Name: Swedish Meatball Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Swedish
Ingredients: 8 oz ground beef; 8 oz ground pork; ⅓ cup breadcrumbs; 1 egg; ⅓ cup finely chopped onion; 2 tablespoon fresh parsley, chopped; ½ teaspoon ground allspice; ½ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoon butter; 1 carrot, diced; 2 potatoes, peeled and diced; 1 celery stalk, sliced; 4 cups beef broth; ½ cup heavy cream; 1 tablespoon Worcestershire sauce

Sit Down, Friend—Let Me Tell You About Swedish Meatball Soup

So here’s the thing. My first attempt at Swedish Meatball Soup was, honestly, a little wonky. I used way too much nutmeg (chef's confidence, misplaced, ha!) and spent way too long reading comments on Serious Eats for inspiration. But after a few tweaks—and a phone call to my aunt Liv in Örebro—this soup turned into something special. It’s the kind of dish that warms your bones after a walk in the dreich rain (shoutout to the Scottish side of my family). Maybe it’s nostalgia, or just the scent of meatballs bubbling away, but I love making this on Sundays when the house just needs a bit of a hug.

Why You'll Love This (Trust Me—It's a Winner)

I make this when the weather is miserable, or when I've got friends coming over and I want to do something hearty, not fussy. My family inhales it—especially if I toss in crusty bread on the side. Also, it's secretly a leftover-magnet (I just toss in whatever veg I find in the fridge). My kid once tried dunking a grilled cheese into it, and you know what? Not half bad. Plus, if you’ve ever tried rolling meatballs and had them fall apart—and wanted to swear off all meatballs forever—this recipe’s gentle on your nerves.

What You’ll Need (Or What I Usually Throw In)

For the meatballs:
- 500g ground beef (can swap in pork, turkey, or honestly even veggie mince if that’s your thing—my cousin swears by it)
- One small onion, grated—looks weird, tastes better
- 1 egg
- ⅓ cup breadcrumbs (Grandma always went with panko; I use whatever’s not stale, honestly)
- ¼ cup milk
- ½ teaspoon ground allspice (don’t skip it, unless you must—sometimes I forget)
- Pinch of nutmeg (go easy!)
- Salt & pepper—about a teaspoon each, but I’m not the boss of you
For the soup:
- 2 tablespoon butter (or oil, if I’m out—nobody’s judging)
- 1 large carrot, diced (or whatever veg is hiding in your crisper)
- 2 celery stalks, sliced
- 1 potato, diced (skip for lower-carb, double it for my husband)
- 1.5 liters (about 6 cups) beef or chicken stock (I use stock cubes about half the time, honestly; Swedish brand is nice, but any broth works)
- 1 bay leaf (optional, but I think it’s worth adding—just, don’t eat it!)
- ⅓ cup cream (or just a sploosh of milk if you want to go lighter)
- Fresh parsley, to serve (if I remember—sometimes it’s chives or just nothing)

How I Make Swedish Meatball Soup (With a Few Tangents)

Prep the meatballs: In a big bowl, gently mix together your ground meat (sometimes half pork/half beef is extra tasty), grated onion, egg, breadcrumbs, milk, allspice, nutmeg, plenty of salt and pepper. I use my hands, and yes, it feels a bit ick at first but it’s the best way. Don’t overmix, or they get tough.
Shape ’em: Grab little bits and roll into balls about the size of a large cherry—or smaller if you like more bite-sized ones. This is where I usually sneak a taste of the raw mixture (yes, I know, but I can’t help it—don’t judge)
Brown the meatballs: Melt butter in a pot (your soup pot! Less washing up later). Brown the meatballs in batches—don’t crowd ‘em. They don’t need to be cooked through, just get some color. Scoop onto a plate. A couple always stick to the pan...I just call those “chef’s treats.”
The veg stage: In the same pot, toss in your carrots, celery, and potatoes. Add a smidge more butter if it’s looking dry. Sauté for 4–5 minutes; scrape up those tasty bits at the bottom (deglaze with a splash of stock or even water if you have to, but not essential).
Simmer time: Pour in the stock. Add the bay leaf if you’ve got one handy. Bring to a simmer (not a full boil). Gently slide in your browned meatballs. Partially cover the pot and let everything burble together for about 15–20 minutes. Don’t worry if it looks a bit scummy (that’s the technical term, in my head, anyway)—it settles.
Cream it up: Lower the heat, fish out the bay leaf (if you can find it), and swirl in the cream or milk. Stir, don’t boil, or you risk funny curdles. Taste for seasoning—sometimes I add a bit more pepper or a squeeze of lemon. Done!
Ladle into bowls, top with parsley, and serve with rye bread. Or sourdough. Or whatever’s in the bread bin.

Lessons I Learned (Not Always the Easy Way)

If you use really lean beef, the meatballs can get a bit dry—actually, I find it works better if you keep some fat in there.
My first time, I doubled the nutmeg and—nope, never again. Just a tiny pinch is perfect.
You can make the meatballs a day ahead. Or freeze 'em for next time. Although, they rarely make it that far in my house!
Sometimes, I forget the cream—don’t panic, it's still delicious, just more broth-y.

Variations I've Experimented With

Swapped half the beef for ground turkey—lighter, actually pretty tasty.
Tossed in frozen peas and corn (for a weekday shortcut—not very Swedish, but my kids like the surprise).
Tried mushrooms instead of potatoes. Wouldn't repeat that...turned out too earthy. Or maybe I just got a weird batch.

If You Don't Have All the Gear (No Problem—Improvise!)

I always use my big soup pot, but once, my trusty pot was at a friend's—so I tried my deep frying pan. Worked fine, just had to be a bit careful not to slosh broth over the edge. If you don't have a mixing bowl, clean hands and the salad spinner tub can be hilarious. On second thought, maybe don’t try that if you’re fussy about cleanup.

Will It Last? Storage Wisdom (Kind Of)

Store leftovers in the fridge, covered, for up to 3 days. That said, in my house, it never lasts more than 24 hours. If some miracle occurs and you have extras, it reheats beautifully on the stovetop. Freeze sans cream if planning ahead—the cream’s a bit funny after thawing, but nothing tragic. Here are some solid freezing tips.

Ready to Serve? Here’s What I Like

Bowl it up with a sprinkle of parsley. Serve with rye bread, or—if you ask my brother—cheesy garlic toast. Sometimes I add a tiny blob of mustard on the side for dipping (it’s not traditional, but who’s checking?). My neighbor swears by lingonberry jam, which is, honestly, kinda genius for that sweet-savory pop.

My Pro Tips & Mild Regrets

Don’t rush browning the meatballs. I tried speeding through once. Regretted it. The color gives loads of flavor.
If the broth seems thin, let it simmer uncovered for five mins more—thickens right up.
Oh, and always taste as you go. I used to forget, resulting in pretty bland batches.

FAQ—Because People Actually Ask

Can I make this dairy-free?
Yep! Use plant milk and swap butter for oil. Actually, a friend went entirely vegan with lentil balls, and it surprised me—in a good way.
Is it freezable?
It is, just drop the cream or add it after reheating. If you freeze with the cream in, don’t panic—just stir well after thawing (it may look slightly less fancy).
What’s the best bread for dipping?
Whatever you like! Sourdough is my personal favorite, but I’ve used a hot dog bun in a pinch. Not proud, but it works.
Can I add pasta or rice?
Sure, toss a handful in when simmering—just add a bit more broth so it doesn’t suck your soup dry.
What if my meatballs fall apart?
Probably needed a bit more breadcrumbs, or the mix was too wet. If they do—just serve it as “meatball crumble soup”. Still tastes great, promise!

And hey—if you want to nerd out about Swedish food, check out this guide to Swedish eats. Anyway, that’s my not-so-polished take. Let me know how yours goes—or if your soup ends up with a surprise ingredient the cat left on the counter. (Stuff happens.)

Swedish Meatball Soup