Description
This Delicious Swedish Meatball Soup is a comforting, hearty dish featuring tender homemade meatballs simmered in a creamy broth with sautéed vegetables. Perfect for a cozy meal, it combines classic Swedish flavors with simple, wholesome ingredients for a satisfying soup that serves six.
Ingredients
Scale
Meatballs
- 500g ground beef or mixed beef and pork
- 1 cup bread crumbs
- 1 medium onion, finely chopped
- 1 large egg
- Salt and pepper to taste
Soup
- 2 tablespoons oil (vegetable or olive)
- 2 medium carrots, diced
- 2 medium potatoes, diced
- 4 cups chicken or beef broth
- 250ml heavy cream
- Fresh parsley for garnish
Instructions
- Prepare the Ingredients: Chop the onion, carrots, and parsley finely. In a mixing bowl, combine ground meat, bread crumbs, chopped onion, egg, salt, and pepper. Mix well until just combined and form the mixture into small, bite-sized meatballs.
- Sauté the Vegetables: Heat oil in a large pot over medium heat. Add diced carrots and potatoes, sautéing for 5 to 7 minutes until they begin to soften but not brown. Pour in the chicken or beef broth and bring the mixture to a gentle simmer.
- Brown the Meatballs: Meanwhile, heat a frying pan over medium-high heat and brown the meatballs on all sides until they develop a nice golden crust. This seals in flavor and improves texture.
- Combine Everything: Transfer the browned meatballs into the pot with the simmering vegetables and broth. Stir gently to combine, then cover and let it simmer for about 15 minutes to cook the meatballs through and meld the flavors.
- Add Cream & Serve: Stir in the heavy cream carefully, making sure the soup does not come to a boil to prevent curdling. Serve the soup hot, garnished with fresh parsley for a bright finish.
Notes
- Use a mix of beef and pork for juicier meatballs if preferred.
- Adjust the seasoning of meatballs and soup with salt and pepper according to taste.
- Do not boil after adding cream to avoid curdling.
- For a gluten-free version, substitute regular bread crumbs with gluten-free breadcrumbs.
- The soup can be refrigerated for up to 3 days and reheated gently.
