Meatball and Mushroom Soup. Cream of Mushroom Soup Scalloped PotatoesThe Hungry Bachelor. The depth and richness of mushroom soup takes meatballs to the next level that can't be replicated by other ingredients. The trick to making the Swedish meatballs more flavorful is to roast bread crumbs before mixing them with ground meat.
This recipe has bold flavors the broth isn't. It is so thick it is almost a stew. Just add crusty bread for a great meal on a cold winter night. You can have Meatball and Mushroom Soup using 11 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Meatball and Mushroom Soup
- Prepare 4 ounces of baby portobello mushrooms whole.
- You need 6 ounces of beef meatballs.
- It’s 2/3 cup of sliced leeks.
- You need 1/3 cup of sliced salad olives with pimientos.
- You need 1 tablespoon of brine liquid of olives.
- You need 2 tablespoons of extra virgin olive oil.
- It’s To taste of salt.
- It’s 1/3 cup of sliced julienned water chestnuts.
- Prepare 1-1/2 teaspoon of soya sauce.
- You need 1 tablespoon of parsley flakes for garnish.
- It’s 1 quart of beef broth.
Add the stock; bring to a boil. Mix all together and form into balls. Simmered in cream of mushroom soup and milk, these Swedish meatballs are the quick and easy comfort food that Grandma used to make. Pour cream of mushroom soup into a bowl.
Meatball and Mushroom Soup instructions
- Heat the oil in a pot. Separate the stems from the caps of the mushrooms. Slice the leeks add to the oil and sauté. Add in the meatballs, all the mushrooms pieces, olives and juices. Slice the water chestnuts and add..
- Sauté for 15 minutes till leeks are soft. Add the broth bring to a boil and simmer 12 minutes, add the soya sauce, let rest 10 minutes. Serve with parsley on top. I hope you enjoy!!!.
Pour sauce over meatballs and simmer until thickened, about. Add salt & pepper to taste. Serve over potatoes, egg noodles or bread. Dad loves it- goes great with. Stir the parsley into the soup and serve in bowls with sour cream.
