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Swedish Meatball Noodle Soup
This recipe capitalizes on the sweet, earthy flavor of the meatballs, due to the additions of heavy cream and nutmeg.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
- Category: Soups
Ingredients
Scale
- Meatballs
- 1 cup soft bread crumbs
- 1/2 cup heavy cream
- 1/2 onion, minced
- 1 pound lean ground beef
- 1 large egg
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 2 tablespoons olive oil
- Soup
- 1 cup heavy cream
- 2 tablespoons cornstarch
- 5 tablespoons unsalted butter
- 2 carrots, thinly sliced
- 2 celery stalks, chopped
- 8 ounces cremini mushrooms, sliced
- 4 garlic cloves, minced
- 1/2 cup all-purpose flour
- 7 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper, plus more as needed
- 1/4 teaspoon red pepper flakes
- 1 cup frozen peas, thawed
- 1/2 cup sour cream
- 8 ounces egg noodles, cooked to al dente
Instructions
- For the meatballs: In a large bowl, combine the bread crumbs, cream, onion, ground beef, egg, salt, garlic powder, pepper, nutmeg, and allspice. Form the meat mixture into tablespoon-size meatballs.
- Line a baking sheet with paper towels. In a large skillet, heat the olive oil over medium heat. Working in batches, brown the meatballs on all sides. Place them on the baking sheet.
- For the soup: In a small bowl, mix the heavy cream and cornstarch. Set aside.
- In a large pot, melt the butter over medium heat. Add the carrots, celery, and mushrooms and cook for 3 minutes. Add the garlic and cook for another minute. Sprinkle in the flour and cook, stirring continuously, until it has been completely absorbed.
- Reduce the heat to low and slowly add the broth and heavy cream mixture. Add the Worcestershire sauce, salt, paprika, black pepper, and red pepper flakes.
- Bring the soup to a gentle boil over medium heat and cook for 5 minutes, or until the soup has thickened. Stir in the meatballs and peas, reduce the heat to low, and Cook for 5 minutes.
- Add the sour cream, stir, add the noodles, and mix in. Taste and season with additional salt and black pepper, if needed. Ladle into bowls and serve.
Notes
- You can use a combination of beef and pork for the meatballs.
