Swedish Meatball Soup Recipe
Easy & Delicious Swedish Meatball Soup perfect for a hearty meal!
Servings: 8
Calories: 534kcal
Ingredients
Homemade Meatballs
- 1 pound 80/20 ground beef
- 1 pound 85/15 ground pork
- 1 large egg
- ½ cup plain breadcrumbs
- ¼ cup heavy whipping cream or whole milk
- 1½ teaspoons sea salt or kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- ½ teaspoon allspice
- ½ teaspoon nutmeg
For the Soup Base
- 2 Tablespoons olive oil
- 4 cups beef broth
- 20 ounces beef consommé
- ½ tablespoon white wine vinegar
- 6 ounces medium wide egg noodles
- ½ teaspoon sea salt or kosher salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- ½ cup heavy whipping cream
Instructions
Homemade Meatballs
- In a large mixing bowl, combine meatball ingredients and mix well with clean hands.1 pound 80/20 ground beef, 1 pound 85/15 ground pork, 1 large egg, ½ cup plain breadcrumbs, ¼ cup heavy whipping cream, 1½ teaspoons sea salt or kosher salt, 1 teaspoon black pepper, 1 teaspoon onion powder, ½ teaspoon allspice, ½ teaspoon nutmeg
Searing the Meatballs
- Turn the NInja Foodi pressure cooker and air crisper on medium-high sear/sauté and add in the olive oil. Let the oil heat for 2-3 minutes.2 Tablespoons olive oil
- Using a 1 Tablespoon scoop, scoop out the meatball mixture and place the meatball into the inner pot. I do not worry about shaping the meatballs, just scoop and drop. Repeat this process until you have a single layer of meatballs in the bottom of the pot. Sauté for 2-3 minutes and flip the meatballs and sauté for another 1-2 minutes on the other side. Move the meatballs to the side of the pot and scoop out another batch of meatballs to cover the bottom of the pot. Repeat this process until all the meatballs are seared on both sides and cooked 60-75% through. This process will take 15-20 minutes and is important so your meatballs don't fall apart while pressure cooking.
Making the Soup
- As soon as the meatballs are finished searing on both sides, deglaze the pot with beef stock. Scrape the bottom of the pot, careful not to break up the meatballs, to remove any stuck on bits from searing the meatballs.4 cups beef broth
- Add the remaining ingredients (except the heavy cream) and stir. Put the pressure lid on make sure the valve is in the sealed position. Select the pressure cook function and set the time for 1 minute and pressure start. Once the 1 minute pressure cook time is up, allow the pot to naturally release its pressure for 1 minute (this means do nothing while the display counts up to 1 minute). After the 1 minute of natural release, move the valve to the vent position and allow the remaining pressure to be released.20 ounces beef consommé, ½ tablespoon white wine vinegar, 6 ounces medium wide egg noodles, ½ teaspoon sea salt or kosher salt, ½ teaspoon black pepper, ½ teaspoon nutmeg, ¼ teaspoon allspice
- Once all the pressure is released, open the lid. Add in the heavy cream and stir to combine. Serve and Enjoy!½ cup heavy whipping cream
Notes
To Thicken the Soup
If you want your soup a little thicker you can increase the egg noodles to 8 ounces or mix 2 Tablespoons of flour into the cream and add at the end. Make sure to simmer the soup for a few minutes when using flour to cook the flour or the soup may have a floury taste.
Nutrition
Serving: 1.5cups | Calories: 534kcal | Carbohydrates: 21g | Protein: 27g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 1431mg | Potassium: 525mg | Fiber: 1g | Sugar: 2g | Vitamin A: 382IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 3mg