If you’re looking for a dish that wraps you in warmth, comfort, and the cozy feeling of home, Swedish Meatballs Mushroom Soup is an absolute winner. Imagine the classic Swedish meatballs you know and love, but transformed into a creamy, hearty soup that’s perfect for chilly evenings or a satisfying lunch. This recipe blends tender, savory meatballs with earthy mushrooms and a luscious, velvety broth, making each spoonful a little piece of comfort heaven.
Not only does this soup deliver on flavor, but it’s also surprisingly versatile. You can serve it as a main course or pair it with crusty bread for dipping, and it’s simple enough for a weeknight meal yet impressive enough for guests. By the time we’re done, you’ll have a go-to recipe that’s both indulgent and approachable.
Swedish Meatballs Mushroom Soup Recipe
This isn’t your average soup. Swedish Meatballs Mushroom Soup takes the classic flavors of Scandinavia and elevates them with a rich mushroom-infused broth. Here’s what makes it so irresistible:
- Meatballs: Tender, juicy, and seasoned with traditional Swedish spices.
- Mushrooms: Earthy and umami-rich, providing depth to the creamy base.
- Creamy Broth: Silky, luxurious, and infused with a touch of nutmeg and allspice.
- Comfort Factor: It’s hearty enough to satisfy, light enough to feel cozy without being heavy.
Ingredients Needed
Before diving into the cooking, let’s break down the ingredients. I’ll include the classic essentials and a few tips on choosing the best quality ingredients for maximum flavor.
For The Meatballs
- 1 pound (450 g) ground beef (or a mix of beef and pork for extra juiciness)
- ½ cup breadcrumbs (preferably fresh for better texture)
- ¼ cup milk (whole milk recommended for creaminess)
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
For The Soup
- 2 tablespoons butter
- 1 tablespoon olive oil
- 8 oz (225 g) mushrooms, sliced (cremini or button mushrooms work best)
- 3 tablespoons all-purpose flour
- 4 cups beef or chicken broth (homemade or low-sodium store-bought)
- 1 cup heavy cream
- 1 teaspoon Worcestershire sauce (optional, for depth)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions
Let’s get cooking! I’ll walk you through each step like I’m standing right there with you.
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Prepare The Meatballs
- In a bowl, combine the breadcrumbs and milk. Let it soak for a few minutes.
- Add ground meat, finely chopped onion, garlic, egg, salt, pepper, allspice, and nutmeg. Mix gently until just combined-overmixing can make meatballs tough.
- Shape into small, bite-sized meatballs (about 1 inch in diameter).
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Cook The Meatballs
- Heat 1 tablespoon of butter and 1 teaspoon of olive oil in a skillet over medium heat.
- Brown the meatballs on all sides (they don’t need to be fully cooked through). Remove and set aside.
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Prepare The Soup Base
- In the same skillet, add the remaining butter and olive oil. Sauté the mushrooms until they’re golden and fragrant.
- Sprinkle the flour over the mushrooms, stirring constantly for 1-2 minutes to cook the raw taste out.
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Build The Soup
- Slowly whisk in the broth to avoid lumps.
- Bring to a simmer, then add the partially cooked meatballs back into the pan.
- Simmer gently for 15-20 minutes until meatballs are cooked through.
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Finish With Cream
- Stir in the heavy cream and Worcestershire sauce. Taste and adjust seasoning with salt and pepper.
- Let it warm through without boiling.
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Serve
- Ladle the soup into bowls, sprinkle generously with fresh parsley, and enjoy!
Ingredient Insights
Knowing your ingredients can elevate this recipe from good to unforgettable:
- Ground Meat: A mix of beef and pork is classic for Swedish meatballs because pork adds fat, making the meatballs juicier.
- Breadcrumbs: Fresh breadcrumbs absorb moisture better and keep the meatballs tender.
- Mushrooms: Cremini mushrooms offer a richer, earthier flavor than standard white mushrooms, but both work beautifully.
- Spices: Allspice and nutmeg are subtle but essential-they give the meatballs that unmistakable Swedish aroma.
- Broth: Homemade broth enhances flavor, but high-quality store-bought broth works in a pinch.
Expert Tips
- Browning Matters: Don’t skip browning the meatballs-they add depth to the soup through caramelization.
- Simmer, Don’t Boil: Gentle simmering keeps the meatballs tender and prevents the cream from curdling.
- Make Ahead: The soup tastes even better the next day as flavors meld, so it’s perfect for meal prep.
- Texture Play: If you like more bite, sauté mushrooms until slightly crispy before adding the broth.
Recipe Variations
- Vegetarian Version: Replace meatballs with pan-fried or baked vegetarian ’meatballs’ or chickpea balls.
- Low-Carb Option: Skip breadcrumbs in the meatballs or use almond flour.
- Extra Veggies: Add diced carrots, parsnips, or peas for more color and nutrition.
- Spicy Twist: Add a pinch of cayenne or smoked paprika to the meatballs for subtle heat.
Final Words
Swedish Meatballs Mushroom Soup is not just a meal-it’s an experience. Each bite offers a perfect balance of creamy, savory, and earthy flavors that will make you feel warm inside. It’s also incredibly adaptable, letting you tweak it to your dietary preferences or ingredient availability without losing its signature charm.
FAQs
What Ingredients Are Needed For Swedish Meatballs Mushroom Soup?
The ingredients typically include ground beef or a mix of beef and pork for the meatballs, breadcrumbs, egg, onion, garlic, salt, pepper, nutmeg, and beef broth. For the soup base, you’ll need butter, flour, mushrooms, onion, garlic, cream, and additional beef broth or stock.
How Do I Make The Swedish Meatballs For The Soup?
To make Swedish meatballs, mix the ground beef or pork with breadcrumbs, a beaten egg, minced onion, garlic, salt, pepper, and nutmeg. Form the mixture into small meatballs. Brown them in a pan with butter or oil, then set them aside to be added to the soup later.
Can I Use Pre-made Meatballs For This Recipe?
Yes, you can use pre-made frozen or refrigerated Swedish meatballs if you’re short on time. Just heat them through before adding them to the soup. However, homemade meatballs will add a fresher flavor to the dish.
What Type Of Mushrooms Are Best For Swedish Meatballs Mushroom Soup?
Button mushrooms or cremini mushrooms are the most common choices for this soup, as they provide a mild and earthy flavor. You can also experiment with wild mushrooms like shiitake or portobello for a more robust taste.
Can I Make This Recipe Gluten-free?
Yes, you can make Swedish meatballs mushroom soup gluten-free by using gluten-free breadcrumbs for the meatballs and ensuring that the soup base uses a gluten-free flour substitute, such as rice flour or cornstarch.
How Do I Thicken The Soup?
To thicken the soup, you can either use a roux (butter and flour) at the beginning or add a slurry of cornstarch and water. Additionally, heavy cream or sour cream can also help achieve a thicker, creamier consistency.
Can I Make Swedish Meatballs Mushroom Soup Ahead Of Time?
Yes, this soup can be made ahead of time. In fact, like many soups, it often tastes better the next day as the flavors meld together. Store the soup in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
What Can I Serve With Swedish Meatballs Mushroom Soup?
Swedish meatballs mushroom soup pairs wonderfully with crusty bread, mashed potatoes, or egg noodles. You can also serve it with a side salad for a complete meal.
How Long Does It Take To Make Swedish Meatballs Mushroom Soup?
The total preparation time is approximately 40-50 minutes. This includes the time needed to make and brown the meatballs, sauté the mushrooms and vegetables, and simmer the soup until it’s ready to serve.
Can I Freeze The Soup For Later Use?
Yes, Swedish meatballs mushroom soup freezes well. Let the soup cool to room temperature, then store it in a freezer-safe container. It can be frozen for up to 3 months. When ready to eat, reheat gently on the stove.