Mushroommeatballsoup Recipes

EASY MEATBALL SOUP

Steps:

• Place the meatball ingredients in one large mixing bowl. Drizzle a little extra virgin olive oil. Mix until the meat mixture is well incorporated.
• Form the mixture into meatballs about 1 ½ tbsp each (whatever size you choose, stick to it). Arrange the meatballs on a large, lightly oiled sheet pan and broil for 5 to 8 minutes until browned (they will cook some more in the soup).
• In a large pot, heat about 2 tbsp extra virgin olive oil over medium-high heat. Add onions, carrots, celery, bell peppers, and garlic. Cook, stirring occasionally, for 5 minutes.
• Add broth and tomatoes. Season with oregano, paprika, salt and pepper. Cook over mediu/medium-high heat for 10 minutes.
• Add the meatballs and pasta. Cook for 10 minutes or until pasta is cooked.
• Remove from heat and stir in parsley. Transfer to serving bowls, and if you like sprinkle a bit more grated Parmesan cheese. If you like heat, add some crushed pepper flakes. Enjoy!

MUSHROOM "MEAT"BALLS RECIPE BY TASTY

Steps:

• In a skillet over medium heat, add cooking oil or water and mushrooms. Cook down until mushrooms begin to brown, stirring occasionally.
• Add the onion and cook until onions are translucent. Add the garlic and stir until fragrant. Transfer to a large bowl.
• To the mushroom mixture, add breadcrumbs, oats, parsley, Parmesan, oregano, rosemary, thyme, salt, pepper, and cayenne, and stir to combine.
• Add eggs and mix well.
• Cover and refrigerate for at least 2 hours, or overnight.
• Preheat oven to 375°F (190°C).
• When ready, use your hands to form 1-inch (2-cm) balls from the mushroom mixture. Place in rows on a parchment paper-lined baking sheet.
• Bake for 20 minutes, or until golden, flipping halfway.
• Enjoy!

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.

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.

YOUVARLAKIA AVGOLEMONO (LEMONY GREEK MEATBALL SOUP)

Steps:

• In a large mixing bowl, combine ground chicken, 1/4 cup dill, onion, carrot, rice, garlic, salt, pepper and lemon zest. Gently mix with your hands until well combined.
• Gently form the mixture into 24 meatballs, each about 1 1/4 inches in diameter, placing them on a plate or baking pan. Cover and chill for at least 20 minutes or up to 24 hours. This helps the meatballs keep their shape while cooking.
• In a large pot, bring stock to a boil over high heat. Reduce to medium and use a slotted spoon to carefully add meatballs to the pot. The broth should cover the tops of the meatballs by about 1/2 inch. If not, add a little water. Simmer gently, adjusting the heat so the broth doesn't boil, until meatballs are cooked through and rice is tender, 25 to 35 minutes. (Break open a meatball to test it.) Remove pot from heat.
• In a medium bowl, whisk together eggs and lemon juice until just mixed. Slowly add a ladle of warm broth to egg-lemon mixture, whisking constantly. Whisk in another two ladles of broth to temper the egg mixture.
• Slowly drizzle the egg-lemon mixture back into the pot with the meatballs, stirring gently so you don't break apart the meatballs. Return the pot to medium-low heat until it just starts to simmer. (Wait for a bubble or two to appear, but don't let the pot boil.) The broth should be silky. Remove from heat, stir in remaining 1/2 cup dill. Taste and add salt and pepper, if needed. (It may need quite a bit of salt if you are starting with unsalted broth.) Garnish with nutmeg, if you like, and dill, and serve.

MUSHROOM MEATBALLS

Steps:

• Stir together the mushroom soup and the water.
• Mix together in a bowl, the beef, crumbs, onion, garlic, parsley and egg, adding 1/4 cup of the mushroom mixture. Mix in well.
• Shape into balls and brown in a frying pan in a little bit of fat.
• When browned, drain off fat and pour the remaining soup mixture over.
• Cover and simmer for 45 minutes, until tender and tasty.
• We like this with buttered noodles.