The Best EASY Lasagna Soup

Home » Soup, Stew & Chili » Easy Lasagna Soup

A 30-minute one-pot recipe for lasagna soup made simple with jarred spaghetti or marinara sauce that's easy enough for weeknights and delicious enough for guests!

Author: Mandy Rivers | Published: 10/20/26

I love this soup so much that I often crave it. My very favorite foods have a lot of contrast in texture and flavor and this soup has plenty of both!

I think I like the feel of the ruffled noodles between my teeth. Or maybe it's the how they pair with the bits of seared ground beef.

And I really love what happens when you swirl a generous dollop of the cheese topping into the hot soup! The cheeses melt into the soup like cream and tame the tangy tomatoes in the best way!

Baby Girl first started making this over Christmas break last year. She'd seen a video and scribbled down the basics and we tweaked it and worked on it over the summer.

We condensed what can be an overly complicated soup into a 30-minute meal by leaning on a big jar of spaghetti sauce and it works perfectly!

We're on the fence on the noodles. I like the ruffly mafalda (see next section) and she likes the lasagna noodles. Both are delicious so just use what you have!

MAFALDA VS LASAGNA NOODLES

Mafalda pasta is mini, bite-sized lasagna noodles so they are perfect in Lasagna Soup! You don't have to break the lasagna into pieces or worry about measuring (just use the whole 12-oz box).

I genuinely like either noodle in the soup. If I know the soup will be setting around a few hours or plan on having a lot of leftovers, I use traditional lasagna noodles because they are thicker and can handle the heat and liquid without getting too soft.

You may have to order mafalda noodles online. I can find them in our Food Lion grocery store so just check around. TIP: Use Instacart to search for hard-to-find ingredients in your area. Even if you don't place an order, you'll at least know which stores have the items you're looking for! 

TIPS & SUGGESTIONS

• Lasagna noodles are thicker and will keep their shape longer than the thinner mafalda. If you're planning on leftovers or know the soup won't be served immediately, I definitely recommend using lasagna noodles.
• I like this soup to be THICK but if you'd like yours a little thinner just add more broth (water or milk). Consider adding a little tomato paste to the beef and onions before adding the remaining ingredients if you plan on adding more liquid.
• Substitute fresh basil for the parsley in the Cheese Topping if you really want to kick things up a notch!
• I add 2 cups of ice when the soup is ready when I use mafalda noodles. This cools things off just enough to prevent the noodles from overcooking without watering down the soup. Trust me, it will still be plenty hot!
• If using lasagna noodles, use traditional (not no-boil).

8 FAQ ON LASAGNA SOUP

1. What brand sauce is best?  I typically use Prego (because I like it and it comes in 45-oz jars) but Rao's is delicious too! Any brand will be fine!

2. Can I substitute cottage cheese for ricotta?  Yes, but I really do prefer good ricotta in this (see next question).

3. What type of ricotta should I use?  The good stuff. I thought I didn't like ricotta until I had good, creamy, whole milk ricotta (the other stuff is too... mealy? toothy?). I almost always use Galbani brand but any Italian brand should be good.

4. Can Italian sausage be substituted for the ground beef?  Absolutely! 

5. Can I just stir the cheese topping into the pot of soup?  Yes, BUT, it's so lovely watching it melt into your bowl when you stir it in. It really adds to the experience. Plus you can add as little or as much as you want (and I want A LOT in mine!).

6. Is it OK to add spinach?  Sure! Add fresh or frozen spinach when stirring in the milk and parmesan. 

7. Why use garlic powder instead of fresh garlic?  Just because I wanted to keep things simple with the recipe but fresh garlic is great! Add 2 tablespoons fresh garlic 1 minute before moving onto Step 2.

8. Can other types of pasta be used?  Of course! Bowtie pasta is often used in lasagna soup. Follow the Mafalda Preparation for using any type of pasta other than lasagna noodles.

MORE ITALIAN SOUPS TO TRY!

Cheesy Italian Sausage Potato Soup - A hearty, cheesy potato soup made with Italian sausage, potatoes and creamy cheddar cheese that's as simple to make as it is delicious! 

Tuscan Chicken Stew - A hearty, rustic chicken stew recipe made with chicken, potatoes, white beans, fresh tomatoes and tons of country-Italian flavor. 

Italian Lentil Soup with Sausage - A simple, hearty lentil soup with spicy Italian sausage, garlic and herbs much like Carrabba’s Spicy Sausage and Lentil Soup copycat recipe. 

Recipe for Snowball Cookies

The Best EASY Lasagna Soup

Yield: 8 Servings

Author: Mandy Rivers

Prep time: 5 MinCook time: 20 MinInactive time: 5 MinTotal time: 30 Min

A 30-minute one-pot recipe for lasagna soup made simple with jarred spaghetti or marinara sauce that's easy enough for weeknights and delicious enough for guests!

Ingredients

Lasagna Soup

• 1.5 lbs ground beef
• 1 large onion, diced
• 2 teaspoons garlic powder
• 2 teaspoons oregano
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon dried basil
• 1 45-oz jar spaghetti sauce (5 2/3 cups)
• 6 cups beef broth
• 12 oz mafalda or lasagna noodles
• 1 cup milk or cream
• 1 cup shredded parmesan

Cheese Topping

• 15 oz ricotta
• 1 cup shredded parmesan
• 1 cup shredded mozzarella
• 1 tablespoon chopped parsley
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder

Instructions

1. Brown ground beef over high heat in a soup pot or Dutch oven, seasoning with salt and pepper to taste. When beef is halfway through cooking, add onion and continue cooking and stirring until onions are translucent. 1.5 lb ground beef, 1 onion, S&P to taste
2. Add garlic powder, remaining spices, spaghetti sauce and beef broth then bring to a boil. 2 tsp each garlic & oregano, 1 tsp each salt, pepper & basil, jar of sauce, 6 cups broth
3. Mafalda Noodles: Add noodles then cook 2 minutes less than manufacturer's instructions for al dente preparation. 12 oz noodles
4. Lasagna Noodles: Break uncooked noodles into 2" pieces then add to boiling soup. Cook noodles per manufacturer's instructions for al dente preparation. 12 oz noodles
5. Prepare Cheese Topping while noodles cook by mixing all ingredients very well. Refrigerate until ready to use. 15-oz ricotta, 1 c. each parmesan and mozzarella, 1/4 tsp. each salt and garlic powder
6. Remove soup from heat when noodles are done then stir in milk and shredded parmesan. Let soup rest just until noodles are tender per your preference. 1 c. each milk and parmesan
7. To serve, ladle soup into bowls then top with a hefty dollop of cheese topping.

Notes

• Any traditional spaghetti or marinara sauce can be used.
• I like both types of noodles equally. 
• Be sure to check out the Tips & Suggestions and FAQ sections above the recipe card.

Author: Mandy Rivers

https://www.southyourmouth.com/2026/10/the-best-easy-lasagna-soup.html

Images and text © South Your Mouth LLC 2026

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Simply Perfect Meatloaf

Home » Main Dishes » Simply Perfect Meatloaf

A fool-proof recipe for classic meatloaf with traditional ingredients and a simple topping that's tender, juicy and cooked perfectly every time.

Author: Mandy Rivers | Updated: 10/7/26

If you have my first cookbook, you have my old, original meatloaf recipe. And it's almost just like this one except for one very important part - the panade.

Through my many many years in the kitchen, I have learned a lot. When I first started cooking meals for my family, I didn't know what a panade was but now that I do, I'm never going back to meatloaf (or meatballs) without it!

I'm stubborn as a mule about some things. There are hills I will die on and swords I will throw myself over, but when I learn something that makes food better (especially when there's a scientific reason), I'm just tickled I learned something new!

WHAT IS PANADE AND WHY IS IT IMPORANT FOR MEATLOAF?

Panade is simply a paste or slurry of bread and milk. It is an excellent binder for ground beef (meatballs and meatloaf especially) for three main reasons:

• Prevents meat from drying out - Dry breadcrumbs absorb juices from the meat as it cooks, wherein a pre-hydrated panade adds its own moisture directly to the mixture.
• Keeps the protein tender - As the meat cooks, its protein fibers tighten up, which squeezes out moisture and causes the meat to become firm. The starch from the panade (armed with its own protein from the milk) gets in between these protein strands, preventing them from fully tightening, which keeps the meatloaf soft but sliceable.
• Acts as a Gentle Binder - The protein in the milk works with the starch in the bread to create an incredibly effective binder. It holds the meatloaf together without needing too many eggs or the heavy handling that can make things feel dense or rubbery.

6 FAQ ON SIMPLY PERFECT MEATLOAF

1. What type of ground beef is best for meatloaf?  I always and only use 80/20 ground beef but anything within a 5% range is still great (75/25 to 85/15). Ground chuck will always have more flavor and be more tender than regular ground beef.

2. Do I have to use panko?  It would be great if you could since I know exactly how much milk to use with panko but if needed, cut or tear crustless bread into small pieces to make 2 cups (usually 2-3 slices sandwich bread). If using traditional (finer) bread crumbs, only use 2/3 cup. Mix everything well then pour off any excess milk (or add more) after 5 minutes - you want a saturated paste with no standing liquid.

3. Is the panade really necessary?  100% yes!! See the section above to read why is works so well!

4. Is that really all you use to make the topping?  Really, really! I've made several fancy, fussy recipes with more ingredients but always prefer this basic 2:1 mixture of ketchup and BBQ sauce.

5. What type of BBQ sauce should I use?  Whatever you like and whatever you have! Any red (ketchup-based) or yellow (mustard-based) BBQ sauce works great with this. I typically have Sweet Baby Ray's or Aldi's and usually get hickory flavored when available. 

6. Can this be frozen?  Since meatloaf appears in frozen dinners, I assume it freezes well but I have not done it myself.

TIPS & SUGGESTIONS

• Use a box grater to grate the onion if you're not sure you can finely mince it with a knife. You can also sauté the onion a few minutes in a little butter to soften it up if you'd like. We just don't want crunchy, undercooked chunks of onion in there!
• Italian seasoning is just a great multi-purpose blend of dried herbs and, in my opinion, doesn't make the meatloaf "taste Italian". If you don't have any, just use a dash of whichever of these herbs you do have: rosemary, thyme, oregano, basil and/or marjoram.
• If you're out of Worcestershire, you can substitute 2 teaspoons Dijon mustard. To ensure you're able to effectively distribute such a small amount, combine the eggs and mustard together in a small bowl then whisk before adding to the meat mixture.
• I often add grated carrots to meatloaf. When I do, I sauté the carrots and onion together in a little butter until the carrots are soft. This adds a subtle sweetness to the meat (and vitamins!).

4 IDEAS FOR MEATLOAF LEFTOVERS

REHEATED SLICES - The absolute best way to reheat meatloaf is to cut it into thick slices then sear in butter in a skillet until browned, crispy and heated through (it's SO good)!

PATTY MELTS - Heat the slices (per the above method in a skillet) then ultimately make a grilled cheese with a slice of the meatloaf in it (cheese on each side!).

SPAGHETTI & OTHER PASTA - Cut the leftover meatloaf into cubes then heat with jarred spaghetti sauce (to make "meatballs"). Once heated through, serve over pasta.

MEATLOAF CHEESEBURGERS - Heat slices (per the above) placing sliced cheese on just after flipping (while the other side sears). Assemble on a bun the way you enjoy burgers best!

MORE CLASSIC RECIPES WITH GROUND BEEF

The BEST Shepherd's Pie - A simple but perfect recipe for Shepherd's Pie with a layer of rich meaty gravy on the bottom topped with mashed potatoes and a little cheese. 

Swedish Meatballs with Noodles - Perfectly seasoned Swedish meatballs with velvety gravy and egg noodles come together in this simple, easy one-pan recipe. 

Cheesy Beef & Noodle Casserole - A super simple casserole with ground beef, noodles and cheese sauce (and no sour cream or tomatoes) very similar to Hamburger Helper's Cheesy Beef Pasta. 

Salisbury Steak & Potato Dinner - A one-pan recipe with tender hamburger steaks, potatoes and scratch-made gravy that cooks in just 30 minutes. 

Hamburger Steaks with Brown Gravy - The BEST recipe for Hamburger Steaks made from fresh ground beef with an easy, homemade brown gravy. 

Recipe for Simply Perfect Meatloaf

Simply Perfect Meatloaf

Yield: 8 Servings

Author: Mandy Rivers

Prep time: 10 MinCook time: 1 HourInactive time: 15 MinTotal time: 1 H & 25 M

A fool-proof recipe for classic meatloaf with traditional ingredients and a simple topping that's tender, juicy and cooked perfectly every time.

Ingredients

Meatloaf

• 1 cup panko bread crumbs
• 1/2 cup milk
• 2 lbs ground beef
• 3/4 cup minced onion
• 2 eggs
• 1.5 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Italian seasoning

Simple Meatloaf Topping

• 1/2 cup ketchup
• 1/4 cup BBQ sauce

Instructions

1. Combine panko and milk in a bowl then set aside at least 5 minutes to make a panade. Preheat oven to 375 degrees.
2. Add ground beef, panade and remaining ingredients to a large bowl. Using clean hands, combine mixture just until ingredients are mixed well (don't overwork the meat). 2 lbs meat, panade, 3/4 c. onion, 2 eggs, 1.5 tsp salt, 1 tsp each pepper, garlic & Worcestershire, 1/2 tsp Italian seasoning
3. Gather meat mixture into one big ball in your hands then shape into an elongated loaf about 9-10" long and 4-5" wide.
4. Place loaf in a baking pan then bake at 375 degrees for 45 minutes. While meatloaf cooks, combine ingredients for Simple Meatloaf Topping. 1/2 c. ketchup, 1/4 c. BBQ sauce
5. Remove meatloaf from oven then spoon Simple Meatloaf Topping overtop, spreading evenly with the back of a spoon or a basting brush.
6. Continue cooking meatloaf 15 minutes (20 minutes for glass or ceramic pans) then remove from oven. Tent with foil then let meatloaf rest 15-20 minutes before serving. Don't skip this step - the meatloaf will continue cooking and come to a resting state in which it will retain its juices when cut.

Notes

• 80/20 ground beef is best for meatloaf (and meatballs!) but any can be used.
• I actually use 2 teaspoons salt and think it's perfect but wrote the recipe for 1.5 teaspoons in case others don't like as much salt as I do.
• See article above the recipe card for more tips, suggestions and FAQ.

Author: Mandy Rivers

https://www.southyourmouth.com/2026/10/simply-perfect-meatloaf.html

Images and text © South Your Mouth 2026

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Country-Style Hamburger Gravy

Home » Main Dishes » Country-Style Hamburger Gravy

A simple, hearty creamed gravy made with ground beef that's perfect to serve over egg noodles, mashed potatoes or toast.

Author: Mandy Rivers | Published: 10/1/26

This is a meal I whip up when I don't feel like getting into anything complicated AND I don't want to hear any objections from the family - because they all love this one!

The only negative is we can never agree what to serve it over. Husband and The Boy like it over toast, the girls want mashed potatoes and I prefer noodles (can you believe I didn't say rice?!). I usually do 2 out of 3 because it's not hard to add a pile of toast to the table.

You may look at this and think of S.O.S. but it's a little different because we're going to use milk and a little beef bullion broth. It's still plenty creamy but we get great flavor from the double-strength bullion (2 cubes with 1 cup of water instead of 1:1).

This was one of my Daddy's favorites! He'd never heard of S.O.S. until he went into the Army and they all teased him and told him the chipped beef version was horsemeat. He liked it all but he REALLY liked Hamburger Gravy because he liked the name better.

Aren't we funny like that? He learned to eat the other because he was starving (and he even grew to like it) but just by calling this Hamburger Gravy instead of the name he associated with horsemeat, he thought it tasted better too.

Or maybe he really did like it better. Since we make ours with a mixture of beef bullion and milk, it isn't as cloyingly thick and creamy and maybe he just liked the taste better. But, nahhh... I think it was in his head!

HERE'S WHAT YOU NEED TO MAKE IT

The full, printable recipe card is down below, but at a glance, here's all you'll need:

• Ground beef (venison is great too!)
• Simple spices (pepper, onion & garlic powder)
• Flour (AP or SR - use what you have)
• Milk & water
• Beef bullion cubes
• Parsley (optional - I just always have it so I add it)

8 NOTES ON COOKING HAMBURGER GRAVY

1. I typically use 80/20 ground beef for this. Using a fattier blend is fine but if using leaner ground beef, stir in 1 tablespoon butter until melted before adding flour (use 2 tablespoons butter if using extra lean 95/5 ground beef).

2. You can absolutely use all milk in this if you like the extra creamy version.

3. This is usually made with all-purpose flour but self-rising can be used if that's all you have. There isn't enough flour in here to make that big of a difference.

4. I've never frozen this myself but I imagine it would freeze well.

5. Use TWO traditional square cubes of beef bullion or ONE if using the BIG bullion cubes (Goya and Knorr each make these now). If you're uncertain, use however many cubes the packaging says for two cups of broth (even though we are only using one cup of water).

6. This is usually served over egg noodles, toast or mashed potatoes but it can go on just about anything! We've had it with rice and biscuits too!

7. Feel free to add 1/2 cup diced onion when cooking the ground beef - sometimes I do!

8. If you'd like to add mushrooms, add fresh when you add the flour or add canned (drained) when adding the milk.

MORE SIMPLE SUPPERS WITH HAMBURGER MEAT

Hamburger Steaks with Brown Gravy - The BEST recipe for Hamburger Steaks made from fresh ground beef with an easy, homemade brown gravy. 

Hamburger Vegetable Beef Soup - An easy vegetable beef soup recipe made with ground beef and canned vegetables just like the old-school cafeteria lunch rooms once served! 

Cheesy Beef & Noodle Casserole - A super simple casserole with ground beef, noodles and cheese sauce (and no sour cream or tomatoes) very similar to Hamburger Helper's Cheesy Beef Pasta. 

Salisbury Steak & Potato Skillet Dinner - A one-pan recipe with tender hamburger steaks, potatoes and scratch-made gravy that cooks in just 30 minutes. 

One-Pot Swedish Meatballs with Noodles - Perfectly seasoned Swedish meatballs with velvety gravy and egg noodles come together in this simple, easy one-pan recipe. 

Recipe for Country-Style Hamburger Gravy

Country-Style Hamburger Gravy

Yield: 6 Servings

Author: Mandy Rivers

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

A simple, hearty creamed gravy made with ground beef that's perfect to serve over egg noddles, mashed potatoes or toast.

Ingredients

• 1 lb ground beef
• 1 teaspoon onion powder
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/4 cup flour
• 2.5 cups milk (whole if possible)
• 1 hot cup water
• 2 beef bullion cubes
• 1 tablespoon chopped parsley (optional)

Instructions

1. Add bullion cubes to hot water so they can start dissolving.
2. Cook and crumble ground beef in a large skillet over high heat, adding spices as the meat cooks. 1 lb beef, 1 tsp onion powder, 1/2 tsp each pepper & garlic
3. Once meat is cooked through, continue cooking over medium-high heat until all liquid evaporates (see notes - don't skip this step).
4. Add flour to pan then cook and stir with beef for 5 minutes (we need the flour to cook and brown the same way as when making a roux but you won't be able to see the color as the flour will cling to the meat but 5 minutes should do the trick). 1/4 c. flour
5. Add milk and bullion broth to beef then cook until thick and bubbly (about 5 minutes). Add more milk if necessary until gravy is the consistency you enjoy. The longer it cooks and the wider the pan, the thicker the gravy will be so it's hard to estimate how much you will need. 2.5 c. milk, 1 cup bullion
6. Taste for seasoning then add more if needed. Stir in fresh parsley (if using) then serve over noodles, toast or mashed potatoes.

Notes

• Note on Step 3: Meat packagers pump water ("brine") into meat to make it weigh more so we need to cook that out. You will know when the liquid has evaporated when there are no longer bubbles in the pan juices.
• I typically use 80/20 ground beef for this recipe. 
• I like a LOT of black pepper in this and use at least a teaspoon.
• Use TWO traditional square cubes of beef bullion or ONE if using the BIG cubes from Goya or Knorr.
• You can use beef broth instead of water but you will need to add salt (probably about 1 teaspoon).
• See more notes and suggestions in the article above the recipe card.

Author: Mandy Rivers

https://www.southyourmouth.com/2026/10/country-style-hamburger-gravy.html

Images and text © South Your Mouth LLC 2026

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One-Pot Swedish Meatballs with Noodles

Home » Main Dishes » One-Pot Swedish Meatballs

Perfectly seasoned Swedish meatballs with velvety gravy and egg noodles come together in this simple, easy one-pan recipe. Make it into a 30-minute meal by prepping the meatballs ahead of time!

Author: Mandy Rivers | Published: 6/25/26

Oh, I can't wait until you make this one! You are going to love how simple and easy it is and you're really going to love that it all cooks in one pot. You won't even need a strainer for the noodles!

I came across a recipe on the Betty Crocker website for something very similar. The idea really appealed to me so I took a look! The noodle/sauce part of their recipe seemed a little puny and the reviews confirmed it. But I still wanted to make it so I figured out a better way!

Because theirs didn't really make a sauce (just noodles cooked in chicken broth with some half & half poured in), commenters said they were able to make it thicker by adding a cornstarch slurry. I knew we could do better!

WHY THIS RECIPE WORKS

1. The noodles cook in beef broth in the same pot the meatballs are cooked in so they will have loads of flavor.
2. The pan drippings will work with the starch from the noodles to make the sauce extra velvety and smooth (because pasta water + fat = magic).
3. Instead of using cornstarch or flour to thicken the sauce, this recipe uses a brown gravy packet which is easier and adds flavor.
4. Adding 1/2 cup of sour cream at the end will make the sauce creamy and more like traditional Swedish Meatball gravy.

WHY I'M EXCITED ABOUT THESE MEATBALLS

• These are the real deal! The panko and milk panade and pinch of nutmeg are key for getting the texture and flavor of authentic Swedish meatballs.
• I like to double the meatball recipe and freeze half for the next time I make this one-pot wonder!
• You can make this a 30-minute meal by mixing and rolling the meatballs ahead of time (the night before or in the morning).
• You can make this a 20-minute meal by fully preparing the meatballs ahead of time. Refrigerate after they're cooked. Bring to room temperature while making the noodles and add 2 tablespoons of butter to the broth when cooking the noodles (because you won't have the pan drippings).
• If you freeze a batch, just thaw then follow the instructions in the note above.

5 FAQ ON ONE-POT SWEDISH MEATBALLS

1. Can I use prepared frozen meatballs. Yes. They won't be as good as these homemade meatballs, but technically yes. Here's how: Thaw the meatballs (in the fridge overnight would be best) and add 4 tablespoons of butter to the broth when cooking the noodles.

2. Can I use beef bullion instead of broth.  Absolutely! It's a little saltier than broth so don't add any salt without tasting the sauce first.

3. Can I use ground pork?  Yes! You can also use a combo of beef and pork (which is traditional to authentic Swedish meatballs). I've made this with a 50/50 combo and loved it! The meatballs were super tender. 

4. I don't have panko, can I use something else?  You can use traditional dried breadcrumbs but start with 1/2 cup and only 2 tablespoons of milk, then add more of either if needed. 

5. Which pot should I use?  You need something wide enough that the meatballs can cook in one layer with a little wiggle room and deep enough to cook the noodles. You don't want your giant soup pot but you need something bigger than a saucepan. 

MORE EASY ONE-POT MEALS

Spanish Rice with Ham - A homemade 30-minute, $10 meal for six made with perfectly seasoned Spanish rice cooked with ham steak that's easy to prepare and so delicious! 

Taco Rice with Queso -  (the kids' favorite!) A one-pan skillet dinner made with ground beef, taco seasoning and Mexican style rice drenched in an easy queso sauce. 

Salisbury Steak & Potato Skillet Dinner - A one-pan recipe with tender hamburger steaks, potatoes and scratch-made gravy that cooks in just 30 minutes. 

Mediterranean Chickpeas & Rice (one of my all-time favorites!) -  A hearty rice recipe with chickpeas flavored with bacon, tomatoes, onion and garlic. 

Chicken & Mushroom Rice - A quick and easy skillet meal recipe with savory chicken and buttery mushrooms cooked with rice in one pan. 

Southern Fried Potatoes & Sausage (a huge reader favorite!) - A budget-friendly skillet meal with smoked sausage, onions and southern-style fried potatoes. 

Recipe for One-Pot Swedish Meatballs

One-Pot Swedish Meatballs with Noodles

Yield: 6 Servings

Author: Mandy Rivers

Prep time: 15 MinCook time: 25 MinInactive time: 10 MinTotal time: 50 Min

Perfectly seasoned Swedish meatballs with velvety gravy and egg noodles come together in this simple, easy one-pan recipe. 

Ingredients

Swedish Meatballs

• 1 lb ground beef
• 1/2 small onion, minced
• 1 egg, beaten
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/8 teaspoon ground nutmeg
• 1 teaspoon worcestershire sauce
• 1 cup plain panko breadcrumbs
• 1/4 cup milk

Sauce & Noodles

• 4 cups beef broth
• 6 cups egg noodles
• 1 packet brown gravy mix
• 1/2 cup cold water
• 1/2 teaspoon pepper
• 1/2 cup sour cream

Instructions

Meatballs

1. Combine all ingredients then mix until well combined. Roll into 14-15 meatballs.
2. Heat 1-2 tablespoons neutral oil in a 5-quart pot over medium heat then add meatballs in a single layer. Let the meatballs brown 1-2 minutes (until they can be moved without resistance) then rotate and continue to brown on other sides.
3. Once nicely browned, remove meatballs to a plate to add back later.

Sauce & Noodles

1. Add beef broth to the pot with the drippings from the meatballs then bring to a boil over high heat. Use a wooden spoon to scrape up the browned bits in the pan. 4 c. broth
2. Add noodles and pepper, return to a boil then cook noodles 5 minutes (or 3 minutes less than package instructions). 6 c. noodles, 1/2 tsp pepper
3. Add meatballs to the parboiled noodles.
4. Combine brown gravy mix and cold water in a cup, stir well then pour into pot with noodles. Bring to a boil then continue cooking 3 minutes. Remove from heat. 1 gravy packet, 1.2 c. water
5. Stir in sour cream until well incorporated then let rest, uncovered, 10 minutes so sauce can thicken. 1/2 c. sour cream
6. Serve with fresh chopped chives or parsley if desired.

Notes

• If your nutmeg isn't fresh (the fragrance will be faint), use 1/4 teaspoon.
• Add 1/8 teaspoon of allspice to the meatballs for a more traditional Swedish meatball flavor. Allspice tastes like a combo of cloves, cinnamon and nutmeg so you might consider adding a pinch of cinnamon and/or cloves if you'd like.
• I use McCormick's 0.87-oz packet brown gravy.
• See FAQ and other helpful info in the article above the recipe card.

Author: Mandy Rivers

https://www.southyourmouth.com/2026/06/one-pot-swedish-meatballs-with-noodles.html

Images and text © South Your Mouth LLC 2026

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