Swedish Meatball Soup with Creamy Dill Broth

This Swedish-inspired meatball soup brings tender beef-and-pork meatballs, potatoes, carrots, and noodles together in a creamy, dill-scented broth. It borrows the familiar allspice-and-nutmeg seasoning of Swedish meatballs, while the soup format is a flexible home-style variation that makes a hearty one-pot meal.

Ingredients

⅓ cup (20 g) plain breadcrumbs or panko
¼ cup (60 ml) whole milk
1 large egg (about 50 g), lightly beaten
½ pound (227 g) ground pork
1 pound (454 g) ground beef, preferably 80–85% lean
¼ cup (40 g) finely grated yellow onion
¾ teaspoon fine salt, divided
½ teaspoon ground black pepper, divided
¼ teaspoon ground allspice
⅛ teaspoon ground nutmeg
1 tablespoon (15 ml) neutral cooking oil
2 tablespoons (28 g) unsalted butter
1 medium yellow onion (about 150 g), diced
2 medium carrots (about 200 g), peeled and sliced into coins
2 celery ribs (about 100 g), diced
2 tablespoons (16 g) all-purpose flour
6 cups (1.42 L) low-sodium beef broth
12 ounces (340 g) waxy potatoes, such as Yukon Gold, cut into ½-inch (1.3 cm) cubes
1 bay leaf
5 ounces (140 g) wide egg noodles
1 cup (240 ml) heavy cream
2 tablespoons (30 ml) sour cream, optional, for a lightly tangy finish
2 tablespoons (6 g) chopped fresh dill, plus more for serving
1 teaspoon (5 ml) Worcestershire sauce
1 teaspoon (5 ml) fresh lemon juice

Instructions

Soak the breadcrumbs. In a large bowl, stir together the breadcrumbs and milk. Let them stand for 2 minutes so the crumbs soften. Mix in the beaten egg, grated onion, ½ teaspoon salt, ¼ teaspoon pepper, allspice, and nutmeg. Add the ground pork and beef. Use clean hands or a fork to mix gently just until combined; compacting the mixture can make the meatballs dense.
Shape the meatballs. With damp hands, roll the mixture into meatballs about 1 inch (2.5 cm) across; you should get roughly 30. Set them on a plate while you dice the soup vegetables and potatoes. If the mixture feels sticky, dampen your hands again rather than adding extra breadcrumbs, which can dry the meatballs.
Brown the meatballs. Heat the oil in a large heavy pot or Dutch oven over medium heat. Working in batches so the pot is not crowded, brown the meatballs for about 8 minutes total, turning them to color several sides. They do not need to be fully cooked yet. Transfer them to a clean plate. Leave the browned bits in the pot; they add flavor to the broth.
Soften the vegetables. Add the butter, diced onion, carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally, until the onion begins to look translucent. Sprinkle in the flour and stir for 1 minute, coating the vegetables and scraping the bottom so the flour does not scorch.
Simmer the potatoes and meatballs. Pour in the broth a little at a time while stirring to disperse the flour smoothly. Add the potatoes and bay leaf, then return the browned meatballs and any juices on the plate to the pot. Bring the soup just to a gentle boil, then lower the heat, cover partly, and simmer for 15 minutes. The potatoes should be nearly tender. Check a meatball in the center with a food thermometer; USDA FSIS gives 160°F (71°C) as the safe minimum internal temperature for ground meat. If it has not reached that temperature, continue simmering and check again.
Cook the noodles. Stir in the egg noodles and simmer uncovered for about 7 minutes, or for the time on the package, until tender but not mushy. Stir once or twice to keep the noodles from sticking to the bottom. If your noodles need longer than 7 minutes, follow the package time and check the potatoes so they do not become too soft.
Finish the creamy broth. Lower the heat. In a small bowl, stir a ladleful of hot broth into the cream, then slowly pour the warmed cream mixture into the pot while stirring. This gradual warming helps the cream blend in smoothly. Stir in the optional sour cream, dill, Worcestershire sauce, lemon juice, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Warm gently for 2–3 minutes without letting the soup boil; taste and adjust the seasoning. Remove the bay leaf before serving.
Serve. Ladle into warm bowls and finish with extra chopped dill and black pepper. The soup will thicken as it stands because the noodles and potatoes absorb broth, so have a little extra warm broth or water ready for loosening leftovers or a longer dinner service.

Tips

Keep the meatballs tender. Mix only until the meat and seasonings come together, and make the balls a similar size so they cook evenly. Browning in batches matters: a crowded pot steams the meatballs instead of giving them a flavorful brown surface.
Choose potatoes that hold their shape. Yukon Gold or another waxy potato stays intact during simmering. Russets work if that is what you have, but they break down more readily and make the broth thicker and less clear.
Use a practical seasoning substitute. If ground allspice is unavailable, use a small pinch of ground cloves and a little extra nutmeg; the flavor will be warmer and less rounded. Fresh dill gives the brightest finish, but 2 teaspoons (about 1 g) dried dill can replace the 2 tablespoons fresh. Add dried dill earlier, with the broth, to let it soften.
Watch the heat after adding dairy. A hard boil can make cream or sour cream look grainy. Keep the pot at a gentle heat, and add sour cream gradually. For a thinner soup, stir in hot broth; for a thicker bowl, simmer briefly before adding the cream.

Serving Suggestions

This soup already contains meat, vegetables, potatoes, and noodles, so it can be served as a complete meal. Offer rye bread, crusty bread, or crisp crackers alongside it to catch the creamy broth. A simple cucumber salad or a plate of lightly dressed leafy greens makes a fresh contrast without competing with the dill and warm spices.

For a Swedish-inspired table, serve a small dish of lingonberry preserves on the side. Their tart-sweet flavor echoes the traditional pairing often enjoyed with Swedish meatballs, though the preserves are optional and the soup is satisfying without them. A spoonful of chopped dill at the table lets people add more herb flavor, while extra black pepper is useful for anyone who prefers a sharper finish.

Variations

Use prepared meatballs: For a quicker version, use about 1½ pounds (680 g) fully cooked Swedish-style meatballs, homemade or store-bought. Skip the meatball mixture and browning steps, sauté the vegetables, then add the meatballs with the broth and potatoes. Heat them thoroughly according to their package directions; when reheating previously cooked meatballs, bring their centers to 165°F (74°C). Seasoning and salt levels vary, so taste before adding the full amount of salt.

Make it without noodles: Leave out the egg noodles and add another 6 ounces (170 g) of cubed potatoes, or serve the soup over cooked noodles in each bowl. Keeping noodles separate is especially useful if you expect leftovers because they continue absorbing broth in the pot.

Adjust the dairy: Half-and-half can replace heavy cream for a lighter, less rich broth, though it will be thinner. For a dairy-free adaptation, use unsweetened oat cooking cream and plant-based butter; the flavor will differ from the classic creamy version. Do not use sweetened or vanilla-flavored milk alternatives.

Change the vegetables or herbs: Small pieces of parsnip can replace some of the carrot for a sweeter, earthier note. A handful of baby spinach can be stirred in during the final minute. Parsley can stand in for dill if needed, but the soup will lose some of its characteristic fresh, Scandinavian-style aroma.

Storage and Reheating

Cool the soup promptly and refrigerate it within 2 hours of cooking, in shallow airtight containers. It keeps for 3–4 days in the refrigerator. Noodles soften and soak up broth as the soup sits, so for the best texture, store cooked noodles separately when you know you will have leftovers. If they are already mixed in, add broth or water when reheating to restore a soup-like consistency.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring gently until steaming throughout. Check that leftovers reach 165°F (74°C), the USDA FSIS reheating temperature. Avoid a rolling boil after the cream has been added. You can also microwave an individual portion in a covered, microwave-safe bowl, stirring midway and checking the temperature in more than one spot.

For longer storage, freeze the soup for up to 2–3 months for best quality. Cream-based soups can separate slightly after thawing, and noodles become soft, so the best make-ahead option is to freeze the meatball-and-vegetable soup before adding cream and noodles. Thaw it overnight in the refrigerator, reheat to 165°F (74°C), then add freshly cooked noodles and cream. If freezing a fully finished batch, thaw it in the refrigerator and stir gently while reheating.

Frequently Asked Questions

Can I make Swedish meatball soup ahead of time?

Yes. Prepare the meatballs and soup through the potato-simmering step, cool and refrigerate it within 2 hours, then reheat the soup and cook the noodles shortly before serving. Add the cream and dill at the end. This keeps the noodles from swelling and the herbs fresher than they would be if added a day in advance.

Why are my meatballs falling apart?

The mixture may be too wet, too loosely shaped, or handled before the surface has browned. The soaked breadcrumbs and egg help bind the meat, so measure them rather than adding extra milk. Shape the meatballs gently but firmly, brown them without turning too early, and use a thin spatula or spoon to move them. A few small cracks are normal and will not spoil the soup.

Can I use ground turkey or chicken?

Yes, but the flavor and texture will be leaner than a beef-and-pork mixture. Ground poultry must reach 165°F (74°C), rather than the 160°F (71°C) target for the ground beef-and-pork meatballs in this recipe. Check the center of more than one meatball with a food thermometer, and avoid overmixing because lean meat can become firm.

How can I stop the broth from becoming too thick?

Cook noodles separately if the soup will sit for a while, then add them to bowls before ladling over the broth. If the noodles are already in the pot, stir in warm broth a little at a time until the soup reaches the consistency you like. Remember that the potatoes also release starch, so a slight thickening as the soup stands is expected.

Can I make this soup gluten-free?

Use certified gluten-free breadcrumbs, a gluten-free flour blend for thickening, and gluten-free noodles. Check the broth and Worcestershire sauce labels as well, since ingredients and manufacturing practices vary. The flour can be mixed with a little cool broth before it goes into the pot to help prevent lumps; the final texture may be slightly different depending on the blend.

Is this an authentic Swedish soup?

This is a Swedish-inspired soup rather than a single traditional Swedish preparation. Swedish meatballs are commonly seasoned with warm spices such as allspice and served with accompaniments like lingonberries, but meatball recipes and serving customs vary by household. Combining them with potatoes, noodles, and creamy broth is a practical soup variation built around those familiar flavors.

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

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