Swedish-Style Meatball Soup with Potatoes and Carrots
Tender beef meatballs simmered with potatoes and carrots in a simple seasoned broth.
This Swedish-style meatball soup has small beef meatballs, potatoes, carrots and a savoury broth. The source binds the meat with egg and bread, then fries the meatballs before simmering them with vegetables. This version uses a single egg and soaked breadcrumbs for a tender texture, and checks the meatballs with a thermometer. Brown them gently so they hold together, then simmer rather than boil. Fresh dill or parsley makes a bright finish. Mix breadcrumbs with milk and rest 5 minutes. Combine beef, grated onion, egg, soaked crumbs, salt and pepper. Form 20 small meatballs. Heat oil in a skillet and brown meatballs in batches; they need not be fully cooked yet. Bring broth, quartered onion, carrots, potatoes, bay and peppercorns to a gentle simmer. Cook 10 minutes.
Recipe card
Swedish-Style Meatball Soup with Potatoes and Carrots
Equipment: Chef’s knife, cutting board, mixing bowl and suitable pan
Ingredients
Instructions
Soak crumbs
Mix breadcrumbs with milk and rest 5 minutes.
Shape meatballs
Combine beef, grated onion, egg, soaked crumbs, salt and pepper. Form 20 small meatballs.
Brown
Heat oil in a skillet and brown meatballs in batches; they need not be fully cooked yet.
Simmer vegetables
Bring broth, quartered onion, carrots, potatoes, bay and peppercorns to a gentle simmer. Cook 10 minutes.
Finish soup
Add meatballs and simmer gently 10 to 12 minutes until cooked through and vegetables are tender. Meatballs should reach 71°C (160°F).
Serve
Remove bay leaf and onion quarters. Garnish with herbs.
How to tell when it is ready
Meatballs reach 71°C (160°F); potatoes and carrots are tender.
Tips
- Soak breadcrumbs before mixing.
- Avoid overworking the meat mixture.
- Brown meatballs in batches.
- Simmer gently to keep them intact.
Troubleshooting
- If cooking is uneven, cut pieces to a similar size.
- If the flavour is too strong, adjust with a little of the main liquid.
Substitutions
- Use a similar neutral cooking oil if needed.
- Choose a suitable broth or stock for the recipe.
Variations
- Adjust herbs and seasoning to taste.
- Add a little chilli for gentle heat.
Serving suggestions
- Serve with dark rye bread.
- Add a spoonful of sour cream.
- Pair with pickled cucumber.
- Garnish with fresh dill.
Make ahead
Measure and prepare ingredients in advance; complete cooking shortly before serving.
Storage
Refrigerate leftovers in a covered container within 2 hours and use within 3 days.
Food safety
Contains beef, wheat, egg and milk. Cook ground beef to 71°C (160°F); prevent cross-contamination.
Frequently asked questions
Can I make this ahead?
Prepare components ahead and refrigerate promptly; finish close to serving.
How should I store swedish meatball soup?
Refrigerate leftovers in a covered container within 2 hours and use within 3 days.
Serve promptly and chill leftovers without delay.
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