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Swedish Meatballs

A comforting and hearty soup interpretation of the beloved Swedish Meatballs, featuring savory meatballs simmered in a rich, creamy broth, reminiscent of their classic gravy.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Soup
Cuisine: Swedish
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Swedish Meatballs
  • 1 lb ground beef 80/20 lean
  • 1/2 lb ground pork
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup milk whole milk recommended
  • 1 large egg
  • 1/2 small onion finely grated or minced
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground
  • 1/4 tsp ground allspice
  • 1/8 tsp ground nutmeg
  • 2 tbsp vegetable oil or butter, for browning
For the Creamy Soup Base
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 4 cups beef broth low sodium
  • 1 cup heavy cream
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground, or to taste
  • 2 tbsp fresh dill chopped, for garnish
  • 1/4 cup sour cream for serving (optional)

Equipment

  • Large Mixing Bowl
  • Large Dutch Oven or Pot
  • Whisk
  • Meat thermometer (optional)

Method
 

Prepare the Meatballs
  1. In a large mixing bowl, combine the ground beef, ground pork, Panko breadcrumbs, milk, egg, grated onion, 1 teaspoon salt, 1/2 teaspoon black pepper, allspice, and nutmeg. Mix gently with your hands until just combined; do not overmix, as this can make the meatballs tough.
  2. Roll the mixture into small, bite-sized meatballs, about 1-inch in diameter. You should get approximately 30-35 meatballs.
  3. Heat 2 tablespoons of vegetable oil (or butter) in a large Dutch oven or pot over medium-high heat. Add the meatballs in batches, browning them on all sides. They don't need to be cooked through, just nicely browned. Remove the browned meatballs from the pot and set aside.
Make the Creamy Soup Base
  1. Reduce the heat to medium. Add 3 tablespoons of unsalted butter to the same pot. Once melted, sprinkle in the all-purpose flour and whisk constantly for 1-2 minutes to create a roux. Cook until lightly golden.
  2. Gradually whisk in the beef broth, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring occasionally, until it begins to thicken, about 5-7 minutes.
  3. Stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning as needed.
  4. Carefully return the browned meatballs to the pot. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the meatballs are cooked through and tender, and the soup has thickened to your desired consistency.
  5. Ladle the creamy Swedish Meatball Soup into bowls. Garnish with fresh chopped dill and a dollop of sour cream, if desired. Serve hot.

Notes

For a thicker soup, you can simmer uncovered for a bit longer. If the soup becomes too thick, add a splash more beef broth or milk. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.