Go Back Email Link
–+ servings
Swedish Meatball Soup
Print Recipe
4.45 from 20 votes

Swedish Meatball Soup

This hearty soup, made with homemade meatballs in a creamy beef broth, has all the flavors of the classic Swedish dish in a heartwarming soup.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Servings: 6 servings
Author: Danelle

Ingredients

For the meatballs:

  • 1 pound ground beef
  • 1 pound ground veal or ground turkey
  • 1/2 cup ricotta cheese
  • 2 eggs
  • 1/2 cup breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup chopped fresh parsley

For the soup:

  • 1 small red onion thinly sliced
  • 6 tablespoons butter
  • 1/3 cup flour
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 6 cups low-sodium beef broth
  • 8 ounces campanelle or other curly pasta
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste
  • Snipped fresh dill weed for garnish

Instructions

  • Preheat oven to 450 degrees. Lightly grease a 9x13 inch baking dish.
  • Combined the meatball ingredients in a large bowl and mix thoroughly.
  • Roll the mixture into walnut sized balls and place the meatballs in the prepared baking dish so that they are just touching. Bake for 20 minutes, or until the meatballs are firm and cooked through.
  • Meanwhile in a large Dutch oven, cook onion in the butter until tender. Remove from pot and set aside.
  • Stir flour, nutmeg and allspice into remaining butter in pot and cook for 1-2 minutes.
  • Gradually whisk in broth. Cook and stir until thickened. Add the meatballs and bring to simmer.
  • While meatballs simmer, cook the pasta according to package directions.
  • Stir the cooked pasta into the pot, along with the sour cream, heavy cream and fresh parsley. Season with salt and pepper, to taste.
  • Ladle soup into bowls and top with onions and fresh dill.