer.

Add the pasta and cook until al dente, then return the meatballs to the pot and simmer until heated through.

Finish and serve: Temper the sour cream with a bit of soup liquid, then stir it into the pot. Season with salt and pepper, garnish with parsley, and serve hot!

Substitutions and variations

• Make this recipe vegetarian by using these veggie Swedish meatballs instead.
• Add some extra veggies if you like, such as mushrooms or zucchini.
• Swirl in some heavy cream together with the sour cream for an extra creamy broth.

What to serve with Swedish meatball soup

• The soup is a complete meal on its own, but if you want to transform it into a real feast, serve it with your favorite crusty bread or even garlic bread on the side.
• For that authentic Swedish meatball experience, add a dollop of lingonberry jam to individual bowls before serving. I usually pick up a jar whenever I go to IKEA.
• Some pickled cucumbers go great with this soup!

Leftovers and storage

• Allow the soup to cool completely, then transfer it to an airtight container and store it in the fridge for up to 3 days.
• To reheat, warm it up gently on the stovetop over medium heat or pop individual portions in the microwave. You may need to add a splash of water or broth to loosen up the soup.
• I don’t recommend freezing this soup, but you can make a batch of meatballs and freeze them before cooking.

If you’ve tried this Swedish meatball soup recipe, please rate it and leave a comment below! I’d love to hear how it turned out.

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