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For this cozy soup, you will need: - 1 lb ground beef - 1 lb ground pork - 1 cup breadcrumbs - 1/2 cup milk - 1 small onion, finely chopped - 2 cloves garlic, minced - 4 cups beef broth - 2 cups baby carrots, chopped - 1 cup potatoes, diced - 1 cup fresh spinach - 1 cup heavy cream These ingredients create a rich base for the soup. The ground beef and pork form the meatballs, while the vegetables add texture and flavor. The broth brings everything together in a warm, hearty embrace. To enhance flavor, you’ll need: - 1 tsp nutmeg - 1 tsp allspice - Salt and pepper to taste Nutmeg and allspice give the soup its signature warmth. They blend well with the meat and add depth to the dish. Be sure to taste as you go, adjusting salt and pepper for your liking. For a finishing touch, consider adding: - Fresh dill for garnish Dill brightens the soup and adds a fresh note. It pairs perfectly with the creamy base and the savory meatballs. A sprinkle on top makes the dish look inviting and colorful. {{ingredient_image_1}} First, grab a large bowl. In the bowl, mix 1 lb of ground beef and 1 lb of ground pork. Add 1 cup of breadcrumbs and 1/2 cup of milk. Then, include half of the finely chopped onion and 2 minced garlic cloves. Don’t forget the spices! Sprinkle in 1 teaspoon of nutmeg and 1 teaspoon of allspice. Add salt and pepper to taste. Mix everything gently until it is just combined. Be careful not to over-mix, as this can make the meatballs tough. Now, shape the mixture into small meatballs, about 1 inch wide. Set them aside on a plate. Next, heat a large pot over medium heat. Add a splash of oil to the pot. When the oil is hot, add the rest of the chopped onion. Sauté it for about 2-3 minutes until it is soft and translucent. Now, carefully add the meatballs to the pot. Brown them on all sides for about 5-7 minutes. If your pot is small, you might want to do this in batches. Browning gives the meatballs a nice flavor and color. Once your meatballs are browned, pour in 4 cups of beef broth. Bring the broth to a gentle boil. Now it’s time to add some veggies! Toss in 2 cups of chopped baby carrots and 1 cup of diced potatoes. Turn the heat down to a simmer and let it cook for about 15-20 minutes. You want the vegetables to become tender. After that, stir in 1 cup of fresh spinach and 1 cup of heavy cream. Let it simmer for an extra 5 minutes. Before serving, taste the soup and adjust the seasoning with salt and pepper as needed. To make great meatballs, use a mix of beef and pork. The beef gives flavor, and pork adds moisture. Use breadcrumbs to hold everything together. Soak them in milk for a few minutes before mixing. This helps the meatballs stay soft. Don’t over-mix the meat; just combine the ingredients until they are blended. Shape them gently into balls about one inch wide. This size helps them cook evenly. Flavor is key to a tasty soup. Use fresh garlic and onion for the best taste. Nutmeg and allspice add warmth and depth. Don’t skip the salt and pepper; they bring all the flavors together. After you brown the meatballs, save those tasty bits on the bottom of the pot. They add extra flavor when you pour in the beef broth. Stir well to mix everything. You can add a squeeze of lemon juice for a touch of brightness at the end. Serve the soup hot in big bowls. Top with fresh dill for a nice pop of color. It also adds a fresh taste. Pair it with crusty bread for dipping. This makes the meal feel even more cozy. If you want, you can also add a dollop of sour cream on top for creaminess. Enjoy a warming bowl that feels like a hug on a chilly day! Pro Tips Use Fresh Herbs: Fresh dill adds a bright flavor to the soup; consider adding it at the end for the best taste. Make Ahead: This soup can be made in advance and stored in the refrigerator for up to three days; the flavors will deepen over time. Perfect Meatballs: Ensure even cooking by making meatballs of uniform size; this will help them cook evenly in the soup. Add a Kick: For a spicy twist, consider adding a pinch of red pepper flakes or a dash of hot sauce to the broth. {{image_2}} You can easily make this soup gluten-free. Use gluten-free breadcrumbs instead of regular ones. This small swap keeps the meatballs soft. You can also use a gluten-free beef broth. Always check labels to be sure. This way, everyone can enjoy a warm bowl of soup. To make a vegetarian version, swap the meat for plant-based meat. Use lentils or mushrooms for texture. These options add great flavor and heartiness. Instead of beef broth, use vegetable broth. Add in more veggies like zucchini or bell peppers for extra nutrients. Experiment with different herbs and spices to find your favorite. Try adding thyme or rosemary for a fresh twist. A pinch of smoked paprika can add depth to the flavor. You can also increase the nutmeg or allspice for a more robust taste. Fresh parsley or chives make great garnishes too. You can store leftover Swedish meatball soup in a safe container. Let the soup cool down first. Once cool, transfer it to an airtight container. This helps keep the flavors fresh. The soup will last in the fridge for about three days. Make sure to label the container with the date for easy tracking. To reheat, pour the soup into a pot. Heat it over medium heat. Stir often to ensure even warming. You may need to add a little beef broth or water if the soup thickens too much. This keeps it creamy and delicious. You can also use the microwave. Place it in a microwave-safe bowl and heat in short bursts. Stir in between to prevent hot spots. If you want to freeze the soup, do it after it cools completely. Use freezer-safe containers or bags. Leave some space at the top, as soup expands when frozen. The soup will keep well for about three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat as mentioned above. Enjoy a warm bowl of comfort anytime! If you don’t have beef broth, you can use chicken broth. The flavor will change a bit but will still be tasty. Vegetable broth is another good option. You can even make a broth using water and seasoning. Just add salt, pepper, and herbs to boost the taste. Yes, you can make Swedish meatball soup in advance. This soup tastes even better the next day. Just store it in the fridge after it cools. When you're ready to eat, heat it on the stove until hot. You may want to add a splash of cream for extra richness. To check if the meatballs are cooked, cut one in half. The center should be brown with no pink. You can also use a meat thermometer. The meatballs should reach a safe temperature of 160°F. Cooking them until they are nicely browned also adds flavor. This blog post covered how to make a tasty Swedish meatball soup. We explored key ingredients, from traditional meatballs to spices. I shared step-by-step instructions for preparing and cooking the dish, plus tips for perfect texture and flavor. You learned about gluten-free and vegetarian options. Lastly, we discussed how to store and reheat leftovers. Remember, this soup is versatile and fun to make. Enjoy your cooking adventure!

Swedish Meatball Soup Delight

A hearty and comforting soup featuring meatballs made from ground beef and pork, served with vegetables and a creamy broth.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Swedish
Servings 6

Ingredients
  

  • 1 lb ground beef
  • 1 lb ground pork
  • 1 cup breadcrumbs
  • 0.5 cup milk
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp nutmeg
  • 1 tsp allspice
  • to taste salt and pepper
  • 4 cups beef broth
  • 2 cups baby carrots, chopped
  • 1 cup potatoes, diced
  • 1 cup fresh spinach
  • 1 cup heavy cream
  • 1 bunch fresh dill for garnish

Instructions
 

  • In a large bowl, combine ground beef, ground pork, breadcrumbs, milk, half of the chopped onion, minced garlic, nutmeg, allspice, salt, and pepper. Mix until just combined.
  • Shape the mixture into small meatballs, about 1 inch in diameter. Set them aside.
  • Heat a large pot over medium heat and add a splash of oil. Once hot, add the remaining onion and sauté until translucent, about 2-3 minutes.
  • Carefully add the meatballs to the pot, browning them on all sides for about 5-7 minutes. You may need to do this in batches to avoid overcrowding.
  • Once the meatballs are browned, pour in the beef broth, bringing it to a gentle boil.
  • Add the chopped carrots and diced potatoes to the pot. Reduce the heat to a simmer and cook for about 15-20 minutes, or until the vegetables are tender.
  • Stir in the fresh spinach and heavy cream, allowing it to simmer for an additional 5 minutes.
  • Adjust seasoning with salt and pepper as needed before serving.

Notes

Ladle the soup into large bowls and finish with a sprinkle of fresh dill on top for a pop of color and flavor. Serve with crusty bread on the side for dipping.
Keyword comfort food, meatballs, soup