Swedish Meatball Soup
A comforting, creamy soup filled with juicy meatballs, hearty vegetables, and rich beef broth — this Swedish Meatball Soup is the ultimate weeknight comfort meal made easy in the pressure cooker.
Equipment
- 1 Pressure cooker with sauté mode
Ingredients
Main Ingredients
- 1 lb ground beef 450g
- ½ teaspoon garlic powder
- ½ teaspoon onion granules
- ½ teaspoon dried parsley
- 1 egg large
- 2 tablespoons milk
- ¼ cup breadcrumbs 25g
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion medium, diced
- 2 carrots medium, diced
- 3 celery stalks diced
- 2 garlic cloves large
- ½ tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 6 cups beef stock 1.5L
- 8 ounces orecchiette pasta or your favorite pasta, 225g
- ½ cup sour cream 125g
- 1 handful fresh parsley roughly chopped
Instructions
Instructions
- In a bowl, combine ground beef, garlic powder, onion granules, dried parsley, egg, milk, breadcrumbs, nutmeg, allspice, salt, and black pepper. Mix until just combined.
- Form into small 1-inch meatballs.
- Heat olive oil and butter in pressure cooker on sauté mode. Brown meatballs in batches. Set aside.
- Add diced onion, carrots, and celery. Sauté about 5 minutes until softened. Stir in garlic and cook another minute.
- Pour in beef stock and scrape bottom to deglaze. Return meatballs to pot.
- Seal pressure cooker and cook on high pressure for 7 minutes. Use natural release afterwards.
- Stir in Worcestershire sauce, Dijon mustard, and pasta. Cook on high pressure again for 3 minutes. Use slow release when done.
- Mix a little soup liquid with sour cream to temper, stir back into pot. Add parsley.
- Serve warm and enjoy!
Notes
For best flavor, don’t skip browning the meatballs. To avoid sour cream curdling, always add it at the end off-heat.