Healthy Recipes Soup Beef Soup Swedish Meatball Soup 4.0 (4) 4 Reviews We use the flavor profile of Swedish meatballs, like the ones you find at your local IKEA store, as the inspiration for this savory soup. The creamy broth makes an ideal base for the soup. Refrigerating the meat mixture for at least 15 to 20 minutes before shaping the meatballs helps them keep their shape. Use a small ice cream or cookie scoop, if you have one, to portion the meatballs. By Amanda Stanfield Amanda Stanfield Amanda Stanfield is a Test Kitchen assistant in the Dotdash Meredith Food Studios. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie. EatingWell's Editorial Guidelines Published on December 27, 2023 Tested by Marianne Williams Tested by Marianne Williams Marianne Williams has been a test kitchen professional for Dotdash Meredith since 2016. Her recipes have been featured in many publications, including Food & Wine, Real Simple, Southern Living, Health, Rachael Ray and other print and digital brands. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Photo: Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless Active Time: 30 mins Total Time: 1 hr 10 mins Servings: 6 servings Nutrition Profile: Sesame-Free Nut-Free Healthy Pregnancy Soy-Free High-Protein Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless Ingredients 2 cups finely chopped yellow onion (about 1 large), divided 1 tablespoon water 2 large eggs, lightly beaten 1/2 cup whole-wheat panko breadcrumbs 1/3 cup whole milk 4 teaspoons reduced-sodium Worcestershire sauce, divided 1 teaspoon ground pepper, divided 3/4 teaspoon ground allspice, divided 1/4 teaspoon ground nutmeg plus 1/8 teaspoon, divided 1 pound lean ground beef 3 tablespoons extra-virgin olive oil, divided 2 tablespoons all-purpose flour 4 cups reduced-sodium beef broth 1 large russet potato, scrubbed and cubed (1/2-inch) 12 ounces sliced cremini mushrooms 2 teaspoons cider vinegar 2 teaspoons granulated sugar 1 1/2 teaspoons Dijon mustard 3/4 teaspoon salt 1 cup heavy cream 2 tablespoons finely chopped fresh flat-leaf parsley Directions Combine 1 cup onion and 1 tablespoon water in a large Dutch oven. Cook over medium heat, stirring occasionally, until the onion softens and browns, about 6 minutes. Transfer to a large bowl; let cool for 5 minutes. Stir eggs, panko, milk, 2 teaspoons Worcestershire, 3/4 teaspoon pepper, 1/2 teaspoon allspice and 1/4 teaspoon nutmeg into the onions in the bowl. Let the panko soak for 3 minutes. Add ground beef; mix gently until well incorporated. Shape the mixture into 30 meatballs (about 1½-inch diameter; 1 rounded tablespoon each); place on a parchment-paper-lined baking sheet. Refrigerate, uncovered, until slightly firm, about 20 minutes. Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless Heat 1 tablespoon oil in the Dutch oven over medium-high heat. Working in 2 batches, sear the meatballs, carefully stirring occasionally, until browned all over, about 10 minutes. Transfer the browned meatballs to a baking sheet. (Do not wipe the pot clean.) Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless Reduce heat to medium; add the remaining 2 tablespoons oil and the remaining 1 cup onion. Cook, stirring often and scraping the bottom of the pot to loosen browned bits, until the onion begins to soften, 3 to 4 minutes. Add flour; cook, stirring constantly, 1 minute. Gradually stir in broth. Add potato, mushrooms, vinegar, sugar, mustard, salt, and the remaining 2 teaspoons Worcestershire, 1/4 teaspoon each pepper and allspice and 1/8 teaspoon nutmeg; stir to combine. Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless Return the seared meatballs to the pot. Cover, reduce heat to medium-low and simmer until the potato is tender and meatballs are cooked through, 12 to 15 minutes. Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless Reduce heat to low; stir in cream. Cook, stirring occasionally, until the cream is heated through and the soup is slightly thickened, about 5 minutes. Top with parsley and serve. Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless To make ahead Prepare meatballs through Step 2. Wrap the baking sheet tightly with plastic wrap; refrigerate for up to 2 days. Proceed with Step 3. Refrigerate soup in an airtight container for up to 4 days or freeze for up to 3 months. Equipment Parchment paper Nutrition Information Serving Size: about 1 3/4 cupsCalories 505, Fat 31g, Saturated Fat 14g, Cholesterol 158mg, Carbohydrates 32g, Total Sugars 7g, Added Sugars 1g, Protein 25g, Fiber 3g, Sodium 715mg, Potassium 1,016mg EatingWell.com, December 2023 Rate It Print