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Mushroom Meatball Soup

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“This is a quick and simple recipe from the November 11, 2009 Houston Chronicle. It is a filling and hearty soup.”
1hr 5mins

Ingredients Nutrition


  1. Warm olive oil in a large soup pot over medium heat. Add onions, mushrooms, salt and pepper. Saute gently 10 to 12 minutes.
  2. 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.
  3. 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.
  4. Remove soup from heat, ladle into bowls, and top with 1 Tablespoon sour cream.

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