This kid friendly soup combines the classic flavor of Swedish meatballs and their signature creamy gravy into a tidy, nutrient-packed one-pot recipe. Mini Swedish meatballs are browned for flavor, then simmered in a creamy broth with tender vegetables and fluffy egg noodles.
Heat the oven to 400°F; line a baking sheet with parchment paper.
Combine all meatball ingredients in a large mixing bowl – ground beef, panko bread crumbs, dried parsley, salt, onion powder, garlic powder, allspice, nutmeg, pepper, egg, and egg yolk. Mix gently using your (clean) hands until the ingredients are evenly distributed, but be careful not to overmix.
Form one-tablespoon portions of the mixture into mini meatballs, then arrange in an even layer on the prepared baking sheet. You should be able to form approximately 30 meatballs. Transfer to the oven and bake for 10 minutes, or until a solid crust has formed and the meatballs are golden brown.
Meanwhile, prepare the soup base. In a large soup pot or dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery and toss to coat in the fat. Saute, stirring occasionally, until the vegetables are soft.
Sprinkle the flour over the vegetables and cook 2 minutes, stirring frequently, to work off the flour flavor.
Pour in half cup of broth and work into the vegetable and flour mixture; continue mixing until the mixture is smooth and thickens significantly. Then, pour in the remaining broth and the water, then stir until the flour is completely absorbed and the mixture is smooth. Add the the heavy cream, Worcestershire sauce, dijon, mustard and apple cider vinegar. Give everything a good stir, then add bring the liquid to a simmer.
Once simmering, add the egg noodles. Cook the egg noodles according to package directions, less 2 minutes (they will finish cooking in the next step).
Add the meatballs and 2-3 minutes more. At this stage, the egg noodles will be fully cooked, the meatballs will be warmed through, and the broth will be slightly thick. Taste for seasoning and adjust the salt and pepper to taste.
Ladle into bowls and garnish with fresh parsley, sour cream, and/or lingonberry jam to taste. Enjoy!
Notes
Make the meatballs small so they're easy to eat - about 1 tablespoon portions, or half an ounce.
Wait to season with salt until the end, as the broth, meatballs, and Worcestire shire will add plenty of salt.