Swedish Meatball Soup Recipe

Swedish Meatball Soup Recipe

from thecookierookie.com
75 min
8 servings

Made with tender, juicy meatballs, hearty egg noodles, and a deliciously creamy sauce, this Swedish Meatball Soup is the ultimate comfort food. It’s hearty, satisfying, and melts in your mouth delicious!

Ingredients

  • ⅓ cup regular breadcrumbs
  • ½ cup milk
  • 2 tablespoons heavy cream
  • 1 large egg
  • 1½ teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon unsalted butter
  • 1 tablespoon oil
  • ½ medium yellow onion (minced)
  • 1 large clove garlic (minced)
  • 1 pound ground chicken or pork
  • 1½ pounds ground chuck
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 3 cups low-sodium beef broth
  • 3 cups low-sodium chicken broth
  • 2 cups heavy cream
  • ¾ cup sour cream
  • 1 teaspoon Beef instant bouillon granules
  • 1½ tablespoons low-sodium soy sauce
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon granulated sugar
  • ½ teaspoon freshly ground black pepper
  • Salt (if needed)
  • 8 ounces egg noodles (medium, narrow or Kluski egg noodles (1 standard package))
  • 2 tablespoons minced fresh parsley
  • Lingonberry jam or cranberry sauce
  • Chopped fresh parsley
  • Sour cream

Directions

  1. 1

    Combine the breadcrumbs, milk, cream, egg, salt, pepper, pepper, nutmeg and parsley in a large bowl. Melt the butter in a frying pan and sauté the chopped onion until it is translucent. Then, add the chopped garlic and sauté for another 30 seconds. Transfer the onion and garlic to the breadcrumb mixture. Add the ground meat and the ground sausage to the bread mixture. Mix everything well. Roll the mixture into 1-inch balls and place them on the prepared cookie tray. Bake your meatballs for 12-15 minutes.

  2. 2

    2- Melt the butter in a large frying pan, add the flour and beat well. Add beef broth, chicken broth, cream, sour cream, broth granules, soy sauce, Worcestershire sauce, Dijon mustard, cider vinegar, sugar and roux black pepper. Beat well. Bring the roux to a boil over medium heat and then add the noodles. Boil again and reduce the heat. Simmer until the noodles are al dente. Then add the meatballs and simmer until the noodles are cooked. Add the chopped parsley and gently stir the soup. Serve and garnish with tablespoons of cranberry jam, sour cream and a pinch of additional chopped fresh parsley.