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Swedish Meatball Soup
Explore a delectable, feel-good range of everyday recipes that you can prepare using our diverse range of meat products for you and your loved ones.
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Swedish Meatball Soup
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Preparation
60
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Ingredients
For the Sauce & Noodles:
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups low-sodium beef broth
- 3 cups low-sodium chicken broth
- 2 cups heavy cream
- ¾ cup sour cream
- 1 teaspoon Beef instant bouillon granules
- 1½ tablespoons low-sodium soy sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 teaspoons apple cider vinegar
- 1 tablespoon granulated sugar
- ½ teaspoon freshly ground black pepper
- Salt if needed
- 8 ounces egg noodles medium, narrow or Kluski egg noodles (1 standard package)
- 2 tablespoons minced fresh parsley
To Garnish:
- Lingonberry jam or cranberry sauce
- Chopped fresh parsley
- Sour cream
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Preparation & Cooking
Step 1
Cook the Swedish meatballs. While the meatballs are cooking, prepare the sauce.
Step 2
Make a roux by melting the butter in a large skillet. Add the flour to the butter and whisk well. Cook over medium-low heat, whisking often, until mixture is creamy and turns a dark golden brown.
Step 3
Add beef broth, chicken broth, cream, sour cream, bouillon granules, soy sauce, Worcestershire sauce, Dijon mustard, cider vinegar, sugar, and black pepper. Taste, then season with salt, only if needed.
Step 4
Bring to a boil over medium heat, and add the noodles. Restore the soup to a boil and reduce heat to low to simmer until noodles are al dente.
Step 5
Add the meatballs, and simmer, stirring gently & often, until noodles are cooked through and soup has reduced to desired consistency.
Step 6
Add chopped parsley and stir gently.
Step 7
Serve and garnish with dollops of Lingonberry jam, sour cream, and a sprinkle of additional chopped fresh parsley.