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.
Slow Cooker Swedish Meatball Soup
8
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.
