swedish meatball soup

I remember the first time I truly fell in love with a soup. It was a chilly autumn evening, and I was craving something hearty and comforting, something beyond the usual. That’s when the idea for a creamy swedish meatball soup with dill sparked in my mind. The aroma alone, a blend of savory spices and fresh herbs, was enough to make my stomach rumble. Each spoonful was a warm hug, a rich, velvety broth enveloping tender meatballs, truly a masterpiece that rivals even a delicate shrimp corn bisque.

My Favorite Things About This swedish meatball soup

There’s something incredibly special about this soup that keeps me coming back to it, season after season. I adore how it transforms simple ground beef and fresh dill into a culinary experience that feels both gourmet and utterly comforting. The prep time of just 30 minutes and a cook time of 45 minutes means I can whip up this hearty meal even on a busy weeknight. It’s truly a labor of love that doesn’t demand hours in the kitchen, offering maximum flavor for minimal fuss.

What Goes Into This swedish meatball soup

This soup relies on quality. Fresh ground beef makes juicy meatballs. Fresh dill provides essential herbaceous, signature flavor, distinguishing it from a simple corn soup. A generous pour of heavy cream delivers the velvety texture and richness I crave in every spoonful.

Sofia

Creamy Swedish Meatball Soup with Dill

This comforting Swedish Meatball Soup features tender, flavorful meatballs simmered in a rich, creamy broth with hints of allspice and dill, studded with potatoes and carrots for a hearty meal.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Swedish

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

For the Swedish Meatballs

• 1.5 lbs ground beef lean (80/20 preferred)
• 1/2 cup panko breadcrumbs
• 1/4 cup milk whole
• 1 large egg
• 1/4 cup onion finely minced
• 1 tbsp fresh parsley finely chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground allspice
• 2 tbsp unsalted butter divided (for cooking)

For the Soup Base

• 1 tbsp olive oil
• 1 large onion chopped
• 2 carrots peeled and diced
• 2 celery stalks diced
• 3 medium potatoes peeled and diced (Yukon Gold or red potatoes work well)
• 6 cups beef broth low sodium
• 1/2 cup heavy cream
• 1/4 cup all-purpose flour
• 1 tbsp fresh dill chopped, plus extra for garnish
• 1 tsp Worcestershire sauce
• 1/2 tsp ground allspice
• Salt and black pepper to taste

Equipment

• Large mixing bowl
• Large Dutch Oven or Stockpot
• Cutting Board
• Sharp Knife
• Baking Sheet
• Whisk

Method

 

Prepare the Meatballs

• In a large mixing bowl, combine the ground beef, panko breadcrumbs, milk, egg, minced onion, parsley, salt, pepper, and 1/4 tsp allspice. Mix gently but thoroughly until just combined. Do not overmix.
• Roll the mixture into small, bite-sized meatballs, about 1-inch in diameter. You should get about 35-40 meatballs. Place them on a baking sheet.
• Heat 1 tablespoon of butter in a large Dutch oven or stockpot over medium-high heat. In batches, brown the meatballs on all sides, about 3-4 minutes per batch. They don't need to be cooked through, just nicely browned. Remove the browned meatballs to a plate and set aside.

Build the Soup

• Add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil to the same Dutch oven. Reduce heat to medium. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables start to soften.
• Stir in the diced potatoes and cook for another 3 minutes.
• Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook off the raw flour taste.
• Gradually whisk in the beef broth, ensuring no lumps form. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
• Return the browned meatballs to the pot. Add the Worcestershire sauce and 1/2 tsp allspice. Bring to a gentle boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the potatoes are tender and the meatballs are cooked through.
• Stir in the heavy cream and fresh dill. Heat through for 2-3 minutes, but do not boil after adding the cream.
• Taste and adjust seasoning with salt and pepper as needed.

Serve

• Ladle the hot soup into bowls. Garnish with additional fresh dill, if desired. Serve immediately.

Notes

For extra flavor, you can pan-fry the meatballs until cooked through instead of just browning, then add them to the soup during the last 10 minutes of simmering.
This soup makes excellent leftovers! Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop.
If you prefer a thicker soup, you can mash a few of the cooked potatoes against the side of the pot before adding the cream.

How I Make swedish meatball soup

My soup process starts with forming the meatballs. I gently combine the seasoned ground beef, panko, and egg into small spheres.

Then, I build the dish’s incredible depth. I sauté onions, carrots, and celery, adding potatoes and rich beef broth, simmering until tender. Finally, I stir in the creamy elements and dill-infused meatballs, letting flavors meld beautifully.

My Secrets for Success with swedish meatball soup

• Gently mix meatballs; overmixing toughens them.
• Brown meatballs briefly for flavor and shape.
• Fresh dill is crucial for authentic soup taste.
• Always taste and adjust seasonings just before serving.

How I Serve and Store This Dish

I love serving my creamy soup with extra fresh dill and a dollop of sour cream, alongside crusty bread. It’s a truly satisfying meal. Leftovers store beautifully in an airtight container in the refrigerator for up to 3-4 days. To reheat, I gently warm on the stovetop, adding a splash of broth or milk if it’s thickened.

faq 1

Can I make the meatballs ahead of time for this recipe? Yes, you absolutely can! I often prepare the meatball mixture and roll them the day before. Store them covered in the refrigerator until you’re ready to cook. This makes the soup-building process even quicker and more enjoyable. It’s a great time-saver for this delicious dish.

faq 2

What can I use instead of ground beef in this soup? While I adore ground beef for its classic flavor, you can certainly substitute it. A mix of ground pork and beef works wonderfully, or even ground turkey for a lighter option. Just ensure your chosen meat is seasoned well to maintain the rich taste of the dish.

faq 3

Can I freeze leftover soup? Yes, you can freeze this soup! I recommend freezing it without the cream, if possible, as dairy can sometimes separate upon thawing. Add the heavy cream when reheating. Freeze portions in airtight containers for up to 3 months for best quality, then thaw overnight.

faq 4

Is there a way to make this soup vegetarian? Adapting this recipe for a vegetarian diet is definitely possible! You can use plant-based ground “meat” for the meatballs and swap beef broth for vegetable broth. The rich flavors of dill and cream will still make for a wonderfully comforting and satisfying bowl.

This recipe holds a special place in my heart, and I truly hope this creamy soup brings as much joy to your table as it does to mine. If you try it, I’d absolutely love to hear what you think and see your creations in the comments below! It’s a dish that warms the soul and truly embodies comfort.

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