Meatball Mushroom Soup Recipes

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.

MEATBALLS WITH MUSHROOM SAUCE

Steps:

• Combine the meatballs: Add all the meatball ingredients (excluding the vegetable oil) to a large bowl and mix well using your hands. Shape into 1 inch meatballs. You should get about 40 to 50 meatballs.
• Prep for cooking: Line a baking sheet with paper towels. Add some vegetable oil to a large skillet, about 1/4 cup and heat it over medium-high heat.
• Cook the meatballs: Add meatballs to the skillet and cook. If not all meatballs fit in the skillet you will have to do this in a couple batches. Cook the meatballs on all sides, adding more oil if needed in between batches. Remove meatballs from skillet to prepared baking sheet, to soak up the oil.
• Saute the mushrooms: Discard any leftover oil from the skillet and add the butter and melt. Add the mushrooms to the skillet and saute for about 5 minutes until they start to brown.
• Create the sauce: Sprinkle the flour over the mushrooms and stir, cook for about 1 minute to remove the raw taste of flour. Add the white wine, heavy cream and chicken broth. Cook for 10 minutes, stirring occasionally. The sauce should thicken and reduce a bit. If the sauce is too thick add a bit more heavy cream or chicken broth.
• Finish the dish: Add the meatballs to the mushroom sauce and toss them around making sure they're covered in the sauce. Cook for 2 more minutes until they heat through, then garnish with fresh parsley or dill. Serve over mashed potatoes, noodles or rice.

SWEDISH MEATBALLS WITH CREAM OF MUSHROOM SOUP

Steps:

• In a large non-stick skillet, roast the bread crumbs over medium to medium-high heat, stirring constantly. Bread crumbs are done when darker in color and smell toasty. That takes about 2-3 minutes. Transfer to a large mixing bowl.
• In the same skillet, heat two tablespoons of olive oil, add the chopped onions and cook them until soft, about 3 minutes. Season with a pinch of salt and pepper and transfer to the bowl with the breadcrumbs.
• Add the ground meat, milk, egg, parsley, salt and spices to the bread crumb and onion mixture. Mix well to combine.
• From the meat mixture, make approximately 20 meatballs of even size. Set aside on a plate.
• Heat oil and butter in a skillet over medium-high heat. Brown the meatballs on all sides. If you skillet is not big enough, you may wan to do it in two batches so that it's easier to turn the meatballs. Set aside on a plate.
• Pour the broth to the skillet and bring a boil, stirring to scrape up the browned bits from the bottom of the skillet. If you used a non-stick pan, you probably won't have many of those, which is OK.
• Stir in the cream of mushroom soup and the sour cream.
• Return the meatballs back to the pan. Reduce heat to low, cover and cook for 5 minutes or until the meatballs are cooked through.
• Serve the meatballs while they are hot with noodles, with the sauce poured over and a sprinkle of fresh parsley on top. If you don't want to serve immediately, keep the meatballs warm, tightly covered.

TASTY BAKED MEATBALLS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line two baking sheets with aluminum foil and lightly grease.
• Mix together the ground beef, bread crumbs, cream of mushroom soup, eggs, Parmesan cheese, and onion soup mix. Shape the mixture into balls about the size of a golf ball. Arrange on the prepared baking sheets.
• Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

MEATBALLS & MUSHROOM SOUP

Steps:

• 1. In a large sauce pan add cream of mushroom soup (do NOT add any water).
• 2. Roll ground beef into meatballs, about walnut size or 1"; place them in mushroom soup in pot. Make a single layer.
• 3. Add salt & pepper to taste.
• 4. Cook on medium heat, uncovered for about 30-40 minutes until meatballs are cooked.
• 5. Serve over potatoes, egg noodles or bread. Dad loves it- goes great with green beans.

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.

MEATBALLS WITH MUSHROOM SAUCE

Steps:

• In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large oven-proof skillet, brown meatballs; drain. Combine sauce ingredients; pour over meatballs. Bake, uncovered, at 350° for 30 minutes or until meat is no longer pink.

MEATBALL MUSHROOM SOUP

Steps:

• Heat oven to 350 deg.
• Shape ground beef into 1" balls.
• and bake until just done.
• In a dutch oven combine soup, milk, water and onion.
• Bring to a boil.
• Add Italian seasoning, garlic, barley, macaroni and rice.
• Reduce heat, simmer uncovered for 15 minute Stir in carrot, cover and simmer for 5- 10 minute Add meatballs and mushrooms to soup.
• Stir in Parmesan cheese.
• Cook a few minutes more until macaroni and rice are done.
• Serve with crusty bread!
• Enjoy!
• Note: I used diced garlic from a jar.
• Either way is OK.