**Meatballs Mushroom Soup: A Savory and Comforting Dish**
Meatballs mushroom soup is a classic comfort food that is enjoyed by people of all ages. This hearty and flavorful soup is made with a rich broth, tender meatballs, and an abundance of savory mushrooms. It is a versatile dish that can be easily customized to suit your own taste preferences. Whether you prefer a thick and creamy soup or a lighter broth-based soup, there is a recipe in this article that will satisfy your craving. You'll find recipes for classic meatballs mushroom soup, as well as variations that incorporate different types of mushrooms, vegetables, and herbs. So gather your ingredients and get ready to enjoy a warm and comforting bowl of meatballs mushroom soup.
SWEDISH TURKEY MEATBALLS WITH CREAM OF MUSHROOM SOUP
After searching high and low for a nummy ground turkey Swedish meatballs recipe all 4 kiddos and the husband would love, I decided to just come up with my own using ground turkey and lots of creamy mushroom soup sauce.
Provided by crockpotGoddess77
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h20m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet and a 2-quart casserole dish.
- Whisk milk and eggs together in a bowl. Add turkey, crackers, onion, salt, nutmeg, and black pepper. Mix well. Shape into 1-inch balls and place on the prepared baking sheet.
- Bake in the preheated oven until browned, about 20 minutes. Drain meatballs on paper towels and transfer to the prepared casserole dish. Leave oven on.
- Combine cream of mushroom soup, golden mushroom soup, evaporated milk, sour cream, mushrooms, and garlic in a large bowl; stir until smooth. Pour over the meatballs in the casserole dish.
- Bake in the hot oven until bubbling, about 40 minutes.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain. Serve meatballs and gravy over hot noodles; sprinkle with Parmesan cheese before serving.
Nutrition Facts : Calories 500 calories, Carbohydrate 46.5 g, Cholesterol 130.4 mg, Fat 23.4 g, Fiber 2.5 g, Protein 26.1 g, SaturatedFat 8.8 g, Sodium 1170.9 mg, Sugar 7.1 g
MEATBALLS & MUSHROOM SOUP
This is one of my dad's favorites and mine too! So easy.
Provided by Jody Breitenbach
Categories Soups
Time 50m
Number Of Ingredients 3
Steps:
- 1. In a large sauce pan add cream of mushroom soup (do NOT add any water).
- 2. Roll ground beef into meatballs, about walnut size or 1"; place them in mushroom soup in pot. Make a single layer.
- 3. Add salt & pepper to taste.
- 4. Cook on medium heat, uncovered for about 30-40 minutes until meatballs are cooked.
- 5. Serve over potatoes, egg noodles or bread. Dad loves it- goes great with green beans.
WONTON SOUP WITH MUSHROOM-ZUCCHINI "MEATBALLS"
Thanks to a zingy ginger, garlic, and miso paste mixture, these vitamin- and fiber-loaded mushroom and zucchini "meatballs" are so packed with flavor you'll hardly realize they're missing the traditional meaty ingredient. Dropping the unstuffed wonton wrappers into the soup whole, instead of sealing the vegetables inside, keeps the recipe simple and weeknight-friendly.
Provided by Katherine Sacks
Categories Vegetarian Zucchini Dinner Meatball Ginger Mushroom Bok Choy Green Onion/Scallion Soup/Stew Noodle Cilantro No Meat, No Problem
Yield 4-6 servings
Number Of Ingredients 18
Steps:
- Pulse ginger, garlic, and miso in a food processor, scraping down sides of bowl, until smooth. Transfer half of mixture (about 2 Tbsp.) to a small bowl; set aside. Add three-quarters of zucchini and cremini mushrooms to food processor and pulse until uniform and finely chopped, about 45 seconds; transfer to a medium bowl. Pulse remaining zucchini and cremini mushrooms until combined, about 10 seconds; transfer to same medium bowl.
- Heat 1 Tbsp. coconut oil in a large nonstick skillet over medium. Add zucchini mixture and 1 1/2 tsp. salt and cook, spreading mixture flat and stirring occasionally, until beginning to brown and liquid evaporates, about 12 minutes. Transfer to a large bowl. Add egg, breadcrumbs, 1 Tbsp. soy sauce, 1 Tbsp. sesame oil, and 2 Tbsp. chopped cilantro and toss to combine.
- Heat 1 Tbsp. coconut oil in a large saucepan over low. Add reserved ginger mixture and cook, stirring occasionally, until fragrant and beginning to brown, about 2 minutes. Add broth and simmer until ready to use.
- Meanwhile, grease a rimmed baking sheet or large plate with coconut oil. Roll heaping tablespoonfuls of zucchini mixture into balls with your hands (you should have about 25). Transfer balls to prepared sheet.
- Add remaining 1 Tbsp. soy sauce, 1 Tbsp. sesame oil, and 1/2 tsp. salt to broth. Gently add meatballs with a slotted spoon, cover, and cook until meatballs are puffed and cooked through, about 5 minutes. Uncover, add bok choy, and cook until crisp-tender, about 3 minutes. Add snow peas and beech mushrooms, then drop in wonton wrappers one at a time. Cook, tilting pot back and forth to evenly cook meatballs and vegetables (do not stir to avoid breaking up meatballs), until vegetables are crisp-tender and wontons are cooked through, about 2 minutes.
- Divide soup among bowls, top with scallions and 1 Tbsp. cilantro leaves, and serve.
- Do Ahead
- Soup can be made 3 days ahead; cover and chill.
SWEDISH MEATBALLS WITH CREAM OF MUSHROOM SOUP
This easy Swedish meatball recipe is a household favorite handed down from my grandmother, who was a farm wife. Great dinner served with mashed potatoes!
Provided by AJ1968
Categories Main Dish Recipes Meatball Recipes
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Mix beef, eggs, saltines, and onion soup mix together. Form into medium-sized meatballs.
- Melt butter in a frying pan over medium-low heat. Add meatballs; cover and cook, turning frequently, until evenly browned, 8 to 10 minutes.
- Pour cream of mushroom soup into a bowl. Fill empty can 3/4 full with milk and mix into the soup. Pour sauce over meatballs and simmer until thickened, about 10 minutes more.
Nutrition Facts : Calories 442.2 calories, Carbohydrate 29.7 g, Cholesterol 133.2 mg, Fat 23.2 g, Fiber 1.6 g, Protein 26.6 g, SaturatedFat 9.1 g, Sodium 1014.1 mg, Sugar 4.5 g
Tips:
- Use fresh ingredients: Fresh vegetables, herbs, and spices will give your meatballs and mushroom soup the best flavor.
- Brown the meatballs before adding them to the soup: This will help to develop their flavor and give them a nice texture.
- Use a variety of mushrooms: Different types of mushrooms will add different flavors and textures to your soup.
- Don't overcrowd the pot: If you add too many meatballs or mushrooms to the pot, they will not cook evenly.
- Season the soup to taste: Add salt, pepper, and other seasonings to taste until the soup is flavorful.
- Serve the soup hot: Meatball mushroom soup is best served hot, with a side of crusty bread or crackers.
Conclusion:
Meatball mushroom soup is a hearty, flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like your soup thick or thin, with lots of vegetables or just a few, there is a meatball mushroom soup recipe out there for you. So next time you are looking for a delicious and comforting soup, give meatball mushroom soup a try.
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