Simply Delicious Mushroom Meatball Soup Recipes

SIMPLY DELICIOUS MUSHROOM MEATBALL SOUP

Steps:

• Warm olive oil in a large soup pot over medium heat.
• Add onions, mushrooms, salt and 1/8 teaspoons pepper; sauté gently, stirring occasionally, for 10 to 12 minutes.
• Meanwhile, combine ground sirloin, egg, bread crumbs, onion powder and another 1/8 teaspoons black pepper, mixing thoroughly.
• Shape into meatballs ½ inch in diameter; add to pot with vegetables.
• Pour in broth and bring to a gentle boil.
• Reduce heat to low and simmer 30 to 40 minutes.
• In a small pan, melt the butter; add flour and cook 1 minute, stirring, until thickened.
• Add milk and cook, stirring constantly until thickened, about 2 minutes. Stir into soup.
• Remove soup from heat and immediately ladle into bowls.
• Top each serving with 1 tablespoons sour cream.

SWEDISH MEATBALLS WITH CREAM OF MUSHROOM SOUP

Steps:

• Mix beef, eggs, saltines, and onion soup mix together. Form into medium-sized meatballs.
• Melt butter in a frying pan over medium-low heat. Add meatballs; cover and cook, turning frequently, until evenly browned, 8 to 10 minutes.
• Pour cream of mushroom soup into a bowl. Fill empty can 3/4 full with milk and mix into the soup. Pour sauce over meatballs and simmer until thickened, about 10 minutes more.

MUSHROOM MEATBALL SOUP

Steps:

• Warm olive oil in a large soup pot over medium heat. Add onions, mushrooms, salt and pepper. Saute gently 10 to 12 minutes.
• Combine ground sirloin, egg, bread crumbs, onion powder, and another 1/4 teaspoon of black pepper. Mix thoroughly. Shape into meatballs 1/2 inch in diameter and add to pot with the vegetables. Pour in the broth and simmer 30 to 40 minutes over low heat.
• In a small pan, melt the butter, add the flour and cook 1 minute. Slowly add the milk, stirring constantly until thickened. Stir into soup.
• Remove soup from heat, ladle into bowls, and top with 1 Tablespoon sour cream.

MEATBALL MUSHROOM SOUP

Steps:

• Shape beef into 1-in. balls; set aside. In a large saucepan, combine soup, milk and water; bring to a boil. Add Italian seasoning, onion, garlic, barley, macaroni and rice. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, brown meatballs in a nonstick skillet until no longer pink. Stir carrot into soup; cover and simmer for 5 minutes. Use a slotted spoon to transfer meatballs to soup. Stir in mushrooms and Parmesan cheese; heat through.