Swedish Meatball Soup

ClosePhoto:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia BaylessActive Time:30 minsTotal Time:1 hr 10 minsServings:6 servingsPhotographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia BaylessCook Mode(Keep screen awake)Ingredients2cupsfinely choppedyellow onion(about 1 large), divided1tablespoonwater2large eggs, lightly beaten1/2cupwhole-wheat panko breadcrumbs1/3cupwhole milk4teaspoonsreduced-sodium Worcestershire sauce, divided1teaspoonground pepper, divided3/4teaspoonground allspice, divided1/4teaspoonground nutmegplus 1/8 teaspoon, divided1poundlean ground beef3tablespoonsextra-virgin olive oil, divided2tablespoonsall-purpose flour4cupsreduced-sodium beef broth1largerusset potato, scrubbed and cubed (1/2-inch)12ouncesslicedcremini mushrooms2teaspoonscider vinegar2teaspoonsgranulated sugar1 1/2teaspoonsDijon mustard3/4teaspoonsalt1cupheavy cream2tablespoonsfinely choppedfresh flat-leaf parsleyDirectionsCombine 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 BaylessHeat 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 BaylessReduce 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 BaylessReturn 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 BaylessReduce 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 BaylessTo make aheadPrepare 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.EquipmentParchment paperNutrition InformationServing 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 1,016mgEatingWell.com, December 2023Rate ItPrint

Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless

a recipe photo of the Swedish Meatball Soup

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless

Active Time:30 minsTotal Time:1 hr 10 minsServings:6 servingsPhotographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia BaylessCook Mode(Keep screen awake)Ingredients2cupsfinely choppedyellow onion(about 1 large), divided1tablespoonwater2large eggs, lightly beaten1/2cupwhole-wheat panko breadcrumbs1/3cupwhole milk4teaspoonsreduced-sodium Worcestershire sauce, divided1teaspoonground pepper, divided3/4teaspoonground allspice, divided1/4teaspoonground nutmegplus 1/8 teaspoon, divided1poundlean ground beef3tablespoonsextra-virgin olive oil, divided2tablespoonsall-purpose flour4cupsreduced-sodium beef broth1largerusset potato, scrubbed and cubed (1/2-inch)12ouncesslicedcremini mushrooms2teaspoonscider vinegar2teaspoonsgranulated sugar1 1/2teaspoonsDijon mustard3/4teaspoonsalt1cupheavy cream2tablespoonsfinely choppedfresh flat-leaf parsleyDirectionsCombine 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 BaylessHeat 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 BaylessReduce 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 BaylessReturn 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 BaylessReduce 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 BaylessTo make aheadPrepare 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.EquipmentParchment paperNutrition InformationServing 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 1,016mgEatingWell.com, December 2023Rate ItPrint

Active Time:30 minsTotal Time:1 hr 10 minsServings:6 servings

Active Time:30 mins

Active Time:

30 mins

Total Time:1 hr 10 mins

Total Time:

1 hr 10 mins

Servings:6 servings

Servings:

6 servings

the ingredients to make the Swedish Meatball Soup

Cook Mode(Keep screen awake)Ingredients2cupsfinely choppedyellow onion(about 1 large), divided1tablespoonwater2large eggs, lightly beaten1/2cupwhole-wheat panko breadcrumbs1/3cupwhole milk4teaspoonsreduced-sodium Worcestershire sauce, divided1teaspoonground pepper, divided3/4teaspoonground allspice, divided1/4teaspoonground nutmegplus 1/8 teaspoon, divided1poundlean ground beef3tablespoonsextra-virgin olive oil, divided2tablespoonsall-purpose flour4cupsreduced-sodium beef broth1largerusset potato, scrubbed and cubed (1/2-inch)12ouncesslicedcremini mushrooms2teaspoonscider vinegar2teaspoonsgranulated sugar1 1/2teaspoonsDijon mustard3/4teaspoonsalt1cupheavy cream2tablespoonsfinely choppedfresh flat-leaf parsley

Cook Mode(Keep screen awake)

Ingredients

2cupsfinely choppedyellow onion(about 1 large), divided

1tablespoonwater

2large eggs, lightly beaten

1/2cupwhole-wheat panko breadcrumbs

1/3cupwhole milk

4teaspoonsreduced-sodium Worcestershire sauce, divided

1teaspoonground pepper, divided

3/4teaspoonground allspice, divided

1/4teaspoonground nutmegplus 1/8 teaspoon, divided

1poundlean ground beef

3tablespoonsextra-virgin olive oil, divided

2tablespoonsall-purpose flour

4cupsreduced-sodium beef broth

1largerusset potato, scrubbed and cubed (1/2-inch)

12ouncesslicedcremini mushrooms

2teaspoonscider vinegar

2teaspoonsgranulated sugar

1 1/2teaspoonsDijon mustard

3/4teaspoonsalt

1cupheavy cream

2tablespoonsfinely choppedfresh flat-leaf parsley

DirectionsCombine 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 BaylessHeat 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 BaylessReduce 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 BaylessReturn 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 BaylessReduce 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 BaylessTo make aheadPrepare 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.EquipmentParchment paperNutrition InformationServing 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 1,016mgEatingWell.com, December 2023

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 BaylessHeat 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 BaylessReduce 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 BaylessReturn 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 BaylessReduce 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 BaylessTo make aheadPrepare 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.EquipmentParchment paperNutrition InformationServing 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

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.