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- 1 lb ground beef - 1 lb ground pork - 1 cup fresh breadcrumbs - 1/2 cup whole milk - 1 small onion, finely chopped, divided - 2 cloves garlic, minced - 1 teaspoon ground nutmeg - 1 teaspoon ground allspice - Salt and freshly ground black pepper to taste For the meatballs, I mix ground beef and ground pork. This blend gives the soup a rich taste. I add fresh breadcrumbs to keep the meatballs light and soft. Whole milk helps bind everything together. I also add half of a finely chopped onion and minced garlic for extra flavor. I season the mix with nutmeg, allspice, salt, and pepper. These spices add warmth and depth to the dish. - 4 cups beef broth or stock - 2 cups baby carrots, roughly chopped - 1 cup potatoes, diced into small cubes - 1 cup fresh spinach leaves Next, I turn to the veggies. I use baby carrots and small cubes of potatoes. They soak up the broth's flavor. I prefer beef broth for its hearty taste, but you can use stock. Fresh spinach adds a pop of color and nutrition at the end of cooking. - 1 cup heavy cream - Fresh dill sprigs for garnish For creaminess, I stir in heavy cream. It makes the soup rich and smooth. I finish the dish with fresh dill sprigs. This herb adds a bright touch and enhances the flavor. {{ingredient_image_2}} To start, gather your ground beef and pork. In a large bowl, combine 1 pound of each meat. Then, add 1 cup of fresh breadcrumbs and 1/2 cup of whole milk. Next, include half of the finely chopped onion, 2 minced garlic cloves, 1 teaspoon of ground nutmeg, 1 teaspoon of ground allspice, and a good pinch of salt and pepper. Use your hands to mix everything gently. Be careful not to overwork the mixture. This keeps the meatballs tender. After mixing, shape the meat into small meatballs, about 1 inch in size. Place them on a plate and let them rest while you prepare the soup. In a large pot or Dutch oven, heat a splash of oil over medium heat. Once the oil shimmers, add the rest of the chopped onion. Sauté for 2-3 minutes until it becomes clear and fragrant. Now it’s time to add the meatballs. Place them carefully in a single layer. Brown them on all sides for about 5-7 minutes. If you have many meatballs, cook them in batches. This helps them brown evenly and prevents steaming. Once the meatballs are golden, pour in 4 cups of beef broth. Bring this mixture to a gentle boil. Then, add 2 cups of chopped baby carrots and 1 cup of diced potatoes. Lower the heat and let the soup simmer for 15-20 minutes. This allows the flavors to mix and the vegetables to soften. After the vegetables are tender, stir in 1 cup of fresh spinach leaves and 1 cup of heavy cream. Let the soup simmer for another 5 minutes. This adds creaminess and balances the flavors. Finally, taste the soup and adjust the seasoning with more salt and black pepper if needed. To make perfect meatballs, avoid overmixing the meat. Mix just until combined. This keeps them tender. Use a mix of ground beef and pork for the best flavor. For size, aim for 1-inch meatballs. Cook them for about 5-7 minutes in the pot. Browning adds great taste and texture. Season the soup to fit your taste. Start with salt and pepper, then adjust as you like. Use homemade broth for a richer flavor. Store-bought broth can work, but it may lack depth. When serving, ladle the soup into large bowls. Top each bowl with fresh dill for color and flavor. Pair it with warm, crusty bread. The bread is perfect for dipping into the savory broth. You can also serve a simple green salad alongside for a complete meal. Pro Tips Keep Meatballs Tender: Be careful not to overwork the meat mixture when forming the meatballs; this helps maintain their tenderness. Batch Cooking: Brown the meatballs in batches if necessary. This prevents overcrowding in the pot, ensuring even cooking and a nice sear. Flavor Infusion: Allow the soup to simmer long enough for the vegetables to absorb the flavors of the broth, enhancing the overall taste of the dish. Garnish for Freshness: Fresh dill not only adds visual appeal but also enhances the flavor profile of the soup, making it more aromatic and delicious. {{image_4}} You can switch out the beef and pork for turkey or chicken. This makes a lighter soup. The taste will change, but it will still be tasty. For a meat-free option, try using vegetarian or vegan meatballs. There are many brands available. You can also make your own with beans or lentils. Just ensure they hold together well when cooked. If you need a dairy-free option, use coconut milk or a nut-based cream instead of heavy cream. This keeps the soup rich and creamy. For vegetables, you can add seasonal choices like squash, kale, or peas. These add color and nutrition. Feel free to mix in your favorites to make the soup your own. Want to change the flavor? Try adding fresh or dried herbs. Thyme, parsley, or oregano can enhance the taste. You can also add spices, such as paprika or cayenne, for a kick. For a fun twist, try adding cheese or mushrooms. Cheese can melt into the soup for creaminess, while mushrooms add an earthy flavor. Experimenting lets you create a unique dish every time! To store your Swedish meatball soup, let it cool first. Pour it into airtight containers. This keeps moisture in and smells out. You can store it in the fridge for about 3 to 4 days. If you want to enjoy it later, consider freezing it instead. Freezing soup is simple. First, let the soup cool completely. Then, use freezer-safe containers or bags. Leave some space at the top for expansion. You can freeze the soup for about 3 months. When you want to eat it, take it out of the freezer. Place it in the fridge overnight for slow thawing. You can also thaw it in a pot on low heat. To reheat, the stove works best. Pour the soup into a pot over medium heat. Stir it often to avoid sticking. If the soup is too thick, add a bit of water. Avoid using a microwave if possible. It can make the meatballs tough. Always check the soup's temperature before serving to make sure it’s hot enough. If you need a substitute for breadcrumbs, try these options: - Crushed crackers: They add crunch and flavor. - Oats: Rolled oats can bind well and add texture. - Almond flour: A great low-carb choice. - Coconut flour: Works for gluten-free diets. - Ground nuts: They add richness and taste. These alternatives keep your meatballs moist and flavorful. To make Swedish meatballs from scratch, follow these steps: 1. Mix the meats: Combine ground beef and ground pork in a bowl. 2. Add breadcrumbs: Include fresh breadcrumbs for texture. 3. Pour in milk: This keeps the meatballs tender. 4. Season: Use nutmeg, allspice, salt, and pepper. 5. Shape: Form the mixture into small balls, about one inch wide. 6. Cook: Brown them in a pan until golden. These steps create a flavorful base for your soup. Yes, you can make this soup in a slow cooker! Here’s how: 1. Prepare meatballs: Follow the meatball steps, then place them in the slow cooker. 2. Add broth: Pour in beef broth along with chopped carrots and potatoes. 3. Set temperature: Cook on low for 6-8 hours or high for 3-4 hours. 4. Finish with cream: Stir in heavy cream and spinach shortly before serving. This method gives you a warm, hearty meal with minimal effort. You can store Swedish Meatball Soup safely for up to 3 days in the fridge. To keep it fresh: - Use airtight containers: This prevents air from changing the taste. - Label with the date: This helps you track freshness. For longer storage, freeze it for up to 3 months. Just thaw it overnight in the fridge before reheating. Swedish Meatball Soup combines delicious meatballs, fresh veggies, and flavorful broth. You learned how to prepare the meatball mixture, cook them perfectly, and create a rich soup. Tips for variations and storage enhance your cooking experience. This comforting dish is versatile and easy to customize. Whether you enjoy it fresh or saved for later, it brings warmth to any meal. Try this recipe and enjoy every bite.

Swedish Meatball Soup Delight

A hearty and creamy soup filled with tender meatballs, fresh vegetables, and rich flavors.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Swedish
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 lb ground beef
  • 1 lb ground pork
  • 1 cup fresh breadcrumbs
  • 0.5 cup whole milk
  • 1 small onion, finely chopped, divided
  • 2 cloves garlic, minced
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • to taste salt and freshly ground black pepper
  • 4 cups beef broth or stock
  • 2 cups baby carrots, roughly chopped
  • 1 cup potatoes, diced into small cubes
  • 1 cup fresh spinach leaves
  • 1 cup heavy cream
  • for garnish fresh dill sprigs

Instructions
 

  • In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, half of the finely chopped onion, minced garlic, ground nutmeg, ground allspice, and a generous pinch of salt and pepper. Use your hands to mix the ingredients until just combined; be careful not to overwork the mixture to keep the meatballs tender.
  • With your hands, shape the mixture into small meatballs, approximately 1 inch in diameter. Place the formed meatballs on a plate and set them aside to rest.
  • In a large pot or Dutch oven, heat a splash of oil over medium heat. Once the oil is shimmering, add the remaining chopped onion and sauté for 2-3 minutes until it becomes translucent and fragrant.
  • Gently add the meatballs to the pot in a single layer, browning them evenly on all sides for about 5-7 minutes. If necessary, cook the meatballs in batches to avoid overcrowding and ensure even cooking.
  • Once the meatballs have developed a nice golden-brown crust, carefully pour in the beef broth. Bring the mixture to a gentle boil.
  • Add the chopped carrots and diced potatoes to the pot. Lower the heat and allow the soup to simmer for 15-20 minutes, or until the vegetables are tender and infused with flavor.
  • Stir in the fresh spinach leaves and heavy cream, allowing the soup to simmer for an additional 5 minutes. This will create a creamy texture and balance the flavors beautifully.
  • Taste the soup and adjust the seasoning with more salt and freshly cracked black pepper as desired before serving.

Notes

Serve with warm, crusty bread for dipping.
Keyword comfort food, meatballs, soup