Cozy Swedish Meatball Soup

Name: Cozy Swedish Meatball Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Swedish
Ingredients: 1 lb ground beef (80/20 recommended); ½ cup breadcrumbs; 1 large egg; ¼ cup milk; 2 tbsp butter; 1 medium onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 4 cups beef broth (preferably low-sodium); 1 cup heavy cream; ½ tsp ground nutmeg; ½ tsp salt (or to taste); ½ tsp black pepper; 2 cups egg noodles (cooked) or diced potatoes (about 2 medium); 1 tbsp fresh parsley, chopped (optional)

There’s something intoxicating about a pot of simmering Swedish meatball soup: the buttered aroma of sautéed onion, the warm whisper of nutmeg carried on a creamy broth, and tiny, tender meatballs bobbing between pillows of egg noodles. Each spoonful offers a comforting contrast — a velvety broth, the slightly springy bite of meatballs, and soft vegetables that melt into the background, letting savory richness take center stage.

This soup is the kind of dish that invites slow conversation and relaxed forks — perfect for chilly weeknights, laid-back Sunday lunches, or when you want a single-pot dinner that feels like a loving hug. If you’re a fan of cozy, creamy bowls and classic comfort food, this recipe will be a fast favorite. For another take on meatball comfort with an aromatic, coconut-forward twist, try this related recipe: Chicken Meatballs in Coconut Curry.

Dish Snapshot

Prep Time: 20 minutes
Cook Time: 25–30 minutes (plus 4–5 minutes to brown meatballs)
Total Time: 45–55 minutes
Servings: 4 generous bowls
Difficulty Level: Easy–Intermediate (basic shaping and simmering)

Nutrition Highlights

Nutrition per serving (approximate, recipe makes 4 servings):

Calories: ~720 kcal
Protein: ~28 g
Carbohydrates: ~29 g
Fat: ~53 g
Fiber: ~3 g
Sodium: ~900–1,200 mg (depends on broth and added salt)

These values are estimated using ingredient nutrition data from USDA FoodData Central and general dietary guidance from health authorities such as the Mayo Clinic. Because brands and product choices vary (lean vs. regular ground beef, low-sodium broth, etc.), use these numbers as a guide and consider entering your exact ingredients into a nutrition calculator for precision.

Why You’ll Love It

Cozy, nostalgic flavors: The nutmeg-flecked cream evokes classic Scandinavian warmth without being overly sweet.
Family-friendly and sociable: Small meatballs make this easy for kids and adults alike to enjoy; it’s a bowl that’s excellent for sharing.
One-pot, accessible: With familiar pantry ingredients you can usually get a full dinner on the table in under an hour.
Seasonal comfort: This soup shines in fall and winter but is perfect whenever you want something soothing and substantial.

How to Make Cozy Swedish Meatball Soup

Ingredients

1 lb ground beef (80/20 for juicier meatballs; use leaner if you prefer)
½ cup breadcrumbs
1 large egg
¼ cup milk
2 tbsp butter
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
4 cups beef broth (use low-sodium if you want to control salt)
1 cup heavy cream
½ tsp ground nutmeg
½ tsp salt (or to taste)
½ tsp black pepper
2 cups egg noodles (cooked) or diced potatoes (about 2 medium)
1 tbsp fresh parsley, chopped (optional)

Optional ingredients & substitutions

Swap ground turkey or a pork-beef blend for a different meat profile.
Use ½ cup plain Greek yogurt instead of some heavy cream for a lighter finish (stir in off-heat to avoid curdling).
Gluten-free breadcrumbs or crushed gluten-free crackers to make the meatballs gluten-free.
For a dairy-free option, substitute coconut milk (full-fat) and use a dairy-free butter.

Prep & cook (step-by-step)

In a large mixing bowl, combine ground beef, breadcrumbs, egg, milk, ¼ tsp salt, ¼ tsp black pepper, ¼ tsp nutmeg (optional), and a pinch of onion powder and garlic powder if you like. Mix gently until just combined and form into small meatballs (~1 inch). Avoid overmixing to keep meatballs tender.
Heat a skillet over medium heat with 1–2 tbsp oil. Brown meatballs in batches for about 4–5 minutes, turning to brown on most sides (they do not need to be fully cooked through). Remove and set aside.
In a large pot, melt 2 tbsp butter over medium heat. Add diced onion, carrots, and celery and cook, stirring occasionally, until softened and translucent (about 6–8 minutes).
Stir in 1–2 tbsp flour (optional to thicken) to create a light roux; cook 1 minute to remove raw flour taste. Gradually whisk in 4 cups beef broth until smooth.
Bring the mixture to a gentle simmer, then add nutmeg, remaining salt and pepper, the browned meatballs, and 2 cups of egg noodles (or diced potatoes). Simmer until noodles/potatoes are tender and meatballs cook through, about 8–12 minutes.
Reduce heat to low and stir in 1 cup heavy cream. Heat until warmed through (do not boil once cream is added). Taste and adjust seasoning with salt and pepper. Stir in chopped parsley just before serving.

Practical tips

Don’t overwork the meat mixture — compacted meatballs become dense.
If using potatoes, cut them small so they cook in the simmer time (about ½-inch dice).
If you prefer a thinner broth, reduce heavy cream to ½ cup and add a splash of milk.
To test meatball doneness, cut one open (internal temperature should reach 160°F/71°C for ground beef).

Best Pairings

Bread: Rustic rye, crusty baguette, or mashed potatoes for soaking up the broth.
Condiments: A dollop of lingonberry jam on the side is a Scandinavian classic; mustard also pairs well.
Drinks: A warm tea or a lightly toasted coffee for breakfast-lunch crossover; for evening, try a crisp white wine or a mild lager.
For more creamy-comfort inspiration, pair your bowl with another rich, cozy dish like Chicken Pillows with Creamy Parmesan Sauce.

How to Store

Room temperature: Do not leave soup out more than 2 hours (1 hour if room is hot) — per food safety guidelines.
Refrigeration: Store in an airtight container for 3–4 days. Reheat gently on the stove over low heat to avoid breaking the cream.
Freezer: For best quality, freeze in airtight, freezer-safe containers for up to 2–3 months. Thaw overnight in the fridge before reheating. Note: texture of dairy may change slightly after freezing; stir in a splash of fresh cream or milk when reheating to refresh the texture.

Insider Secrets

Texture matters: Small, uniform meatballs (about 1 inch) cook evenly and give you bite-size comfort in each spoonful.
Browning = flavor: Don’t skip browning the meatballs — the fond contributes depth when deglazed into the broth.
Control creaminess: For a silky finish without overpowering richness, use half-and-half or reduce cream by ¼ cup and finish with a knob of butter for gloss.
Season in layers: Taste after the broth simmers and again after cream is added; dairy can mute seasoning, so a final adjustment is often needed.

Creative Twists

Scandinavian-leaning: Add a small handful of finely chopped pickled cucumbers or a swirl of lingonberry conserve when serving to introduce sweet-acid contrast.
Lighter version: Swap half the ground beef for ground turkey, use low-fat milk instead of cream, and choose low-sodium broth. Add an extra carrot or parsnip for bulk and fiber.
Gluten-free: Use gluten-free breadcrumbs and potato chunks instead of noodles. Thicken with a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) if needed.
Spiced variation: Stir in a teaspoon of smoked paprika and replace nutmeg with a pinch of allspice for a warmer, smoky profile.

Frequently Asked Questions

Q: Can I make the meatballs ahead of time?
A: Yes — you can form and brown meatballs up to 24 hours in advance and refrigerate them; add them to the soup during simmering. For longer storage, freeze browned meatballs and add from frozen (just increase simmer time).

Q: Can I use ground pork or a mix?
A: Absolutely. A beef-pork blend gives a juicier meatball and a slightly different flavor profile. Adjust salt to taste if your pork is seasoned.

Q: How do I avoid a curdled cream broth?
A: Don’t boil after adding cream. Bring the soup to low heat and warm the cream through gently. If using yogurt, remove pot from heat and whisk it in slowly.

Q: Is there a low-fat version that still tastes rich?
A: Use low-fat milk with a tablespoon of butter or a splash of olive oil for mouthfeel, and increase aromatic vegetables to boost flavor. A bit of Greek yogurt off-heat can add creaminess without too much fat.

Q: Can I freeze leftover soup with noodles?
A: You can, but egg noodles might become softer upon thawing. If planning to freeze, consider storing noodles separately or add fresh noodles when reheating.

Conclusion

If you’re craving a bowl that’s equal parts homey and elegant, this Cozy Swedish Meatball Soup delivers with minimal fuss and maximum comfort. It’s a versatile weeknight hero that scales well for gatherings or quiet solo dinners — try it as written or adapt one of the creative twists above, then share your photos and tweaks with the community.

For inspiration and another approach to this comforting bowl, check out this version at Skinny Spatula’s Swedish Meatball Soup, and for a heartier, one-pot take, see the recipe at Our Salty Kitchen’s Swedish Meatball Soup (Hearty One Pot Meal!).