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Swedish Meatball Soup

Swedish Meatball Soup with Egg Noodles

Carolina Gomez
Mini beef and pork meatballs seasoned with allspice and nutmeg simmer with egg noodles in a creamy beef broth. Everything cooks in one Dutch oven in about an hour.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6
Calories 590 kcal

Equipment

  • 6-quart Dutch oven
  • Large mixing bowl
  • 1-tablespoon cookie scoop
  • Rimmed baking sheet lined with parchment
  • Box grater
  • Whisk
  • Slotted spoon
  • Instant-read thermometer
  • Ladle

Ingredients
  

  • 3/4 pound ground beef 80/20 (340 g)
  • 1/4 pound ground pork 113 g
  • 1/2 cup plain bread crumbs 54 g
  • 1/4 cup heavy cream 60 ml
  • 1 large egg
  • 1/4 cup finely grated onion 40 g
  • 1 clove garlic minced
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon neutral oil 15 ml
  • 2 tablespoons unsalted butter 28 g
  • 1 medium onion diced (about 1 cup) (150 g)
  • 2 medium carrots diced (about 1 cup) (130 g)
  • 2 celery stalks diced (about 3/4 cup) (100 g)
  • 2 cloves garlic minced
  • 3 tablespoons all-purpose flour 24 g
  • 6 cups low-sodium beef broth 1.4 L
  • 1 cup water 240 ml
  • 1 tablespoon Worcestershire sauce 15 ml
  • 2 teaspoons Dijon mustard 10 g
  • 6 ounces wide egg noodles 170 g
  • 3/4 cup heavy cream 180 ml
  • Salt to taste
  • 2 tablespoons chopped fresh parsley for garnish

Instructions
 

  • Stir the bread crumbs, 1/4 cup cream, egg, grated onion, garlic, spices, salt, and parsley together.
  • Let the mixture rest for 3 minutes, then gently mix in the beef and pork. Roll level tablespoons into about 36 one-inch meatballs.
  • Heat the oil in a 6-quart Dutch oven over medium-high heat and brown the meatballs in two batches for 3 to 4 minutes each, until golden but still pink inside. Set aside on a baking sheet.
  • Lower the heat to medium, melt the butter, and cook the onion, carrots, and celery for 6 to 7 minutes until soft. Add garlic and cook for 30 seconds, then stir in the flour for 1 to 2 minutes.
  • Whisk in 1 cup broth, followed by the remaining broth, water, Worcestershire sauce, and Dijon mustard. Bring to a simmer for about 5 minutes.
  • Add the egg noodles and meatballs and gently simmer over medium-low heat for 8 to 10 minutes, until the noodles are tender and the meatballs reach 160°F (71°C) internally.
  • Reduce the heat to low, stir in 3/4 cup heavy cream for 2 minutes without boiling, season with salt, and garnish with parsley.
Keyword Swedish Meatball Soup, Swedish Meatball Soup with Egg Noodles