Swedish Meatball Soup with Heavy Cream and Egg Noodles

Swedish meatball soup is a cozy, Swedish-inspired meal of seasoned beef-and-pork meatballs, potatoes, egg noodles, and a creamy broth. Heavy cream gives the soup a silky finish, while allspice and nutmeg bring the warm flavor associated with Swedish-style meatballs; family and regional versions vary, and this is a practical one-pot adaptation.

Ingredients

1 lb (450 g) ground beef, preferably 80–85% lean
8 oz (225 g) ground pork
1/2 cup (30 g) plain dry breadcrumbs
1/4 cup (60 ml) whole milk
1 large egg (about 50 g without the shell)
1/2 cup (75 g) finely grated yellow onion, divided: 1/4 cup (38 g) for the meatballs and 1/4 cup (37 g) for the soup
1 tsp (5 g) fine salt, divided: 3/4 tsp (4 g) for the meatballs and 1/4 tsp (1 g) for the soup, plus more to taste
1/2 tsp (1 g) ground black pepper, divided between the meatballs and soup
1/4 tsp (0.5 g) ground allspice
1/8 tsp (0.25 g) ground nutmeg
2 tbsp (30 ml) neutral cooking oil
2 tbsp (28 g) unsalted butter
2 medium carrots, peeled and cut into 1/4-inch (6 mm) half-moons, about 1 cup (130 g)
2 celery stalks, diced, about 1 cup (100 g)
2 tbsp (16 g) all-purpose flour
6 cups (1.4 L) low-sodium beef broth
12 oz (340 g) Yukon Gold potatoes, cut into 1/2-inch (1.3 cm) cubes
6 oz (170 g) medium egg noodles
1 cup (240 ml) heavy cream
1 tbsp (4 g) chopped fresh dill, plus extra for serving
1 tsp (5 ml) Worcestershire sauce

Instructions

Prepare the meatball mixture, about 10 minutes. In a large bowl, stir the breadcrumbs and milk together and let them stand for 2 minutes so the crumbs can soften. Add the egg, 1/4 cup (38 g) grated onion, 3/4 teaspoon (4 g) salt, 1/4 teaspoon (0.5 g) black pepper, allspice, and nutmeg. Mix, then add the ground beef and pork. Use your hands or a fork to combine just until no streaks of egg or breadcrumbs remain; avoid compressing the mixture, which can make the meatballs dense.
Shape the meatballs, about 7 minutes. With damp hands, roll the mixture into meatballs about 1 inch (2.5 cm) across. You should get roughly 28–32. Arrange them on a plate or tray, then wash your hands and any surfaces that touched raw meat. While shaping, cut the carrots, celery, and potatoes if you have not already done so, and measure the remaining ingredients. This completes about 25 minutes of preparation.
Brown the meatballs, about 8 minutes. Heat the oil in a large, heavy soup pot or Dutch oven over medium heat. Working in two batches so the meatballs have room, turn them gently until browned on several sides, about 4 minutes per batch. They do not need to be cooked through yet. Transfer them to a clean plate; leave the browned bits in the pot, but carefully spoon out excess fat if there is more than about 1 tablespoon left.
Cook the vegetables, about 5 minutes. Add the butter and the remaining 1/4 cup (37 g) grated onion to the pot. Stir for about 1 minute, scraping up browned bits, then add the carrots and celery. Cook for 4 minutes, stirring occasionally, until the vegetables begin to soften. Sprinkle in the flour and stir for 1 minute to coat the vegetables and cook away its raw taste.
Simmer the potatoes, about 15 minutes including bringing the broth to a simmer. Pour in the beef broth gradually while stirring to dissolve the flour. Add the potatoes, Worcestershire sauce, and remaining 1/4 teaspoon (1 g) salt and 1/4 teaspoon (0.5 g) pepper. Bring the broth to a gentle simmer, which should take about 3 minutes, then cook for 12 minutes. Keep it at a steady, gentle bubble rather than a hard boil so the potatoes cook evenly and the broth does not reduce too quickly.
Finish cooking the meatballs, about 8 minutes. Return the browned meatballs and any juices on the plate to the pot. Simmer gently for 8 minutes, turning the meatballs once if they are not mostly submerged. Check the center of a larger meatball with a food thermometer: USDA FSIS guidance sets the safe minimum internal temperature for ground meat at 160°F (71°C). If needed, continue simmering and check again before moving on.
Cook the noodles, about 7 minutes. Stir in the egg noodles and cook at a gentle simmer for the time on the package, usually 6–8 minutes; begin checking at 6 minutes so they stay pleasantly firm. Stir once or twice to keep them from sticking to the bottom. If your noodle package calls for a longer time, follow its timing and include those extra minutes in the cook time.
Add the cream and dill, about 2 minutes. Lower the heat and slowly stir in the heavy cream and chopped dill. Warm the soup for about 2 minutes, stirring gently, until hot throughout. Do not let it boil after adding cream, as vigorous boiling can make the texture less smooth. Taste the broth and adjust the salt and pepper. Serve hot with extra dill.

Tips

Keep the meatballs tender. The breadcrumb-and-milk mixture helps keep them moist, and a light touch when mixing prevents a tight, heavy texture. If the mixture feels sticky, chill it for a few minutes while you cut the vegetables; this is optional and not included in the listed timing.
Brown in batches. Crowding the pot traps steam and makes the meatballs pale rather than browned. If the pot is small, use three batches and add a little extra oil only if the bottom becomes dry. The browned bits left behind add flavor to the broth.
Choose a practical spice substitute. Allspice is common in Swedish-style meatball seasoning but may not be in every pantry. If you do not have it, use a small pinch of cinnamon and a small pinch of ground cloves in its place; the result will be a little different, so keep the quantities modest. Do not substitute a large amount of pumpkin-pie spice, which can overpower the soup.
Adjust the thickness carefully. The flour gives the broth body, but the noodles also absorb liquid as they sit. If the soup becomes thicker than you like, stir in warm broth a little at a time. If you want a lighter broth, replace up to half the heavy cream with whole milk; it will taste less rich and should be warmed gently to avoid curdling.

Serving Suggestions

Serve the soup in warmed bowls so the creamy broth stays hot, and finish each portion with a little chopped dill and freshly ground black pepper. A slice of dark rye bread, sourdough, or crisp bread is useful for soaking up the broth. For a fresh contrast, add a simple cucumber salad dressed with vinegar, a little sugar, and salt, or offer a side of lightly dressed greens. Lingonberry preserves are a familiar Scandinavian accompaniment to meatballs; a small spoonful on the side adds a tart-sweet note, though the soup is complete without them.

This is a filling bowl on its own because it includes meat, potatoes, and noodles. If serving it as part of a larger meal, keep the other courses simple: bread and a crisp vegetable side are usually enough. Put extra dill and black pepper on the table so everyone can finish their bowl to taste.

Variations

Use beef alone. Replace the pork with another 8 oz (225 g) ground beef. The meatballs will have a slightly firmer texture and a more pronounced beef flavor. Ground pork adds tenderness, but the recipe does not depend on it.

Swap the potatoes or noodles. For a soup with fewer starches in the pot, omit the potatoes and add another 2 oz (55 g) egg noodles. For a gluten-free version, choose certified gluten-free breadcrumbs, flour, and noodles, or omit the flour and thicken the soup by mashing a few cooked potato cubes into the broth. Check labels on broth and Worcestershire sauce as well.

Use a different herb. Fresh parsley can stand in for dill if needed, though it gives a milder, less distinctive finish. Stir it in at the end just as you would the dill. A little extra black pepper is also welcome, but add it gradually so it does not mask the allspice and nutmeg.

Make it without noodles in the pot. If you expect leftovers, cook the egg noodles separately and place them in bowls before ladling the soup over them. This keeps them from absorbing as much broth during storage. The soup itself remains creamy and satisfying, and you can refrigerate any unused noodles separately.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. Store the soup for 3–4 days in the refrigerator. The noodles will continue to soften and absorb broth, so the texture is best if they are stored separately when possible. If they are already in the soup, add a splash of broth or water when reheating to loosen it.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring gently and avoiding a hard boil. Heat leftovers to 165°F (74°C), checking with a food thermometer. You can also microwave a portion in a covered, microwave-safe bowl, stirring midway through and checking the temperature in more than one spot. Do not leave reheated soup at room temperature for more than 2 hours.

For freezing, the best texture comes from freezing the soup before adding the cream and noodles. Cool the broth, vegetables, and fully cooked meatballs promptly, then freeze in airtight containers for up to 2 months for best quality. Thaw overnight in the refrigerator, reheat until the soup reaches 165°F (74°C), and add freshly cooked noodles and cream near the end. Cream-based soup can separate slightly after freezing; gentle stirring while reheating usually helps, but the texture may not be quite as smooth as freshly made.

Frequently Asked Questions

Can I make the meatballs ahead of time?

Yes. Shape the meatballs, cover them, and refrigerate for up to 1 day before cooking. Keep them chilled until they go into the pot, and cook them to the same safe internal temperature. You can also mix the meatball ingredients a few hours ahead, but avoid leaving raw ground meat at room temperature while you prepare the rest of the soup.

Can I use frozen meatballs?

Yes, plain frozen beef or beef-and-pork meatballs can save preparation time. Brown them according to the package directions if they are raw, or add fully cooked frozen meatballs to the soup and simmer until hot throughout. Check a meatball with a thermometer; ground meat should reach 160°F (71°C). Frozen meatballs vary in size and seasoning, so follow package instructions and taste the broth before adding more salt.

Why did my cream separate?

Cream is more likely to separate if it boils vigorously or if the soup is reheated too quickly. Lower the heat before stirring it in, warm the soup gently, and avoid a rolling boil. Heavy cream is more stable than lower-fat milk, but it can still lose its smooth appearance under prolonged high heat. If it separates slightly, gentle stirring may improve the texture.

Can I make this soup without flour?

Yes. Leave out the flour and butter if you prefer a thinner broth, or mash a few of the cooked potatoes against the side of the pot to thicken it naturally. You can also whisk 1 tablespoon (8 g) cornstarch with 2 tablespoons (30 ml) cold water and stir it into the simmering broth before adding the cream. Cook briefly until thickened, then continue with the recipe.

What is the best way to keep the noodles from getting mushy?

Cook them just until tender, and serve the soup soon after they finish cooking. For make-ahead portions, boil the noodles separately and store them apart from the soup, then add them to each bowl when serving. If the noodles are cooked directly in the pot, they will keep absorbing broth as the soup stands, especially overnight; that is normal, and a little extra broth will restore a looser consistency.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).