Slow-Cooker Swedish Meatball Soup

Prep 15 min
Total 3 hr 10 min
Ingredients 12
Servings 6

We took classic Swedish meatballs with pasta and turned it into a cozy slow-cooker soup that will keep you warm on the chilliest of days. Even better, the prep work for this soup is super easy, thanks to frozen meatballs.

By Pillsbury Kitchens

Updated November 11, 2019

Make with

Progresso Broth

Ingredients

32

frozen cooked original meatballs, thawed (about 3 cups)
1

package (8 oz) white button mushrooms, sliced
1/2

cup chopped onion
1

carton (32 oz) Progresso™ beef flavored broth
1

tablespoon Worcestershire sauce
1/2

teaspoon ground nutmeg
1/4

teaspoon ground allspice
1/4

teaspoon salt
1/4

teaspoon pepper
6

oz uncooked medium egg noodles (about 3 1/2 cups)
1 1/2

cups heavy whipping cream
Chopped fresh dill weed, if desired

Steps

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1

In 5-quart slow cooker, mix meatballs, mushrooms, onion, broth, Worcestershire sauce, nutmeg, allspice, salt and pepper.
2

Cover; cook on High heat setting 2 1/2 to 3 hours or until vegetables are tender. Stir in egg noodles until mixed well; cook covered on High heat setting 15 to 20 minutes, stirring halfway through cook time, until tender.
3

Stir in whipping cream; cook covered about 5 minutes or until heated through. Garnish with fresh dill weed before serving.

Save on prep time by purchasing presliced mushrooms.
This soup pairs perfectly with a side of warm Pillsbury™ crescent rolls.
It’s helpful to stir the soup during the noodle cook time to ensure even cooking.

Nutrition Facts

Serving Size: About 1 1/3 cups

Calories: 680
Calories from Fat: 380

% Daily Value

Total Fat: 42g; 65%
Saturated Fat 21g 105% Trans Fat 1 1/2g
Cholesterol: 225mg; 75%
Sodium: 1500mg; 62%
Potassium: 680mg; 19%
Total Carbohydrate: 41g; 14%
Dietary Fiber 2g 10% Sugars 7g
Protein: 34g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 4%; 4%
Calcium: 15%; 15%
Iron: 25%; 25%

Exchanges:

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;