Your family is so going to love this slow cooker meatball soup

Robin Donovan

Recipe Developer

Swedish meatballs are a delicious indulgence, usually reserved for parties and special occasions. This recipe takes all that flavor — meaty meatballs, luscious cream and heady spices — and transforms it into an easy-to-make slow cooker soup. By using frozen meatballs and a slow cooker, you'll soon discover that it’s nearly effortless to make.

This recipe can make even a rushed weeknight family meal feel special. With a rich, creamy broth, filling meatballs and tender egg noodles, it’s everything most families love. Serve it with a green salad on the side to round out the meal. Your family is definitely going to want you to make this one again.

Cooktop Cove

Slow Cooker Swedish Meatball Soup

10 minutes

8 hours and 30 minutes

8 hours and 40 minutes

2 1-pound bags frozen meatballs

6 cups beef broth, divided

8 ounces button or cremini mushrooms, sliced

1 small onion, diced

3 tablespoons Worcestershire sauce

½ teaspoon ground nutmeg

¼ teaspoon ground allspice

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

12 ounces uncooked egg noodles

2 cups heavy cream

In the slow cooker, combine the meatballs, broth, mushrooms, onion, Worcestershire sauce, nutmeg, allspice, salt and pepper. Cover and cook on low for 8 hours.

About 30 minutes before serving, add the noodles and cream to the pot. Cover again and cook for 30 minutes more, until the noodles are tender.

Serve hot.

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