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Swedish Meatball Soup

 Swedish Meatball Soup
Meet the Cook: To me, this is a very comforting, filling, homey soup. I especially like cooking it during winter months and serving it with hot rolls, bread or muffins. Gardening is something my husband and I enjoy doing together. We have a 10-year-old son still at home; his two sisters are grown and out on their own. -Deborah Taylor, Inkom, Idaho
8 ServingsPrep: 25 min. Cook: 30 min.


  • 1 egg
  • 2 cups half-and-half cream, divided
  • 1 cup soft bread crumbs
  • 1 small onion, finely chopped
  • 1-3/4 teaspoons salt, divided
  • 1-1/2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 tablespoon butter
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon beef bouillon granules
  • 1/2 teaspoon pepper
  • 1/8 to 1/4 teaspoon garlic salt
  • 3 cups water
  • 1 pound red potatoes, cubed
  • 1 package (10 ounces) frozen peas, thawed


  • In a large bowl, beat egg; add 1/3 cup cream, bread crumbs, onion and
  • 1 teaspoon of salt. Crumble beef over mixture and mix well. Shape
  • into 1/2-in. balls.
  • In a Dutch oven, brown meatballs in butter in batches. Remove from
  • the pan; set aside. Drain fat.
  • To pan, add the flour, bouillon, pepper, garlic salt and remaining
  • salt; stir until smooth. Gradually stir in water; bring to a boil.

2 of 2

Swedish Meatball Soup (continued)

Directions (continued)

  • Reduce heat; cook and stir for 2 minutes or until thickened. Add
  • potatoes and meatballs.
  • Reduce heat; cover and simmer for 25 minutes or until potatoes are
  • tender. Stir in peas and remaining cream; heat through. Yield: 8
  • servings (about 2 quarts).
Nutritional Facts: 1 serving (1 cup) equals 366 calories, 19 g fat (9 g saturated fat), 117 mg cholesterol, 785 mg sodium, 22 g carbohydrate, 3 g fiber, 23 g protein.