Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, meatball and mushroom soup. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
This creamy, super-thick soup is hearty with meatballs, mushrooms, barley, macaroni and rice. With dinner rolls or breadsticks, it's a simple and satisfying meal for my husband and me on a rainy day. Leftovers easily reheat for a fast, filling lunch or dinner. -JoAnn Abbott, Kerhonkson, New York Pour cream of mushroom soup into a bowl.
Meatball and Mushroom Soup is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Meatball and Mushroom Soup is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook meatball and mushroom soup using 11 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Meatball and Mushroom Soup:
- Get 4 ounces baby portobello mushrooms whole
- Get 6 ounces beef meatballs
- Get 2/3 cup sliced leeks
- Make ready 1/3 cup sliced salad olives with pimientos
- Get 1 tablespoon brine liquid of olives
- Prepare 2 tablespoons extra virgin olive oil
- Take To taste salt
- Prepare 1/3 cup sliced julienned water chestnuts
- Take 1-1/2 teaspoon soya sauce
- Prepare 1 tablespoon parsley flakes for garnish
- Get 1 quart beef broth
Add the mushrooms and sliced onion. Add the stock; bring to a boil. Ladle the soup into bowls and top with the shaved Parmesan. I like to have this all mixed before it goes in the casserole dish.
Steps to make Meatball and Mushroom Soup:
- 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!!!
The depth and richness of mushroom soup takes meatballs to the next level that can't be replicated by other ingredients. Whenever possible, I make my own cream of mushroom soup, but a can of store-bought soup will do the trick. A cup of the soup is enough for this recipe but you can easily add another half a cup if you like. Place frozen meatballs in crock pot. Sprinkle meatballs with onion soup mix.
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