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Allow your soup to simmer on LOW for about 5 minutes, the Arrowroot/cornstarch will help it thicken up a bit.
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Hearty Swedish Meatball Soup
I have a REALLY good feeling that this will become your NEW FAVORITE soup recipe throughout the fall season!
The only possible downside here? You’ll be making it A LOT because once your family tastes this soup, they’ll request it often!
There’s a ton of flavor in this soup thanks to all the seasonings and simple ingredients that you likely mostly have on hand already.
The ONLY thing more comforting than Swedish meatballs? Meatball Soup!
This Swedish Meatball Soup is everything we love about Swedish meatballs in a bowl of cozy hot soup that feels like a hearty hug for the soul.
Meatballs are always SUPER POPULAR and well-received with my 6 teenagers/young adults…if meatballs are cooking in the kitchen, the kids seem to make their way down and hang out, hoping for a sample.
Not sure what it is about meatballs that just make everyone happy at my house!
We LOVE soup at our house! It’s warming, filling, and ready-to-eat wherever you are! I ALWAYS double my soup recipes because soup makes wonderful future meals!
💸These past several years I’ve been focusing on becoming extra creative with less expensive (more affordable) foods.
How can I create delicious meals or dishes for less money? You too?!
I think it’s a necessity these days to keep our family budget in check without compromising our health and FLAVOR!
🥣Soup always tastes even better the next day.
This meatball soup stays great refrigerated for 3 days, or frozen for up to 2 months.
➡️ Rachel’s Notes:
🥛Use ANY milk of your choice. My personal preferences for this soup are unsweetened coconut milk or unsweetened cashew milk.
ANY broth works GREAT here!
Use vegetable broth OR add chicken bone broth to increase the protein and nutrients.
🌱Homemade Instant Pot Vegetable Broth
🍗Homemade Bone Broth Recipe
Try this Swedish Meatball recipe too!
6 servings
Ingredients:
Swedish Meatballs:
-
3 slices Ezekiel bread or bread of choice, very well toasted
-
1/4 cup unsweetened milk of choice
-
1-1/2 lbs ground chicken or turkey
-
1 large egg
-
2 tsps smoked paprika
-
2 tsps dry mustard powder
-
1/2 tsp onion powder
-
1/2 tsp garlic powder
-
sea salt and freshly ground black pepper, to taste
Soup:
-
1 Tbsp olive oil or avocado oil
-
2 Tbsps ghee or clarified butter
-
1 large onion, finely diced
-
4 cups chicken bone broth
-
3 Tbsps Arrowroot powder or cornstarch
-
1/4 cup coconut aminos, tamari, Braggs liquid aminos, or low-sodium soy sauce
-
1 Tbsp Dijon mustard
-
1 x 15 oz unsweetened coconut milk or milk of choice
-
1 Tbsp apple cider vinegar
-
1 cup brown rice
-
sea salt and freshly ground black pepper, to taste
-
2 Tbsps minced fresh parsley, to garnish
-
red pepper flakes if desired
Instructions:
In a medium bowl soak your well toasted bread with the milk. Allow it to sit for about 10 minutes.
Meanwhile in a large bowl, combine the ground chicken, egg, spices, and seasonings very well.
Drain and discard the milk, then very gently squeeze the moisture out of the bread. Add the soaked bread to your bowl with the meat.
Thoroughly mix to combine well (I use my hands for this), then form into small meatballs, making about 14-16.
Heat your oil and ghee together in a large Dutch oven or stockpot, over medium heat.
Add in meatballs and cook for about 6-8 minutes, or until nicely golden on all sides and mostly cooked through.
Add in the onion, then continue to cook for 3-4 minutes, stirring gently and carefully not to break the meatballs.
Meanwhile, in a small bowl, whisk the Arrowroot/cornstarch with a few tablespoons of the broth until smooth with no visible lumps. Add in the coconut aminos and mustard then whisk until combined. Set aside.
Add your remaining bone broth to the soup, together with the milk, vinegar, and brown rice. Bring to a boil, then reduce to a simmer, and cook until the rice is tender, about 20-25 minutes.
Very gently stir through the bottom of the pot every now and then, to avoid the rice catching on the bottom of the pan.
Once your rice is cooked, add in your Arrowroot/cornstarch mixture to your soup and stir well to combine.
Allow your soup to simmer on LOW for about 5 minutes, the Arrowroot/cornstarch will help it thicken up a bit.
Season your soup to taste and garnish with fresh parsley and red pepper flakes.
Enjoy!
💚Rachel
Ingredients
Swedish Meatballs:
- 3 slices Ezekiel bread or bread of choice, very well toasted
- 1/4 cup unsweetened milk of choice
- 1-1/2 lbs ground chicken or turkey
- 1 large egg
- 2 tsps smoked paprika
- 2 tsps dry mustard powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- sea salt and freshly ground black pepper, to taste
Soup:
- 1 Tbsp olive oil or avocado oil
- 2 Tbsps ghee or clarified butter
- 1 large onion, finely diced
- 4 cups chicken bone broth
- 3 Tbsps Arrowroot powder or cornstarch
- 1/4 cup coconut aminos, tamari, Braggs liquid aminos, or low-sodium soy sauce
- 1 Tbsp Dijon mustard
- 1 x 15 oz unsweetened coconut milk or milk of choice
- 1 Tbsp apple cider vinegar
- 1 cup brown rice
- sea salt and freshly ground black pepper, to taste
- 2 Tbsps minced fresh parsley, to garnish
- red pepper flakes if desired
Instructions
- In a medium bowl soak your well toasted bread with the milk. Allow it to sit for about 10 minutes.
- Meanwhile in a large bowl, combine the ground chicken, egg, spices, and seasonings very well.
- Drain and discard the milk, then very gently squeeze the moisture out of the bread. Add the soaked bread to your bowl with the meat.
- Thoroughly mix to combine well (I use my hands for this), then form into small meatballs, making about 14-16.
- Heat your oil and ghee together in a large Dutch oven or stockpot, over medium heat. Add in meatballs and cook for about 6-8 minutes, or until nicely golden on all sides and mostly cooked through.
- Add in the onion, then continue to cook for 3-4 minutes, stirring gently and carefully not to break the meatballs.
- Meanwhile, in a small bowl, whisk the Arrowroot/cornstarch with a few tablespoons of the broth until smooth with no visible lumps.
- Add in the coconut aminos and mustard then whisk until combined. Set aside.
- Add your remaining bone broth to the soup, together with the milk, vinegar, and brown rice.
- Bring to a boil, then reduce to a simmer, and cook until the rice is tender, about 20-25 minutes. Very gently stir through the bottom of the pot every now and then, to avoid the rice catching on the bottom of the pan.
- Once your rice is cooked, add in your Arrowroot/cornstarch mixture to your soup and stir well to combine.
- Allow your soup to simmer on LOW for about 5 minutes, the Arrowroot/cornstarch will help it thicken up a bit.
- Season your soup to taste and garnish with fresh parsley and red pepper flakes.
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