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“This is an update of the recipe my grandma used to make during WWII. It is easy to make and requires only a few ingredients. Serve it with some veggies and you have a complete meal. Best of all it is really tasty!”
READY IN:
40mins
SERVES:
4-6
YIELD:
12 meatballs-rice
UNITS:
US

Ingredients Nutrition

  • 1 lb 90% lean ground beef
  • 14 cup plain breadcrumbs
  • 1 teaspoon salt
  • 2 tablespoons milk
  • 2 tablespoons olive oil
  • 2 (4 ounce) cans sliced mushrooms
  • 1 (10 3/4 ounce) can condensed French onion soup
  • 14 ounces water (roughly)
  • 2 cups dry white rice (not minute rice)

Directions

  1. Mix beef, bread crumbs salt and milk.
  2. Form into 12 meatballs.
  3. Put olive oil in a large sauce pan (8Qt.) and brown meatballs on all sides.
  4. In the mean time, drain and save water from mushrooms, set mushrooms aside.
  5. Add enough water to the mushroom water make 2 cups, pour in with browned meatballs.
  6. Pour out soup and add enough water to bring the volume to 2 cups; pour into pot.
  7. Add 2 cups dry white rice.
  8. Bring all to a rapid boil, reduce heat to low, cover and cook for 25 minutes.
  9. Add mushrooms, stir to fluff rice and serve.

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