Swedish Meatball Soup is a hearty, delicious one-pot dish made with homemade Swedish meatballs, creamy broth, and egg noodles. It might be one of my favorite ways to serve my amazing Swedish meatballs, which can definitely stand on their own when it comes to flavor and texture! I also have Swedish Meatloaf you will love!
Ingredients & Substitutions
Meat: The key to the rich flavor and texture of the meatballs is the blend of ground beef and ground pork.
Bread Crumbs: Plain bread crumbs are added to the meat mixture as a filler. Measure carefully; you don’t want too many breadcrumbs to dry out the meatballs.
Sour Cream: Sour cream is whisked with flour to create a smooth base for the soup. Have some extra sour cream for serving, too!
Beef Broth: Beef broth is the base of the soup. It acts as the brown gravy that is usually served with Swedish meatballs.
Noodles: Adding egg noodles to the soup rounds out the dish, making it more complete and filling. I love serving the meatballs with egg noodles, so having them as part of the soup just makes sense! Use store-bought noodles or make homemade egg noodles to use!
Can I Make The Swedish Meatballs Ahead Of Time?
Yes, there are a few ways to get the meatballs made in advance to save time when you are ready to make the soup.
To Refrigerate: Once you have formed the meatballs, but before cooking, place them into an airtight container in the refrigerator. They will last 1-2 days.
To Freeze Uncooked Meatballs: For longer storage, freeze the uncooked meatballs after they have been formed. Place the meatballs onto a parchment-lined baking sheet, and pop them into the freezer for an hour or two. After they are frozen, store them in the freezer bags, remembering to date them. They will last up to 2-3 months.
To Freeze Cooked Meatballs: If you have cooked the meatballs, let them cool completely. Then, put them into freezer bags and freeze them for up to 3 months. Remember to date the bags so you know how long they have been in the freezer!
Can I Use Store-Bought Meatballs?
Sure! When using store-bought meatballs, brown them first, before adding them to the soup. Most store-bought meatballs are pre-cooked, so check the package for heating instructions. In addition, store-bought meatballs will have a slightly different flavor when compared to homemade, so keep that in mind. The Swedish meatballs in this soup truly are the star of the recipe, so if you can make them, I strongly encourage you to do it!
How To Store Swedish Meatball Soup
To store Swedish Meatball Soup, first, let the soup cool to room temperature. Then, store it in an airtight container in the refrigerator. It will last up to 3-4 days. Reheat the soup on the stovetop or in the microwave. And believe me, the leftovers are just as delicious!
Swedish Meatball Soup
- ½ pound ground beef
- ½ pound ground pork
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 small yellow onion, diced (about ½ cup)
- ½ teaspoon garlic, minced
- ½ tablespoon fresh parsley, chopped
- ½ cup (54 g) plain bread crumbs
- ⅓ cup (82 g) whole milk
- 1 large egg, room temperature
- 2 tablespoons unsalted butter
- 1 cup (230 g) sour cream, warm
- ½ cup (62.5 g) all-purpose flour
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 6 cups (48 ounces) beef broth
- 8 ounces egg noodles, uncooked
- parsley, chopped for garnish
- To a large bowl, add ground beef, ground pork, salt, pepper, onion, garlic, and parsley. Stir to combine.
- To a separate medium bowl, add bread crumbs, milk, and egg. Stir to combine.
- Add the milk mixture to the meat mixture and combine with your hands (without overworking the meat).
- Form the mixture into 1-inch balls and set aside.
- To a Dutch oven over medium heat, add butter.
- Once the butter has melted, add the meatballs and cook through, rotating to brown all sides, about 10-12 minutes. (Work in batches to not overcrowd the pot.)
- Transfer the cooked meatballs to a plate. Tent to keep warm as you make the soup.
- To the same pot over low heat, add sour cream, flour, Worcestershire sauce, salt, and pepper. Stir together, scraping up the browned bits in the pot as you go, until heated through.
- Increase heat to medium and slowly add broth, whisking out any lumps. Bring the mixture to a boil and add noodles. Cover, reduce heat to low, and simmer for 7-8 minutes, stirring occasionally, or until the noodles are fully cooked.
- Add meatballs. Stir to combine.
- Garnish soup with parsley. Serve with sour cream.
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What the Test Kitchen had to say about this recipe:
Swedish meatballs are one of my favorite comfort foods. I loved the soup version! So cozy and perfect for winter! I definitely recommend making the homemade meatballs. They really take it to the next level.
I love our Swedish meatball recipe, so I knew I would love the soup! It's like a full meal in one delicious soup!
Homemade meatballs make the dish, and the broth is so flavorful!
This is a very flavorful soup, and so hearty in the cold weather!
The meatballs are delicious and soak up the flavorful broth! Such a tasty and comforting soup.
I loved this soup so much. The homemade meatballs really elevate it, and it's just so comforting.