Description
Swedish Meatball Soup is a hearty, creamy soup featuring tender, warmly seasoned meatballs, egg noodles, and a savory broth enriched with cream, sour cream, Dijon mustard, and Worcestershire sauce. Finish with fresh parsley and optional lingonberry jam or cranberry sauce.
Ingredients
Scale
- For the meatballs
- ⅓ cup gluten-free breadcrumbs
- ½ cup milk
- 2 tablespoons heavy cream
- 1 large egg
- 1½ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 tablespoon minced fresh parsley
- 1 tablespoon unsalted butter
- 1 tablespoon cooking oil
- ½ medium yellow onion, finely minced
- 1 large garlic clove, minced
- 1½ pounds ground chuck
- 1 pound ground chicken
- For the soup
- 4 tablespoons unsalted butter
- ¼ cup gluten-free all-purpose flour blend
- 3 cups low-sodium beef broth, certified gluten-free
- 3 cups low-sodium chicken broth, certified gluten-free
- 2 cups heavy cream
- ¾ cup sour cream
- 1 teaspoon gluten-free beef bouillon granules
- 1½ tablespoons gluten-free low-sodium soy sauce or tamari
- 2 teaspoons gluten-free Worcestershire sauce
- 1 teaspoon Dijon mustard, certified gluten-free
- 2 teaspoons apple cider vinegar
- 1 tablespoon granulated sugar
- ½ teaspoon freshly ground black pepper
- Salt, as needed
- 8 ounces gluten-free egg noodles or other gluten-free pasta
- 2 tablespoons minced fresh parsley
- For garnish
- Lingonberry jam or cranberry sauce, to taste
- Chopped fresh parsley, to taste
- Sour cream, to taste
Instructions
- Preheat the oven to 400°F. Position the racks in the upper-middle and lower-middle positions. Line two large baking sheets with foil and lightly coat with cooking spray.
- In a large bowl, combine the gluten-free breadcrumbs, milk, 2 tablespoons heavy cream, egg, kosher salt, ¼ teaspoon black pepper, allspice, nutmeg, and 1 tablespoon parsley. Let stand for at least 10 minutes so the breadcrumbs absorb the liquid.
- Heat 1 tablespoon butter and 1 tablespoon oil in a skillet over medium heat. Add the minced onion and cook until translucent. Add the garlic and cook for 30 seconds, then transfer the onion mixture to the breadcrumb mixture.
- Add the ground chuck and ground chicken. Mix gently until combined without overworking the meat. Shape into approximately 1-inch meatballs and arrange about 1 inch apart on the prepared baking sheets.
- Bake for 12–15 minutes, or until cooked through. Ground beef should reach 160°F and ground chicken should reach 165°F internally. Set the cooked meatballs aside.
- While the meatballs bake, melt 4 tablespoons butter in a large heavy-bottomed pot over medium-low heat. Whisk in the gluten-free flour blend and cook, whisking often, until smooth and lightly golden.
- Gradually whisk in the beef broth and chicken broth. Add the heavy cream, sour cream, beef bouillon, gluten-free soy sauce or tamari, Worcestershire sauce, Dijon mustard, apple cider vinegar, sugar, and ½ teaspoon black pepper. Taste and add salt only if needed.
- Bring the broth to a gentle boil. Add the gluten-free noodles and cook according to the package directions, stirring occasionally and checking frequently to avoid overcooking.
- Gently add the cooked meatballs and simmer until heated through and the noodles are tender. Stir carefully, then mix in 2 tablespoons minced parsley.
- Ladle into bowls and garnish with lingonberry jam or cranberry sauce, a dollop of sour cream, and additional chopped parsley if desired.
Notes
- This ingredient list uses gluten-free substitutions. Check labels on breadcrumbs, flour, noodles, broth, bouillon, soy sauce, Worcestershire sauce, mustard, and garnishes to avoid hidden gluten or cross-contact.
- Ground chicken is used here instead of pork so the ingredient list stays consistent with the gluten-free adaptation; ground pork can be substituted if preferred.
- Mix the meatballs gently to help keep them tender. Cook ground beef to 160°F and ground chicken to 165°F.
- For a thicker soup, mix 2 tablespoons cornstarch with 2 tablespoons cold water or milk, stir it into the soup, and simmer gently until thickened.
- Lingonberry jam is a traditional-style sweet-tart garnish; cranberry sauce is a convenient alternative.
- Refrigerate leftovers in an airtight container within two hours and use within 3–4 days. Reheat until hot throughout.
- The meatballs freeze better than the assembled soup. Creamy broth may separate and gluten-free noodles may soften after thawing, so freeze components separately when possible.
- Prep and cook times are estimates and may vary with equipment, meatball size, and the type of gluten-free noodles used.
- Prep Time: 25 minutes (estimated)
- Cook Time: 35 minutes (estimated)
- Category: Soup
- Method: Oven and stovetop
- Cuisine: Swedish-inspired
Nutrition
- Serving Size: 1 serving (estimated; based on 8 servings)
- Calories: 827 kcal (estimated)
- Sugar: 4 g (estimated)
- Sodium: 997 mg (estimated)
- Fat: 61 g (estimated)
- Saturated Fat: 31 g (estimated)
- Unsaturated Fat: 25 g (estimated)
- Trans Fat: 1 g (estimated)
- Carbohydrates: 34 g (estimated)
- Fiber: 2 g (estimated)
- Protein: 36 g (estimated)
- Cholesterol: 272 mg (estimated)