Cosy Swedish Meatball Soup

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Creamy, hearty Nordic comfort

This cosy Swedish meatball soup is the kind of warm, soothing meal you crave on chilly evenings. Tender beef meatballs, soft vegetables, and a creamy dill-infused broth come together in one comforting bowl. Inspired by classic Scandinavian flavors, this soup is rich without being heavy and feels special while still being weeknight-friendly. It’s perfect for busy days when you want something homemade but not complicated. Serve it with crusty bread or a simple salad, and you’ve got a satisfying dinner that feels like a hug. This recipe is simple, family-friendly, and ideal for meal prep too.

⏱️ Time Breakdown

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Servings: 4–6

📝 Ingredients List

For the Beef Meatballs

  • 1 lb (450 g) ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1 small onion, finely grated
  • 1 egg
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp ground nutmeg
  • 1 tbsp olive oil (for browning)

For the Soup

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 carrots, sliced into rounds
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup baby potatoes, diced
  • 1/2 cup heavy cream
  • 1 tbsp flour (for thickening)
  • 1 tbsp fresh dill, chopped (or 1 tsp dried)
  • Salt and black pepper, to taste

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • Large soup pot or Dutch oven
  • Mixing bowl
  • Sharp knife
  • Cutting board
  • Measuring cups & spoons
  • Wooden spoon or spatula
  • Small skillet (optional, for browning meatballs)

🥣 Step-by-Step Beginner-Friendly Instructions

  1. Make the meatball mixture.
    In a mixing bowl, combine breadcrumbs and milk. Let soak for 1 minute, then add beef, onion, egg, salt, pepper, and nutmeg. Mix gently until just combined 🙂
  2. Shape and brown the meatballs.
    Roll into small, bite-sized balls. Heat olive oil in a skillet and brown meatballs for 3–4 minutes, turning gently. They don’t need to be fully cooked yet.
  3. Start the soup base.
    In a large pot, heat butter and olive oil. Add onion, carrots, and celery. Cook for 5 minutes until softened and fragrant 🥕.
  4. Add garlic and broth.
    Stir in garlic and cook for 30 seconds. Pour in beef broth and add potatoes. Bring to a gentle simmer.
  5. Cook the meatballs.
    Add browned meatballs to the pot. Simmer for 12–15 minutes until potatoes are tender and meatballs are cooked through.
  6. Make it creamy.
    Whisk flour into the cream, then slowly stir into the soup. Simmer 3–5 minutes until slightly thick and silky ✨.
  7. Finish and serve.
    Stir in dill, season with salt and pepper, and serve hot.

💡 Pro Tips

  • Make ahead: The flavors deepen overnight—perfect for next-day lunches.
  • Freeze-friendly: Freeze without cream, then add cream when reheating.
  • Lighter option: Swap heavy cream for half-and-half or evaporated milk.
  • Extra cozy: Serve with rye bread or crusty sourdough for dipping.

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