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Creamy Swedish Meatball Egg Noodle Soup Recipe with Dill and Sour Cream Easy

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A comforting and creamy soup featuring tender Swedish meatballs, egg noodles, and a tangy sour cream and dill broth. Perfect for cozy dinners and quick to prepare.

Ingredients

Scale
  • 1 pound ground beef (80/20 lean)
  • ½ cup breadcrumbs (plain or panko)
  • 1 large egg
  • ¼ cup grated onion
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons unsalted butter (for browning meatballs)
  • 3 tablespoons unsalted butter (for roux)
  • 3 tablespoons all-purpose flour
  • 6 cups beef broth
  • 8 ounces wide, flat egg noodles
  • ½ cup sour cream (full-fat preferred)
  • 2 tablespoons fresh chopped dill or 1 tablespoon dried dill
  • Salt and pepper to taste
  • Optional garnishes: extra fresh dill, chopped parsley, fresh lemon zest

Instructions

  1. In a mixing bowl, combine ground beef, breadcrumbs, egg, grated onion, garlic powder, salt, and black pepper. Mix gently until just combined. Form into small, bite-sized meatballs about 1 inch in diameter (about 20 meatballs).
  2. Heat 2 tablespoons butter in a large pot over medium heat. Brown meatballs in batches for 5-7 minutes until browned on all sides. Remove and set aside.
  3. In the same pot, melt 3 tablespoons butter. Sprinkle in flour and stir continuously for about 2 minutes until light golden and nutty.
  4. Slowly whisk in beef broth, ensuring no lumps form. Bring to a gentle simmer to thicken.
  5. Return meatballs to the pot, cover, and simmer gently for 15 minutes.
  6. Cook egg noodles separately in salted boiling water according to package instructions (6-8 minutes). Drain and set aside.
  7. Lower heat to very low. Stir in sour cream and dill gently. Do not boil after adding sour cream to prevent curdling. Adjust salt and pepper to taste.
  8. Add cooked egg noodles to the soup just before serving. Stir gently to combine. Garnish with extra dill or parsley if desired.

Notes

Do not overmix meatballs to keep them tender. Cook egg noodles separately to avoid mushiness. Add sour cream at low heat and avoid boiling to prevent curdling. Fresh dill brightens the soup best. Leftovers store well in the fridge for up to 3 days; reheat gently.

Nutrition

Keywords: Swedish meatball soup, creamy soup, egg noodle soup, dill soup, sour cream soup, comfort food, easy soup recipe

Find it online: https://tempotaste.com/creamy-swedish-meatball-egg-noodle-soup-recipe-with-dill-and-sour-cream-easy/