Simply Delicious Mushroom Meatball Soup

"This recipe was the runner-up winner in Quick & Simple's Best Soup Recipe Contest."
 
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photo by Annacia photo by Annacia
photo by Annacia
Ready In:
50mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. I cut the recipe down for 2 servings, but otherwise I made it as posted. Before serving it, I tasted it, and realized that it needed a little something, so I added some Cavendar's Greek Seasoning...perfection. Loved the coarsely chopped mushrooms in this. I also sprinkled some parsley on it before serving. Thanks for posting. Made for PRMR tag.
     
  2. Definitely a 5-star soup. It's hearty and so good. I used frozen meatballs and simmered for the full 40-mins. I also soaked some dried shitake mushrooms, chopped them and also added the soaking liquid to the pot. The mushroom flavor is earthy and deep. This is a great variation of mushroom soup. Good recipe Lainey.
     
  3. Good soup. A little too fatty but maybe using 1% milk and less butter may work. Mine didn't thicken as much as I'd like but perhaps I didn't do it right ;). Surprisingly both my toddlers acutally ATE IT! Wow. That alone makes it worth making it again. Thanks for sharing.
     
  4. This was really delightful. I made almost exactly as written, except I did not chop the mushrooms, but sliced them instead (because I love mushrooms and wanted a thicker texture). When cooking the onions and mushrooms, I put a lid on my pot in order to increase moisture. To finish, I added some fresh chopped parsley to garnish. It was a real comforting, delicious soup. Thanks for posting this one! Made for 1-2-3 Hit Wonders Tag Game.
     
  5. After all the Christmas extravagance of foods I was very ready for something lighter. I used extra lean ground beef and fat free milk and sour cream and skipped the oil and butter. I just cooked everything in the broth without thickening the final milk. This would have been lovely thickened but I chose to have it thinner and save those extra calories. My lightened version was full of flavor and very a satisfying pleasure to Holiday overloaded senses. Thank you Lainey for another wonderful recipe. Made for Photo Tag.
     
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RECIPE SUBMITTED BY

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
 
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