Potato Swedish Meatball Soup

If you are looking for another hearty soup for the winter season, get ready! This time we made a Swedish meatball soup with a potato base and let me tell you… This recipe is delicious! I can’t get enough of it and it tastes just like the Swedish meatballs we all know and love.

A great thing about this recipe (and many of my other recipes) is that this soup combines two different dishes into one single meal. This ultimately creates less mess in the kitchen and more time to spend eating and enjoying your culinary creations. Who doesn’t love these kinds of recipes?!

When it comes to the bouillon base, the brand I constantly use and love is the Organic Better Than Bouillon Roasted Beef Base. It makes a great broth base for any soup, but it can also be used for things like gravy, sauces, or any time you really want to up the flavor in a dish.

Because we know that you all have different eating styles and food sensitivities, we typically try to give different ingredient options in our recipes. For this recipe, we were worried that coconut cream wouldn’t mix well with the soup so we are not offering that as a suggestion. That said, if you have a favorite dairy-free creamer that you like and you give it a try in this soup, please let us know how it comes out!

This soup is hearty and very filling, intentionally we left it a little bit on the thick side, if you prefer a thinner potato soup, feel free to add some extra beef broth.

Gluten Free Potato Swedish Meatball Soup

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Yield: 8-10 servings

Author: Brittany Angell

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

meatballs

• 2 lbs Ground Beef
• 2 1/2 Tsp Himalayan Salt
• 2 Tsp Black Pepper
• 1 Tsp Nutmeg
• 2 Tsp Garlic Powder
• 3 Tsp Dried Parsley
• 4 Large Eggs
• 2/3 Cup Blanched Almond Flour
• 1/2 Cup Grated Onion

Soup

• 5 Cups Beef Broth (if you want to use a bouillon base, see note above!)
• 5 Medium Potatoes, diced
• 5 Garlic Cloves, minced
• 1 Cup Heavy Whipping Cream Or Full Fat Coconut Cream
• 1 1/2 Tsp Himalayan Salt
• 1 Tsp Black Pepper
• 1 Tsp Nutmeg
• 1 Tsp Allspice
• 1/2 Tsp Garlic Powder
• 2 Tsp Dried Parsley

Instructions

1. In a medium bowl make the meatballs: mix the ground beef, salt, pepper, nutmeg, allspice, garlic powder, parsley, eggs, and almond flour until fully combined.
2. Use a small scoop to form the meatballs and set aside.
3. In a large pot with the beef broth add the potatoes and minced garlic and cook for 20 minutes or until the potatoes are softened.
4. Once the potatoes are softened use an immersion blender to puree everything until smooth.
5. Bring the soup back to a simmer for about 10 minutes and then add the meatballs. Allow the meatballs to cook for 4-5 minutes before stirring or else they are likely to break apart.
6. Cover and let simmer for 30 minutes on low heat before serving.
7. Remove from heat and serve!