Swedish Meatball Soup
Dairy and gluten free
Greetings from my sofa, where I come to you mid-infusion! After all my usual tricks (80 ounces of water, a good work out this morning, bone broth..) we still ended up with the dreaded hand stick. IYKYK. Grateful, however, to be working from the comfort of my sofa, sitting atop my heating and PEMF mat, instead of in a sterile infusion center!
Anywho!
Soup season.
Winter always makes me crave the foods that feel the most comforting. The kind of meals that warm you from the inside out and make dinner feel like an exhale. When everyone seems to be fighting something this time of year, I also want comfort food that also does a little more.
This Swedish Meatball Soup delivers all the cozy, nostalgic flavors of classic Swedish meatballs in a creamy, savory broth, while also sneaking in the nourishment we need for immunity. It’s built on protein-rich beef bone broth and finished with ghee and cashew butter for richness, without relying on heavy cream.
To keep it weeknight-friendly, I used frozen grass-fed meatballs (see my notes below the recipe for favorite brands!) and layered the signature flavors - Dijon, coconut aminos, nutmeg, and allspice - directly into the soup. It’s comforting, satisfying, and exactly what I want on repeat during soup season.
Plus can we get an AMEN for one-pot?
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Swedish Meatball Soup
Serves 4 to 6
Scroll down to print the PDF, my favorite brands, and substitution advice!
TOOLS
5 to 6-quart Dutch oven or stockpot
INGREDIENTS
14 ounces frozen grass-fed beef meatballs, thawed
4 ounces gluten-free or grain-free farfalle pasta
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