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Slow Cooker Swedish Meatball Soup

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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 6 servings
Calories: 301
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 0.5 lb ground pork
  • 0.5 cup breadcrumbs
  • 0.25 cup milk
  • 1 egg
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp allspice
  • 0.125 tsp nutmeg
  • 1 medium onion, diced
  • 2 clove garlic, minced
  • 2 medium carrots, sliced
  • 2 stalk celery, sliced
  • 2 medium potatoes, diced
  • 4 cup chicken broth
  • 0.25 cup heavy cream
  • 2 tbsp fresh parsley, chopped

Method
 

  1. In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, salt, pepper, allspice, and nutmeg. Mix gently, just until everything is incorporated.
  2. Shape the mixture into bite‑size meatballs (about 1 inch in diameter). Set them aside on a plate.
  3. Sauté the diced onion and minced garlic in a little oil over medium heat for 3 minutes, until translucent and fragrant. Transfer to the slow cooker.
  4. Add the sliced carrots, celery, and diced potatoes to the slow cooker. Pour in the chicken broth and gently nestle the meatballs on top.
  5. Cover and cook on low for 6–7 hours (390 minutes). The slow cooker will gently brown the meatballs and meld the flavors.
  6. About 30 minutes before serving, stir in the heavy cream. If you like a touch of color, sprinkle a pinch of paprika over the soup.
  7. Serve hot, garnished with chopped fresh parsley. Before serving, use a food thermometer to verify that the meatballs are cooked through.

Notes

I learned that adding a tablespoon of flour to the meatball mixture before rolling gives the soup a silky, slightly thickened texture that holds up over the long cook. I also toast the onions and garlic briefly before adding them to the slow cooker to bring out their sweetness.