Soup season is here and this Slow Cooker Swedish Meatball Soup is classic fall comfort food. Creamy broth, tender meatballs and egg noodles make a delicious dinner on a chilly night.
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One of my favorite things about fall is all the soups. There’s potato soup, broccoli cheese soup, chicken noodle soup. I could go on and on. I love them all and I’m super excited to share my newest soup creation, Swedish Meatball Soup.
It’s hearty, warm, filling and super simple to make in the slow cooker. It reheats like a dream, making it a great meal prep option too.
Ingredients for Slow Cooker Swedish Meatball Soup
Let’s Make Soup
This slow cooker swedish meatball soup is super simple to make. Add onion, butter, beef stock, heavy cream, nutmeg, allspice, salt and pepper to the slow cooker and give it a good stir.
Add the meatballs and stir again. Cook on low for 7 hours or high for 3 hours.
Once your time is up, add the egg noodles and cook 15 minutes on high. This will get them perfectly cooked.
Ladle out about 1/2 cup of the broth into a bowl. Whisk in the sour cream then add it all back to the slow cooker and gently stir. This step prevents the sour cream from curdling.
Now ladle the soup into bowls, top with fresh dill and more cracked black pepper if desired and serve.
I love this recipe for many reasons but especially for its ease. Using frozen meatballs makes this one super simple to throw together.
If you want to make homemade meatballs, feel free to do so. Form them and place in the slow cooker when the instructions direct you to add the frozen meatballs. Cook the same but be extra careful when stirring as they are more likely to fall apart or crumble.
The fact that everything gets dumped in and cooked makes this ideal for a busy night. Simply add everything to the slow cooker before work and you’ll come home with dinner just about ready.
More Soup Recipes
Slow Cooker Swedish Meatballs
- 1/2 cup finely minced onion
- 2 Tablespoons butter
- 4 cups beef stock
- 1 cup heavy cream
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 20 ounce bag frozen meatballs
- 8 ounces egg noodles
- 3/4 cup sour cream
- fresh dill
- Add onion, butter, beef stock, heavy cream, nutmeg, allspice, salt and pepper to your slow cooker. Stir. Add meatballs and stir again. Cook on high for 3 hours or low for 7 hours.
- Add egg noodles and cook 15 minutes. Ladle out about 1/2 cup soup broth into a bowl. Whisk sour cream into reserved broth. Once smooth, add to slow cooker and gently stir to combine. Serve with fresh dill.