Swedish Meatball Soup
Swedish Meatball Soup is a creamy, hearty soup made with homemade beef meatballs, egg noodles, beef broth, half and half, Dijon mustard, and warm spices.
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Servings: 4
Ingredients
For the Meatballs
- 1 lb lean ground beef
- 1/4 cup plain breadcrumbs
- 1 large egg
- 1/4 cup minced onion
- 2 tsp minced garlic
- 2 tsp dried parsley
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp olive oil
For the Soup
- 1/4 cup butter
- 1/4 cup diced onion
- 3 tsp minced garlic
- 1/4 cup all-purpose flour
- 6 cups beef broth
- 2 cups half and half
- 2 tbsp Worcestershire sauce
- 2 tsp Dijon mustard
- Salt and black pepper to taste
- 8 oz egg noodles
- Fresh parsley for garnish, optional
Instructions
Prepare the Meatball Mixture
- Place the lean ground beef in a large mixing bowl.
- Add the breadcrumbs, egg, minced onion, minced garlic, dried parsley, ground allspice, ground nutmeg, black pepper, and salt.
- Mix gently until all ingredients are evenly incorporated. Do not overmix, as this may result in dense meatballs.
Shape and Cook the Meatballs
- Scoop the meatball mixture into portions of approximately 1 1/2 tbsp each.
- Shape the portions into about 20 meatballs.
- Heat the olive oil in a large pot over medium-high heat.
- Add the meatballs to the pot in a single layer, working in batches if necessary.
- Cook for approximately 10 minutes, turning as needed, until the meatballs are browned on all sides.
- Remove the browned meatballs from the pot and set aside.
Prepare the Soup Base
- In the same pot, melt the butter over medium heat.
- Add the diced onion and cook for about 3 minutes, or until tender.
- Stir in the minced garlic and cook for 1 minute, or until fragrant.
- Add the all-purpose flour to the onion and garlic mixture.
- Whisk until a smooth paste forms.
- Gradually pour in the beef broth while whisking continuously to prevent lumps.
- Stir in the half and half, Worcestershire sauce, and Dijon mustard.
- Season with salt and black pepper to taste.
- Bring the soup to a boil.
- Reduce the heat to a simmer.
Cook the Noodles and Finish the Soup
- Add the egg noodles to the simmering soup.
- Cook for 5 to 8 minutes, or until the noodles are almost tender.
- Return the cooked meatballs to the pot.
- Continue simmering until the noodles are fully tender and the meatballs are heated through.
- Remove the soup from the heat.
- Garnish with fresh parsley, if desired.
- Serve warm.
Notes
To make this Swedish Meatball Soup gluten free, replace the plain breadcrumbs with certified gluten-free breadcrumbs.
Use a gluten-free all-purpose flour blend or cornstarch slurry in place of the all-purpose flour for thickening the soup.
Replace the egg noodles with certified gluten-free egg noodles or another gluten-free short pasta suitable for soups.
Confirm that the beef broth, Worcestershire sauce, Dijon mustard, dried parsley, spices, butter, half and half, and ground beef are gluten free.
If using packaged or pre-minced garlic, check the label for gluten-containing additives.
Use clean cookware, utensils, cutting boards, and serving bowls to prevent gluten cross-contact, especially when cooking for someone with celiac disease.