A cozy, creamy bowl of Swedish meatball soup with tender pasta and savory flavors in every spoonful. This comforting dish is perfect for chilly days and will leave everyone asking for seconds!
Why You Will Love This Recipe:
Swedish Meatball Soup is the epitome of comfort food. The combination of tender meatballs, creamy broth, and hearty vegetables creates a dish that warms both the body and soul. Not only is it delicious, but it is also incredibly easy to prepare, making it perfect for weeknight dinners or special occasions. The unique blend of spices gives the meatballs a delightful flavor, while the creamy soup base adds a rich texture that pairs perfectly with the pasta. This recipe is sure to become a family favorite, bringing smiles and satisfaction to the dinner table.
Introduction:
When the temperatures drop and the days grow shorter, there’s nothing quite like a bowl of hearty soup to lift your spirits. This Swedish Meatball Soup combines the classic flavors of Swedish meatballs with a creamy broth, making it a comforting dish that is perfect for cold weather. It’s an ideal choice for family gatherings or a cozy night in, and it’s sure to impress your guests with its rich flavors and delightful presentation. The addition of pasta makes this soup filling, while the fresh herbs provide a burst of color and flavor. So, grab your apron and let’s dive into this delicious recipe that will warm your heart and satisfy your cravings!
Ingredients:
For the meatballs:
- 1 lb (450 g) ground beef
- ½ teaspoon garlic powder
- ½ teaspoon onion granules
- ½ teaspoon dried parsley
- 1 large egg
- 2 tablespoons milk
- ¼ cup (25 g) breadcrumbs
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the soup:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, diced
- 2 medium carrots, diced
- 3 celery stalks, diced
- 2 large garlic cloves, minced
- ½ tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 6 cups (1.50 l) beef stock
- 8 ounces (225 g) orecchiette, or your favorite pasta
- ½ cup (125 g) sour cream
- A handful of fresh parsley, roughly chopped
Preparation:
Step 1: In a large mixing bowl, combine the ground beef with garlic powder, onion granules, dried parsley, egg, milk, breadcrumbs, nutmeg, allspice, salt, and pepper. Mix until well combined. Shape the mixture into small meatballs, about 1 inch in diameter.
Step 2: Heat the olive oil in a large pot over medium heat. Once hot, add the meatballs in batches, being careful not to overcrowd the pot. Fry them for about 5-7 minutes, turning occasionally, until they are browned on all sides. Remove the meatballs from the pot and set them aside.
Step 3: In the same pot, melt the butter. Add the diced onion, carrots, and celery, sautéing for about 5-6 minutes until they become tender. Stir in the minced garlic and cook for an additional minute, allowing the flavors to meld.
Step 4: Add the Worcestershire sauce and Dijon mustard to the pot, stirring to combine. Pour in the beef stock and bring the mixture to a gentle simmer.
Step 5: Once the soup is simmering, add the orecchiette (or your preferred pasta) and cook according to the package instructions, usually about 10-12 minutes, or until al dente. Stir occasionally to prevent the pasta from sticking to the bottom of the pot. After the pasta is cooked, return the meatballs to the pot and simmer for another 1-2 minutes until they are heated through.
Step 6: In a small bowl, mix the sour cream with ¼ cup of the soup liquid until smooth. Stir this mixture back into the pot, blending it well into the soup. Taste and adjust seasoning with salt and pepper as needed.
Step 7: Serve the soup hot, garnished with freshly chopped parsley for a pop of color and flavor.
Serving Suggestions:
This Swedish Meatball Soup is delightful on its own, but you can elevate the meal with some crusty bread or homemade rolls for dipping. A simple side salad with a tangy vinaigrette can also complement the richness of the soup beautifully. For a festive touch, serve with a glass of chilled white wine or sparkling water with lemon.
Tips:
- For extra flavor, consider adding a splash of white wine to the pot after sautéing the vegetables and before adding the beef stock.
- If you prefer a thicker soup, you can mix a tablespoon of cornstarch with a little cold water and stir it into the soup during the last few minutes of cooking.
- Feel free to substitute ground turkey or chicken for the beef if you prefer a lighter option.
- Leftovers can be stored in the refrigerator for up to 3 days and can be reheated on the stovetop or in the microwave.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Nutritional Information:
Calories: 380 per serving
Protein: 22 g
Sodium: 850 mg
Conclusion:
Swedish Meatball Soup is not just a meal; it’s a warm hug in a bowl. The creamy broth combined with the tender meatballs and pasta makes for a satisfying dish that is perfect for any occasion. Whether you’re hosting a dinner party or simply enjoying a quiet night at home, this soup is sure to please. With its rich flavors and comforting texture, it’s a recipe you will want to keep on hand for years to come. So gather your ingredients, follow the steps, and enjoy a delicious bowl of this delightful soup!
Questions and Answers About This Recipe:
1. Can I make this soup ahead of time?
Yes! You can prepare the soup ahead of time and store it in the refrigerator for up to 3 days. Just reheat it gently on the stovetop before serving.
2. What type of pasta can I use in this recipe?
While orecchiette is recommended, you can use any small pasta shape such as ditalini, orzo, or even egg noodles. Just make sure to adjust the cooking time according to the pasta you choose.
3. Can I freeze the leftovers?
Yes, you can freeze the soup. Allow it to cool completely, then transfer it to an airtight container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
4. Is there a vegetarian version of this soup?
Absolutely! You can substitute the meatballs with plant-based meat alternatives or make veggie meatballs using lentils or chickpeas. Use vegetable broth instead of beef stock for a vegetarian version.
5. How can I make this soup spicier?
If you enjoy a bit of heat, consider adding red pepper flakes or a dash of hot sauce to the soup while it simmers. You can also add diced jalapeños for an extra kick!