This Cozy Swedish Meatball Soup brings all the comfort of traditional Swedish meatballs into a creamy, satisfying bowl that’s perfect for chilly evenings. I remember the first time I served this soup at a family dinner – my grandson took one bite and asked if we could have it every Sunday. That’s when I knew this recipe was a keeper.
Growing up in the Midwest, I learned early on that the best comfort food comes from one pot and feeds a crowd. This soup reminds me of those Sunday afternoons at Grandma’s farm, where something was always simmering on the stove, filling the house with warmth. The tender meatballs bobbing in that rich, creamy broth, the gentle aroma of allspice and nutmeg drifting through the kitchen – it’s the kind of meal that makes everyone gather around the table a little longer. I’ve made this Cozy Swedish Meatball Soup countless times over the years, tweaking it here and there until it became exactly what my family craves on a cold night. Time to get our hands floury!
What Makes This Cozy Swedish Meatball Soup So Special
I’ve spent decades perfecting comfort food recipes in my kitchen, and this soup checks every box for what makes a dish truly satisfying. The combination of homemade meatballs and a rich, velvety broth creates something that feels both elegant and deeply comforting – like Sunday dinner wrapped up in a bowl.
- Delivers 25-30 grams of protein per serving, making it as nutritious as it is delicious
- Comes together in about 45 minutes, perfect for busy weeknight dinners when you need something hearty fast
- Uses pantry staples and everyday ingredients you likely already have on hand
- Adapts easily to time-saving shortcuts with pre-made meatballs when life gets hectic
- Creates incredible leftovers that taste even better the next day as flavors meld together
- Satisfies the whole family from picky eaters to adventurous food lovers
After years of serving this at family gatherings, I’ve watched even the pickiest eaters go back for seconds. That creamy broth with those perfectly spiced meatballs just works every single time.
Key Players in This Recipe
Ground beef: I always choose 80/20 ground beef for the meatballs because that bit of fat keeps them incredibly tender and flavorful, though you can use a beef-pork blend for more traditional Swedish flavor.
Panko breadcrumbs: These Japanese-style breadcrumbs create lighter, more tender meatballs than regular breadcrumbs because they absorb moisture without making the meat mixture dense or heavy.
Allspice and nutmeg: This classic Swedish spice combination gives the meatballs their distinctive warm, slightly sweet flavor that makes them taste authentically Scandinavian.
Beef broth: I prefer using good-quality beef broth as the soup base because it provides rich, deep flavor that complements the meatballs beautifully.
Cream of mushroom soup: This ingredient adds body and that signature creamy texture while contributing an earthy, savory note that ties everything together.
Heavy cream: In my kitchen, I always finish with heavy cream rather than milk because it creates that luxurious, velvety consistency without curdling when simmered.
Worcestershire sauce: Just a splash adds complex umami depth that enhances the beef flavor and balances the richness of the cream.
Fresh dill: I garnish with dill instead of just parsley because its bright, slightly tangy flavor cuts through the richness and adds authentic Swedish character to every bowl.
How to Make Cozy Swedish Meatball Soup
Step 1. I’ve learned that gently mixing the ground beef, panko breadcrumbs, chopped onion, egg, allspice, nutmeg, and black pepper just until combined keeps the meatballs tender – overmixing makes them tough and dense.
Step 2. Shape the mixture into bite-sized meatballs, about 1 inch in diameter, so they cook evenly and fit perfectly on a spoon with broth.
Step 3. Betty always starts by melting 2 tablespoons of butter in a large pot over medium heat, then sauteing the diced onion, carrots, and celery for 5-7 minutes until they soften and become fragrant.
Step 4. While the vegetables cook, brown the meatballs in batches in a separate skillet with olive oil over medium-high heat – this optional step adds incredible depth of flavor with those caramelized edges.
Step 5. After years of making this, I learned to sprinkle flour over the softened vegetables and stir for one minute to cook out the raw flour taste before adding liquid.
Step 6. Gradually whisk in the beef broth until smooth, then stir in the cream of mushroom soup, heavy cream, and Worcestershire sauce to create that signature creamy base.
Step 7. Bring the soup to a gentle simmer, then carefully add the browned meatballs to the pot so they can finish cooking in the flavorful broth.
Step 8. The key I discovered is reducing heat to low, covering the pot, and simmering for 15-20 minutes so the meatballs cook through completely and the flavors meld beautifully.
Step 9. Taste and season with salt and pepper as needed – I typically add about 1/2 teaspoon of each, but this varies depending on your broth’s saltiness.
Step 10. Ladle the Cozy Swedish Meatball Soup into bowls and garnish generously with fresh dill or parsley for that pop of color and bright herbaceous finish.
Keeping This Cozy Swedish Meatball Soup Fresh
I typically store leftovers in an airtight container in the refrigerator, where they’ll stay fresh for 3-4 days. The soup tends to thicken as it sits because the flour in the base continues to absorb liquid, but that’s easily fixed by stirring in a splash of beef broth or water when reheating. My family actually loves the thicker texture on day two – it clings to the meatballs even better.
Betty’s freezing method works well for this soup if you want to make it ahead. Let the soup cool completely, then transfer it to freezer-safe containers, leaving about an inch of headspace for expansion. It’ll keep beautifully for up to 3 months. I’ve found that the cream may separate slightly upon thawing, but a good stir while reheating brings everything back together perfectly.
For the best texture, I reheat this soup gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If you’re in a hurry, the microwave works too – just use 50% power and stir every minute to heat evenly. Through trial and error, I learned that high heat can make the cream break and the meatballs get tough, so patience pays off here.
Perfect Partners for Cozy Swedish Meatball Soup
- Crusty artisan bread or garlic bread: The hearty texture is perfect for soaking up that creamy broth, and I love how the crunchy crust contrasts with the tender meatballs. If you’re looking for a homemade option, my Baked Italian Sub Sandwiches use a similar crusty bread that works wonderfully alongside this soup.
- Simple mixed green salad with vinaigrette: A crisp salad with tangy dressing cuts through the richness of the soup beautifully and adds fresh, bright flavors to balance the meal. My Beet and Orange Salad offers a lovely sweet-tart contrast to the savory meatballs.
- Buttered egg noodles: Serve the soup over a scoop of egg noodles for an even heartier dinner that stretches the recipe to feed more people.
- Roasted Brussels sprouts or green beans: These vegetables add a slightly bitter, caramelized element that complements the sweet spices in the meatballs wonderfully. Try my Honey Glazed Carrots and Green Beans for a sweet-savory side.
- Lingonberry jam on the side: For authentic Swedish flair, a small spoonful of tart-sweet lingonberry jam alongside the soup is traditional and surprisingly delicious.
- Swedish crispbread (knackebrod): This thin, crunchy flatbread is a classic Scandinavian pairing that adds texture without filling you up too much before finishing your bowl.
FAQs
I recommend using pre-cooked or frozen Swedish meatballs when you’re short on time – just add them during the last 10 minutes of simmering to heat through, and you’ll still have a delicious Cozy Swedish Meatball Soup ready in about 30 minutes.
Betty’s solution is making a quick roux with butter and flour, then whisking in milk and adding sauteed mushrooms for a homemade alternative that tastes even fresher than canned.
To prevent this issue, make sure you include the egg as a binder and avoid overmixing the meat – also, browning them first creates a seal that helps them hold together beautifully during simmering.
Cozy Swedish Meatball Soup
Ingredients
Equipment
Method
- In a large bowl, combine the ground beef, panko breadcrumbs, chopped onion, egg, allspice, nutmeg, and black pepper. Mix gently until just combined – do not overmix as this makes the meatballs tough.
- Shape the mixture into small, bite-sized meatballs, about 1 inch in diameter.
- In a large pot or Dutch oven, melt the 2 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery and cook until softened, about 5-7 minutes.
- While the vegetables are cooking, heat olive oil in a separate skillet over medium-high heat. Brown the meatballs in batches on all sides (this step is optional but adds great flavor). Remove the meatballs and set aside.
- Sprinkle the flour over the softened vegetables in the pot and stir to coat. Cook for one minute to remove the raw flour taste.
- Gradually whisk in the beef broth until smooth. Stir in the cream of mushroom soup, heavy cream, and Worcestershire sauce.
- Bring the soup to a simmer, then add the browned meatballs to the pot.
- Reduce the heat to low, cover, and let the soup simmer for 15-20 minutes, or until the meatballs are cooked through and the flavors have melded together.
- Season with salt and pepper to taste.
