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Swedish Meatball Soup

This is a hearty soup for chilly nights. It takes less than an hour to prepare which means instant comfort.


1 tbsp Olive Oil

1 tbsp Butter

1 Onion - chopped

1 Carrot - chopped

2 Celery stocks - chopped

I box Mushrooms - sliced

2 tbsp Flour

4 cups Chicken Stock

4 cups Beef Stock

1 Bay Leaf

1 pound Ground Turkey

1 Egg

⅔ c Breadcrumbs

½ tsp Salt

¼ tsp Pepper

¼ tsp Ground Nutmeg

½ bag Egg Noodles

1 cup Sour Cream

Salt & Pepper to taste


Sauté onions, carrots, and celery in olive oil and butter. Once soft add mushrooms and cook until they exude their liquid.

Mix in the flour and cook for about 1 minute. Then add the chicken stock, beef stock, and bay leaf. Bring to a simmer while stirring at the beginning to incorporate the flour.

While coming up to a simmer, mix together the ground turkey, egg, breadcrumbs, salt, pepper, and nutmeg.

Once the soup is simmering, form small bite-sized meatballs and drop them into the soup. After adding all of the meatballs, add the egg noodles.

Cook the soup until egg noodles are soft. Season with salt and pepper to taste.

Before serving, stir in the sour cream.

Note: You can use vegetable stock for this recipe. Also, if you want a thicker more stew-like consistency you can add more egg noodles.



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