Swedish Meatball Soup
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Swedish Meatball Soup
Rated 4.3 stars by 11 users
Category
Soups and Breads
Prep Time
25 minutes
Cook Time
35 minutes
Ingredients
- 2 large eggs
- 2/3 cup fresh bread crumbs
- 1 garlic clove, grated
- 1 tablespoon heavy cream
- Kosher salt & freshly ground black (or white) pepper
- 1/2 teaspoon ground allspice
- 1/2 teaspoon grated fresh nutmeg
- 1/4 teaspoon ground ginger
- 12 oz. ground beef
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4 oz. ground pork sausage
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1/4 cup Fustini's Herbs de Provence olive oil
- 1 small onion, chopped
- 3 medium stalks of celery, sliced into 1/2"-thick half-moons
- 2 small carrots, sliced into 1/2"-thick half-moons
- 5 garlic cloves, grated
- 8 oz. russet potatoes, peeled, chopped (about 1 1/2 c.)
- Kosher salt & ground white or black pepper
- 2 tablespoons all-purpose flour
-
1 tablespoon Harwood Gold Horseradish Mustard, or more to taste
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1 cup lager beer (optional)
- 2 qt. low-sodium chicken broth
- 4 oz. egg noodles
- 3/4 cup heavy or light cream
- 1/4 cup chopped fresh parsley
Meatballs
Soup
Directions
In a large bowl, mix eggs, bread crumbs, garlic, cream, salt, allspice, nutmeg, pepper, and ginger. Add beef and pork and mix until well combined. Form mixture into 18 to 20 balls (about 1 heaping tablespoonful each). Arrange on a parchment-lined baking sheet. In a large pot over medium heat, heat olive oil. Cook meatballs, turning occasionally, until golden brown (they’ll be about three-quarters of the way cooked), 2 to 3 minutes per side. Return to a baking sheet lined with clean parchment.
In the same pot over medium-high heat, cook onion, celery, and carrot, stirring constantly, until onion and celery start to soften, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add potatoes and cook, stirring frequently to make sure starch doesn’t stick to pot, until edges are translucent, 3 to 5 minutes, season with salt and pepper.
Add flour and mustard, stirring to coat vegetables. Add beer if using, scraping up browned bits from the bottom of the pot, and cook, stirring occasionally, until liquid is slightly reduced, 3 to 5 minutes.
- Add broth, reduce heat to medium-low, and bring to a simmer. Add meatballs (the soup should not be boiling) and cook, stirring occasionally, until slightly thickened and meatballs and carrots are tender, 7 to 9 minutes. Add noodles and cook, stirring occasionally, just until al dente, about 6 minutes, season with salt and pepper, if needed. Remove from heat. While stirring, add cream. Garnish with parsley.
Recipe Note
Hearty delicious comfort food for snowy days. Adapted from delish.com