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A bowl of creamy Swedish meatball soup with egg noodles and fresh parsley garnish

Cozy Swedish Meatball Soup

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 1 lb ground beef and pork blend
  • 1/4 cup panko breadcrumbs
  • 1 large egg , lightly beaten
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots , sliced into rounds
  • 2 stalks celery , sliced
  • 6 cups low -sodium beef broth
  • 2 cups wide egg noodles
  • 1 cup heavy cream
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon sal t
  • 1/4 teaspoon black pepper

Method
 

  1. In a medium bowl, combine the ground meat, breadcrumbs, egg, allspice, and nutmeg. Form into 1/2-inch diameter mini meatballs.
  2. Heat olive oil in a large Dutch oven over medium heat. Brown the meatballs on all sides for approximately 6 minutes, then remove and set aside.
  3. Add the onion, carrots, and celery to the same pot. Sauté for 5 minutes until vegetables begin to soften.
  4. Pour in the beef broth and bring the mixture to a simmer.
  5. Add the egg noodles and cook for 5 minutes.
  6. Return the meatballs to the pot and continue to simmer for 5-7 minutes until the noodles are al dente and meatballs are fully cooked.
  7. Reduce heat to low and stir in the heavy cream. Warm through without bringing to a boil.
  8. Season with salt and pepper to taste and garnish with fresh parsley.