Name: Swedish Meatball Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Swedish
Ingredients: For the Meatballs; 1 lb ground beef; 1/4 cup panko bread crumbs; 1 teaspoon dried parsley; 1 teaspoon kosher salt; 1/4 teaspoon allspice; 1/4 teaspoon nutmeg; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/4 teaspoon ground pepper; 1 large egg; For the Soup; 2 tablespoon butter; 1 medium yellow onion, diced; 2 large carrots, diced; 2 stalks celery, diced; 2 tablespoon flour; 4 cups beef broth; 2 cups water; 1/2 cup heavy cream; 2 tablespoon Worcestershire sauce; 2 teaspoon Dijon mustard; 1 teaspoon apple cider vinegar; 8 oz egg noodles; Sour cream, to taste; Lingonberry jam, to taste

Description

This kid-friendly Swedish Meatball Soup combines the classic flavors of Swedish meatballs and creamy gravy in a comforting one-pot meal. Mini meatballs are browned for flavor, then simmered in a creamy broth with tender vegetables and egg noodles.

Ingredients

For the Meatballs
1 lb ground beef
1/4 cup panko bread crumbs
1 teaspoon dried parsley
1 teaspoon kosher salt
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground pepper
1 large egg
For the Soup
2 tablespoon butter
1 medium yellow onion, diced
2 large carrots, diced
2 stalks celery, diced
2 tablespoon flour
4 cups beef broth
2 cups water
1/2 cup heavy cream
2 tablespoon Worcestershire sauce
2 teaspoon Dijon mustard
1 teaspoon apple cider vinegar
8 oz egg noodles
Sour cream, to taste
Lingonberry jam, to taste

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Instructions

Preheat oven to 400°F and line a baking sheet with parchment paper.
In a large bowl combine ground beef, panko, parsley, salt, onion powder, garlic powder, allspice, nutmeg, pepper, and egg. Mix gently until evenly combined.
Form 1 tablespoon portions into mini meatballs and place on the baking sheet. Bake for 10 minutes until lightly browned.
In a large soup pot melt butter over medium heat. Add onion, carrots, and celery and sauté until softened.
Sprinkle flour over the vegetables and cook for 2 minutes while stirring.
Add 1/2 cup broth and stir until thick and smooth. Pour in remaining broth and water and mix well.
Stir in heavy cream, Worcestershire sauce, Dijon mustard, and apple cider vinegar. Bring to a simmer.
Add egg noodles and cook according to package directions minus 2 minutes.
Add baked meatballs and simmer 2–3 minutes until noodles are tender and meatballs heated through.
Taste and adjust seasoning. Serve garnished with parsley, sour cream, and lingonberry jam if desired.

Notes

Keep meatballs small (about 1 tablespoon) so they are easy to eat in soup.
Wait until the end to add extra salt since the broth and sauce already contain salt.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmer
Cuisine: Swedish