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A black pan filled with homemade Swedish meatballs simmering in a rich, creamy gravy and garnished with fresh herbs.

Cosy Swedish Meatball Soup

This comforting and hearty soup features tender, perfectly seasoned Swedish meatballs nestled in a rich, creamy, dill-infused broth with wholesome potatoes and sweet carrots. It's the ultimate warm embrace on a chilly day.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: European, Swedish
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

For the Swedish Meatballs
  • 1 lb lean ground beef
  • 1/2 lb ground pork
  • 1/2 cup panko breadcrumbs
  • 1/4 cup milk
  • 1 large egg
  • 1/2 small yellow onion very finely grated
  • 1/2 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter or olive oil for cooking
For the Soup Base
  • 2 tbsp unsalted butter
  • 1 medium yellow onion diced
  • 2 medium carrots peeled and diced
  • 2 stalks celery diced
  • 1.5 lbs waxy potatoes e.g., Yukon Gold, peeled and 1/2-inch diced
  • 6 cups low-sodium chicken broth
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream
  • 1 tbsp Dijon mustard
  • 1/4 cup fresh dill chopped, plus more for garnish
  • 2 tbsp fresh parsley chopped
  • to taste Salt
  • to taste Freshly ground black pepper

Equipment

  • Large Dutch Oven or Stockpot
  • Large Mixing Bowl
  • Whisk
  • Measuring cups and spoons

Method
 

Prepare the Swedish Meatballs
  1. In a large mixing bowl, combine the panko breadcrumbs and milk. Let sit for 5 minutes to allow the breadcrumbs to soften.
  2. Add the ground beef, ground pork, egg, grated yellow onion, allspice, nutmeg, 1 tsp salt, and 1/2 tsp black pepper to the bowl with the breadcrumbs. Mix gently with your hands until just combined, being careful not to overmix.
  3. Roll the mixture into small, uniform meatballs, about 1-inch in diameter (you should get about 30-35 meatballs).
  4. Heat 2 tbsp butter or olive oil in a large Dutch oven or stockpot over medium-high heat. Working in batches if necessary, brown the meatballs on all sides until nicely caramelized. They don't need to be cooked through, just nicely seared. Remove the browned meatballs to a plate and set aside, reserving any drippings in the pot.
Build the Cosy Swedish Meatball Soup
  1. Reduce the heat to medium. Add 2 tbsp butter to the same pot (if needed). Add the diced yellow onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Sprinkle the all-purpose flour over the sautéed vegetables and cook, stirring constantly, for 1-2 minutes to create a roux. This will help thicken the soup.
  3. Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer, whisking occasionally.
  4. Add the diced potatoes to the simmering broth. Cook for 10-15 minutes, or until the potatoes are tender when pierced with a fork.
  5. Stir in the heavy cream and Dijon mustard. Season the soup with salt and freshly ground black pepper to taste. Continue to simmer for 5 minutes, allowing the flavors to meld and the soup to slightly thicken.
  6. Return the browned meatballs to the soup. Add the chopped fresh dill and parsley. Simmer for another 5-7 minutes, or until the meatballs are cooked through and heated entirely.
  7. Ladle the Cosy Swedish Meatball Soup into bowls. Garnish with a little extra fresh dill, if desired, and serve hot.

Notes

For an authentic touch, serve this soup with a dollop of lingonberry jam on the side or with a slice of crusty rye bread. Leftovers store well in an airtight container in the refrigerator for up to 3 days. The soup may thicken more upon cooling; thin with a splash of broth or milk when reheating if desired.