I threw together this soup for a gathering, and everyone kept saying how amazing it was.

Swedish meatball soup with egg noodles is a comforting dish that brings together the rich, savory flavors of traditional Swedish meatballs in a warm, brothy soup. This dish is perfect for those chilly Midwest evenings when you’re craving something hearty yet not too heavy. The origins of Swedish meatballs can be traced back to the 18th century, and they have since become a beloved staple in Swedish cuisine. By incorporating them into a soup, you get a delightful twist on a classic, making it a great choice for anyone looking to explore new culinary horizons.

This Swedish meatball soup pairs beautifully with a simple green salad dressed in a light vinaigrette, which adds a refreshing contrast to the savory soup. A slice of crusty bread or a warm roll is perfect for soaking up the flavorful broth. For a complete meal, consider serving it alongside some roasted vegetables or a tangy pickled cucumber salad, which complements the richness of the meatballs.

Servings: 4

1 pound ground beef
1/2 pound ground pork
1/2 cup breadcrumbs
1/4 cup milk
1 egg
1/2 teaspoon allspice
1/2 teaspoon nutmeg
Salt and pepper to taste
2 tablespoons butter
1 onion, finely chopped
2 cloves garlic, minced
6 cups beef broth
2 cups egg noodles
1/2 cup heavy cream
2 tablespoons fresh parsley, chopped