Swedish Meatball Soup
This comforting and hearty Swedish Meatball Soup features tender meatballs, fresh vegetables, and a rich broth. It is perfect for a cozy dinner and pairs wonderfully with crusty bread.
Equipment
- 1 large pot or Dutch oven
- 1 mixing bowl
- 1 baking tray
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 ladle
Ingredients
- 1 lb ground beef Can substitute with ground turkey or chicken for a lighter option.
- ½ cup breadcrumbs
- ¼ cup milk
- 1 egg
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg
- 4 cups beef broth
- 2 cups diced potatoes
- 1 cup carrots, sliced
- 1 cup peas (fresh or frozen)
- 1 tablespoon olive oil
- ¼ cup heavy cream
- to taste fresh parsley, chopped For garnish.
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the ground beef, breadcrumbs, milk, egg, diced onion, minced garlic, salt, black pepper, and nutmeg. Mix well until all ingredients are fully incorporated.
- Form the mixture into small meatballs, about 1 inch in diameter.
- Place the meatballs on a baking tray and bake in the preheated oven for 15 minutes or until browned and cooked through.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced potatoes and carrots, and sauté for about 5 minutes.
- Pour the beef broth into the pot and bring to a boil.
- Once boiling, add the baked meatballs and peas to the pot. Lower the heat and simmer for an additional 15 minutes.
- Add the heavy cream and stir well. Allow the soup to heat through for a couple more minutes.
- Serve hot, garnished with fresh parsley.
Notes
You can substitute ground beef with ground turkey or chicken for a lighter option.
Feel free to add any other vegetables you like, such as bell peppers or celery.
For a richer flavor, allow the soup to sit for a few hours before serving or make it a day ahead.