Cozy Swedish Meatball Soup Recipe Perfect for Winter

Introduction

The first time I made Swedish Meatball Soup, I was looking for something warm and comforting to chase away the chill of a blustery winter evening. The aroma of tender meatballs simmering in a creamy broth filled my kitchen, and honestly, it felt like a hug in a bowl. If you’re anything like me—someone who craves hearty, soul-soothing meals when the temperatures drop—this recipe will quickly become a favorite.

Swedish Meatball Soup combines everything you love about classic Swedish meatballs with the ease and coziness of a one-pot soup. It’s rich, creamy, and loaded with comforting flavors that make you want to curl up under a blanket. Plus, it’s surprisingly simple to whip up, even on a busy weeknight. Whether you’re cooking for yourself, your family, or dinner guests, this soup is guaranteed to impress.

Let me tell you, this recipe has been tested and tweaked over time to ensure it’s foolproof and delicious. From the perfectly seasoned meatballs to the velvety broth, every bite feels indulgent yet approachable. So grab your apron, and let’s dive into the magic of Cozy Swedish Meatball Soup!

Why You’ll Love This Recipe

• Ultimate Comfort Food: This soup is like a warm hug—it’s hearty, creamy, and packed with flavor.
• Simple Ingredients: Everything you need is easy to find, and chances are, you already have most of it in your pantry or fridge.
• One-Pot Wonder: Minimal cleanup means you can spend more time relaxing after dinner.
• Perfect for Cold Weather: This soup is tailor-made for cozy winter nights when you just need something warm and satisfying.
• Family-Friendly: Kids and adults alike will love the tender meatballs and creamy broth. It’s a surefire crowd-pleaser!

What sets this recipe apart is the rich, flavorful broth paired with juicy, perfectly spiced meatballs. It’s not just another soup—it’s a meal that feels luxurious but is surprisingly easy to make. Plus, the addition of fresh herbs and a splash of cream makes every spoonful irresistible. Trust me, you’ll find yourself making this over and over again.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create bold flavor and satisfying texture without much effort. Here’s what you’ll need:

• For the Meatballs:
  • 1 pound (450 g) ground beef
  • 1/2 pound (225 g) ground pork
  • 1/2 cup (60 g) breadcrumbs
  • 1/4 cup (60 ml) milk
  • 1 egg
  • 1/4 cup (30 g) grated onion
  • 1 clove garlic, minced
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • Salt and pepper to taste
• For the Soup:
  • 2 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 3 cups (720 ml) beef broth
  • 2 cups (480 ml) chicken broth
  • 1 cup (240 ml) heavy cream
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons all-purpose flour (or gluten-free flour for GF option)
  • Fresh parsley for garnish

Feel free to substitute ground turkey for pork or use dairy-free cream if needed. You can also swap breadcrumbs with almond flour for a low-carb option.

Equipment Needed

• Large Pot: A sturdy pot is essential for simmering everything evenly.
• Mixing Bowl: For preparing the meatball mixture.
• Wooden Spoon or Spatula: Perfect for stirring without scratching your pot.
• Knife and Cutting Board: Essential for chopping veggies.
• Measuring Cups and Spoons: Precision matters, especially for the meatball seasoning.

If you don’t have a large pot, a Dutch oven works beautifully. For budget-friendly options, you can snag a sturdy mixing bowl and basic utensils at any home goods store.

Detailed Preparation Method

1. Make the Meatballs: In a mixing bowl, combine ground beef, ground pork, breadcrumbs, milk, egg, grated onion, garlic, allspice, nutmeg, salt, and pepper. Mix until well combined but don’t overwork the meat. Roll into small, bite-sized meatballs, roughly 1 inch in diameter.
2. Sear the Meatballs: Heat a large pot over medium heat and add 2 tablespoons of butter. When melted, add the meatballs in batches and cook until lightly browned on all sides (about 3-4 minutes per batch). Remove and set aside.
3. Sauté the Vegetables: In the same pot, add chopped onion and diced carrots. Sauté until softened, around 5 minutes.
4. Create the Broth: Sprinkle in 2 tablespoons of flour and stir to coat the vegetables. Cook for 1-2 minutes to remove the raw flour taste, then slowly pour in the beef and chicken broth while stirring to prevent lumps.
5. Simmer: Add Worcestershire sauce and bring the soup to a gentle simmer. Return the meatballs to the pot and cook for about 15 minutes, allowing flavors to meld.
6. Finish with Cream: Stir in heavy cream and let the soup simmer for another 5 minutes. Adjust seasoning with salt and pepper to taste.
7. Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve warm with crusty bread or a side salad.

Make sure to keep an eye on the meatballs while searing—they should be golden brown but not overcooked. If the broth looks too thick, add a splash of water or extra broth to thin it out.

Cooking Tips & Techniques

• Don’t Overmix: When making meatballs, mix the ingredients gently to keep them tender.
• Use a Cookie Scoop: For uniform meatballs, use a small cookie scoop—it saves time and ensures even cooking.
• Brown for Flavor: Browning the meatballs adds a depth of flavor to the soup, so don’t skip this step!
• Season Gradually: Taste the broth as it simmers and adjust the seasoning slowly—you can always add more salt, but you can’t take it out.
• Make Ahead: Prepare the meatballs and store them in the fridge until you’re ready to cook the soup.

Variations & Adaptations

• Vegetarian Version: Swap out the meatballs for plant-based meatballs or roasted mushrooms for a flavorful alternative.
• Low-Carb Option: Replace the breadcrumbs with almond flour and use a dairy-free heavy cream substitute to cut down on carbs.
• Seasonal Twist: Add diced potatoes or parsnips for extra comfort during fall and winter months.
• Spicy Kick: Add a pinch of cayenne pepper or smoked paprika to the broth for a subtle heat.
• Personal Favorite: I’ve added a handful of spinach right before serving for an extra pop of color and nutrition—it works beautifully!

Serving & Storage Suggestions

Serve this soup hot, garnished with fresh parsley, alongside crusty bread or garlic rolls for dipping. A crisp green salad makes a wonderful complement to the creamy richness of the soup.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stovetop over medium-low heat, stirring occasionally. If the soup thickens too much, add a splash of broth or water to loosen it.

Feeling ambitious? You can freeze the soup without the cream for up to 2 months. When reheating, add the cream after thawing for the best texture.

Nutritional Information & Benefits

This Cozy Swedish Meatball Soup is packed with protein from the beef and pork, plus vitamins from the carrots and parsley. One serving contains approximately:

• Calories: 320
• Protein: 18g
• Carbohydrates: 15g
• Fat: 22g

The creamy broth provides comforting satisfaction, while the inclusion of fresh vegetables adds a touch of wholesome goodness. If you’re looking for a gluten-free option, simply swap out the flour and breadcrumbs.

Conclusion

If you’re searching for a recipe that feels like pure comfort, this Cozy Swedish Meatball Soup is the answer. It’s rich, creamy, and full of flavor—perfect for those chilly winter nights. The best part? It’s customizable to fit your dietary needs, so you can truly make it your own.

Cozy Swedish Meatball Soup Recipe Perfect for Winter

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• Author: David
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

A warm and comforting soup that combines classic Swedish meatballs with a creamy, velvety broth. Perfect for chilly winter nights and easy to make.

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Ingredients

Scale 1x2x3x

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 1/4 cup grated onion
• 1 clove garlic, minced
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• 2 tablespoons unsalted butter
• 1 onion, finely chopped
• 2 carrots, diced
• 3 cups beef broth
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 2 tablespoons all-purpose flour
• Fresh parsley for garnish

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Instructions

1. In a mixing bowl, combine ground beef, ground pork, breadcrumbs, milk, egg, grated onion, garlic, allspice, nutmeg, salt, and pepper. Mix until well combined but don’t overwork the meat. Roll into small, bite-sized meatballs, roughly 1 inch in diameter.
2. Heat a large pot over medium heat and add 2 tablespoons of butter. When melted, add the meatballs in batches and cook until lightly browned on all sides (about 3-4 minutes per batch). Remove and set aside.
3. In the same pot, add chopped onion and diced carrots. Sauté until softened, around 5 minutes.
4. Sprinkle in 2 tablespoons of flour and stir to coat the vegetables. Cook for 1-2 minutes to remove the raw flour taste, then slowly pour in the beef and chicken broth while stirring to prevent lumps.
5. Add Worcestershire sauce and bring the soup to a gentle simmer. Return the meatballs to the pot and cook for about 15 minutes, allowing flavors to meld.
6. Stir in heavy cream and let the soup simmer for another 5 minutes. Adjust seasoning with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with fresh parsley. Serve warm with crusty bread or a side salad.

Notes

For gluten-free meatballs, replace breadcrumbs with almond flour or crushed gluten-free crackers. Adjust broth consistency by adding water or extra broth if needed.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Soup
• Cuisine: Swedish

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Fat: 22
• Carbohydrates: 15
• Protein: 18

Keywords: Swedish Meatball Soup, comfort food, winter recipe, creamy soup, one-pot meal