Ingredients
Meatballs
- 1 lb ground beef
- ¼ cup panko bread crumbs
- 1 tsp dried parsley
- 1 tsp kosher salt
- ¼ tsp allspice
- ¼ tsp nutmeg
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp ground pepper
- 1 large egg
Soup Base
- 2 tbsp butter
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 2 stalks celery, diced
- 2 tbsp flour
- 4 cups beef broth
- 2 cups water
- ½ cup heavy cream
- 2 tbsp Worcestershire sauce
- 2 tsp Dijon mustard
- 1 tsp apple cider vinegar
- 8 oz egg noodles
Garnishes
- Sour cream, to taste
- Lingonberry jam, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Preheat and prepare baking sheet: Heat the oven to 400°F and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix meatball ingredients: In a large mixing bowl, combine ground beef, panko bread crumbs, dried parsley, salt, onion powder, garlic powder, allspice, nutmeg, ground pepper, and the egg. Gently mix with clean hands until just combined, taking care not to overwork the mixture to keep meatballs tender.
- Form and bake meatballs: Shape the mixture into mini meatballs using roughly one tablespoon of mixture per meatball. Arrange them evenly on the prepared baking sheet and bake for 10 minutes until the meatballs develop a golden crust and are cooked through.
- Sauté vegetables: While the meatballs bake, melt butter in a large soup pot or Dutch oven over medium heat. Add diced onion, carrots, and celery, stirring occasionally until the vegetables soften and release their flavors.
- Prepare the roux: Sprinkle the flour over the softened vegetables and cook for about 2 minutes, stirring frequently to eliminate the raw flour taste while thickening the base.
- Add liquids and seasonings: Gradually pour in half a cup of beef broth while stirring to create a smooth mixture. Then add the remaining broth and water, stirring until fully incorporated and smooth. Stir in heavy cream, Worcestershire sauce, Dijon mustard, and apple cider vinegar. Bring the mixture to a gentle simmer.
- Cook egg noodles: Add the egg noodles to the simmering soup and cook according to package instructions minus 2 minutes, as they will finish cooking later.
- Combine meatballs and finish cooking: Gently add the baked meatballs to the pot and cook for an additional 2-3 minutes until the noodles are tender and meatballs are warmed through. The broth should be slightly thickened at this stage.
- Season and serve: Taste the soup and adjust salt and pepper as needed. Ladle into bowls and garnish with fresh parsley, sour cream, and lingonberry jam to balance savory and sweet flavors. Serve hot and enjoy your hearty Swedish Meatball Soup!
Notes
- Do not overmix the meatball mixture to keep the meatballs tender.
- Use fresh vegetables for the best flavor, but frozen diced vegetables can be used in a pinch.
- Lingonberry jam adds authentic Swedish sweetness, but you can substitute with cranberry sauce if unavailable.
- Make sure to undercook the noodles slightly before adding the meatballs so they don’t become mushy.
- Leftover soup stores well and can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Baking
- Cuisine: Swedish
