This kid friendly soup combines the classic flavors of Swedish meatballs and their signature creamy gravy into a tidy, one-pot recipe brimming with vegetables (and nutrition too!). Mini Swedish meatballs are browned for flavor, then simmered in a rich and creamy broth with tender vegetables and just the right dose of umami for a mouth-watering meal that packs in flavor.
Combine the ground beef with the parsley, salt, onion powder, garlic powder, allspice and nutmeg in a large mixing bowl. Mix until the seasoning is worked into the ground beef. Form the beef into half ounce (1 tablespoon) meatballs.
Heat a dutch oven over medium heat; add the olive oil and heat until it shimmers. Add half the meatballs to the olive oil and toss to coat in the fat. Sautee until the meatballs are browned, turning every minute or so to evenly cook on all sides. Remove the browned meatballs with a slotted spoon and set aside onto a plate. Repeat with the second batch of meatballs.
Pour out all but one tablespoon of fat from the dutch oven, then return to medium heat. Add the onion and sautee until translucent, 5-6 minutes.
Pour in 1 cup beef broth to deglaze the pan. Cook until the broth stops bubbling and stir continuously to scrape up the browned bits from the bottom of the pot. Add the remaining beef broth, as well as the coconut aminos or soy sauce, apple cider vinegar, carrots, celery, and potatoes. Bring the liquid to a low boil, then reduce heat to medium low and simmer until the potatoes are cooked through, 15 minutes.
Whisk the cornstarch and water to make a slurry. Pour the slurry into the soup along with the heavy cream. Stir to combine. Add the meatballs back to the pot. Simmer until the broth has thickened and the meatballs are cooked through, 5-8 additional minutes.
Ladle into bowls. Garnish with chopped parsley and serve immediately.
Make the meatballs small so they're easy to eat - about 1 tablespoon portions, or half an ounce.
Be sure to brown the meatballs, but not fully cook, to prevent them from drying out.
Simmer long enough to slightly thicken the soup, but not so long that the meatballs become overcooked - 5-8 minutes is perfect.
Wait to season with salt until the end, as the broth, meatballs, and coconut aminos or soy sauce will add plenty of salt.