Creamy Swedish Meatball Soup with beef, pork, potatoes, noodles, cheddar, and cream. Cozy comfort food with a Scandinavian twist.

this recipe

So, let’s get this out of the way: my very first “Swedish meatball experience” wasn’t in some charming café in Stockholm—it was at IKEA. And you know what? I have no regrets. There I was, lost between shelves of oddly named furniture, thinking, Do I really need this fourth set of storage bins? when I stumbled into the cafeteria. Suddenly, a plate of Swedish meatballs in gravy with mashed potatoes and lingonberry jam was sitting in front of me. I don’t know if it was hunger or actual magic, but I was hooked.

Fast forward a few years, and I wanted to take those same flavors but make them heartier—like, one-pot-dinner hearty. Something that doesn’t just remind you of meatballs, but wraps you in a big cozy hug. That’s how Swedish Meatball Soup happened in my kitchen. The first batch was a little too thick (I may have gone heavy on the potatoes), and the second batch had too much mustard (note to self: a tablespoon is plenty). But when I finally nailed it—the creamy broth, the spiced meatballs, the noodles soaking up all that cheesy goodness—well, let’s just say my family hovered around the stove like vultures waiting for me to say “Dinner’s ready.”

Why You’ll Love This Swedish Meatball Soup Recipe?

This isn’t your average soup. No offense to chicken noodle (we love you), but Swedish Meatball Soup just has layers. The meatballs are spiced with allspice, nutmeg, and a touch of ginger, which honestly smells like fall in the best way. Then you’ve got a broth that’s rich and creamy but still balanced with a little zing from mustard and lager beer (yes, beer in soup—it works). And finally, noodles, potatoes, cheddar, and cream. Do I even need to keep going?

The whole thing feels like comfort food dressed up a bit. Perfect for a weeknight, but also one of those dishes you’d proudly serve if a friend dropped by. And hey, you won’t even need a side dish unless you want one.

Ingredient Notes:

Let’s break down the cast of characters because they all play their part:

• Beef + pork sausage – The tag-team duo. Beef for that deep flavor, pork for richness. All beef works too, but you’ll miss that extra juiciness.

• Allspice, nutmeg, ginger – The soul of Swedish meatballs. Warm, fragrant, a little unexpected if you’re new to it, but trust me, it works.

• Bread crumbs + eggs – The glue. Without them, you’re just eating mystery crumble soup.

• Onion, celery, carrot – Your soup base. They bring sweetness and depth.

• Potatoes – Because comfort food without potatoes? Unthinkable.

• Spicy mustard + beer – Not “traditional,” but they add a tangy kick and depth that keeps the soup from feeling too heavy.

• Chicken broth – Low-sodium if you can swing it, so you’re in control of the salt.

• Egg noodles – Nostalgic and slurpy. They soak up all that creamy broth like champs.

• Cheddar + cream – The “oh wow” factor. Creaminess and richness in one move.

• Parsley – Freshness at the very end. And, let’s be honest, it makes your bowl look Instagram-worthy.

How To Make Swedish Meatball Soup?

Making Swedish Meatball Soup isn’t complicated—it’s just a few steps that come together into something kind of magical:

1. Mix the meatballs. Eggs, bread crumbs, garlic, cream, spices, beef, and pork all go into a bowl. Mix gently—don’t go all Hulk on it or the meatballs will turn out tough. Roll into about 20 balls.

2. Brown the meatballs. Heat up olive oil in a big pot and sear them on all sides until golden. They don’t have to be fully cooked yet—they’ll finish in the soup. This step is all about that flavor-packed crust.

3. Veggie time. Toss in the onion, celery, and carrots, cook until softened, then garlic and potatoes. You’ll start to smell that “soup is happening” aroma, which is always a good sign.

4. Build the base. Sprinkle flour, add mustard, then deglaze with beer. Scrape the browned bits off the bottom (they’re gold). Let it simmer a bit.

5. Add broth + meatballs. Pour in chicken broth, bring it down to a gentle simmer, and slide the meatballs back in. Let them cook through while the broth thickens.

6. Noodles go in. Add egg noodles and cook until just al dente. No one wants soggy noodles.

7. Creamy finish. Off the heat, stir in cheddar and cream until smooth. Parsley on top, and you’re ready to serve.

Storage Options:

Leftovers? Lucky you. Store them in the fridge for up to 3 days, though you’ll probably eat it before then. The noodles do soak up liquid, so when reheating, add a splash of broth or even milk. Freezing works, but do yourself a favor and freeze it without the noodles—they don’t hold up well. Just boil fresh ones when you’re ready to serve.

Variations and Substitutions:

This soup’s flexible, so play around with it:

• Use all beef or swap for ground turkey if you’re lightening it up.

• Switch the egg noodles for rice, shells, or whatever pasta’s in the pantry.

• Add mushrooms, peas, or spinach if you’re craving more veggies.

• Try Gruyère or Swiss instead of cheddar for a nuttier finish.

• Gluten-free? Easy—GF pasta and flour, and you’re set.

What to Serve with Swedish Meatball Soup?

It’s a meal in itself, but if you want to get fancy (or just hungrier):

• Crusty bread – For soaking up every drop.

• Simple salad – Crisp and fresh, balances all that creaminess.

• Lingonberry jam – A little nod to tradition, and surprisingly tasty with the savory soup.

• Roasted veggies – Green beans, Brussels sprouts, you name it.

Frequently Asked Questions:

Can I make the meatballs ahead?
Yep! Cook and chill them up to 2 days before, then just add them to the soup when ready.

Do I really need the beer?
Not if you don’t want to. Extra broth works fine, though you’ll lose that malty depth the beer brings.

How do I stop my meatballs from falling apart?
Don’t over-mix and make sure you keep the egg + bread crumbs in the mix. They’re the secret glue.

And that’s it—Swedish Meatball Soup that’s rich, creamy, and about as cozy as it gets. Honestly, it feels like wrapping yourself in a blanket and saying, “Nope, I’m not leaving the couch tonight.” What do you think—soup night soon?

Keep the Flavor Coming – Try These:

Famous Butter Chicken Recipe

Cajun Chicken Alfredo with Broccoli

Ham and Cheese Bites

Swedish Meatball Soup

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Swedish Meatball Soup combines tender beef and pork meatballs with potatoes, noodles, cheddar, and cream in a rich, flavorful broth.

PRINT PIN REVIEW SAVE Saved!

8 Servings

Ingredients

1x2x3x

For the Meatballs:

• 2 large eggs
• ⅔ cup fresh bread crumbs
• 1 clove garlic grated
• 1 tablespoon heavy cream
• 1 teaspoon kosher salt
• ½ teaspoon ground allspice
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon ground white or black pepper
• ¼ teaspoon ground ginger
• 12 oz ground beef
• 4 oz ground sweet pork sausage
• ¼ cup extra-virgin olive oil

For the Soup:

• 1 small red onion chopped
• 3 medium celery stalks sliced into ½-inch pieces
• 2 small carrots sliced into ½-inch pieces
• 5 cloves garlic grated
• 8 oz russet potatoes peeled and chopped (about 1 ½ cups)
• Kosher salt to taste
• Ground white or black pepper to taste
• 2 tablespoons all-purpose flour
• 1 tablespoon spicy mustard
• 1 cup lager beer
• 2 quarts low-sodium chicken broth
• 4 oz egg noodles
• 4 oz grated sharp cheddar cheese
• ¾ cup heavy or light cream
• ¼ cup chopped fresh parsley

Cook ModePrevent your screen from going dark

Instructions

 

Prepare the meatball mixture:

1. In a large bowl, combine the eggs, bread crumbs, grated garlic, cream, salt, allspice, nutmeg, pepper, and ginger. Mix until well blended. Add the ground beef and pork sausage, and stir gently until incorporated.

Form the meatballs:

1. Shape the mixture into 18–20 balls, each about one heaping tablespoon. Place them on a parchment-lined baking sheet.

Brown the meatballs:

1. In a large pot, heat the olive oil over medium heat. Cook the meatballs in batches, turning occasionally, until browned on all sides but not fully cooked through, about 2–3 minutes per side. Remove and place them on a clean, parchment-lined sheet.

Sauté the vegetables:

1. In the same pot, add the onion, celery, and carrots. Cook over medium-high heat, stirring occasionally, until softened, about 5 minutes. Add the grated garlic and cook for 1 minute more. Stir in the potatoes and cook until their edges turn translucent, about 3–5 minutes. Season lightly with salt and pepper.

Build the soup base:

1. Sprinkle flour over the vegetables and stir to coat. Add the mustard, followed by the beer. Scrape up any browned bits from the bottom of the pot and cook until slightly reduced, about 3–5 minutes.

Simmer with broth and meatballs:

1. Pour in the chicken broth and bring to a gentle simmer over medium-low heat. Return the meatballs to the pot and cook, stirring occasionally, until the soup thickens slightly and both the meatballs and carrots are tender, 7–9 minutes.

Add noodles and finish:

1. Stir in the egg noodles and cook until al dente, about 6 minutes. Remove from heat. While stirring, add the grated cheddar and cream until fully melted and incorporated.

Serve:

1. Ladle the soup into bowls and garnish with fresh parsley. Serve hot.

Notes

To prepare this recipe gluten-free, substitute the bread crumbs in the meatballs with a gluten-free variety. Use gluten-free flour in the soup base and gluten-free noodles in place of egg noodles. Always ensure that mustard and broth are certified gluten-free.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

nodashofgluten.com/