MEATBALL MUSHROOM SOUP
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
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Shape beef into 1-in. balls; set aside. In a large saucepan, combine soup, milk and water; bring to a boil. Add Italian seasoning, onion, garlic, barley, macaroni and rice. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, brown meatballs in a nonstick skillet until no longer pink. Stir carrot into soup; cover and simmer for 5 minutes. Use a slotted spoon to transfer meatballs to soup. Stir in mushrooms and Parmesan cheese; heat through.
Nutrition Facts : Calories 234 calories, Fat 10g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 528mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 3g fiber), Protein 13g protein.
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.
COCKTAIL MUSHROOM MEATBALLS
Tide over even the biggest appetites with beef-and-pork meatballs in a chunky mushroom sauce. Larger portions served over noodles or rice can make a great dinner, too. -Diane Kelley, Madison, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield about 4-1/2 dozen.
Number Of Ingredients 19
Steps:
- Preheat oven to 400°. In a large bowl, whisk egg, soup mix, bread crumbs and Worcestershire sauce. Add beef and sausage; mix lightly but thoroughly. Shape into 1-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 12-15 minutes or until browned., Meanwhile, in a 6-qt. stockpot, heat oil and butter over medium-high heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Stir in brown gravy mix and thyme. Add water and wine; bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened., Stir in condensed soup, pepper and meatballs; return to a boil. Reduce heat; simmer, covered, 15-20 minutes or until meatballs are cooked through.
Nutrition Facts :
MUSHROOM MEATBALLS
These delicious meatballs were favorites of my kids when they were growing up. Simple and tasty they made good use of what was usually in my larder. "Cheap and Cheerful", they were economical as well.
Provided by MarieRynr
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir together the mushroom soup and the water.
- Mix together in a bowl, the beef, crumbs, onion, garlic, parsley and egg, adding 1/4 cup of the mushroom mixture. Mix in well.
- Shape into balls and brown in a frying pan in a little bit of fat.
- When browned, drain off fat and pour the remaining soup mixture over.
- Cover and simmer for 45 minutes, until tender and tasty.
- We like this with buttered noodles.
Nutrition Facts : Calories 252.4, Fat 11.3, SaturatedFat 4, Cholesterol 116.8, Sodium 630.3, Carbohydrate 8.3, Fiber 0.3, Sugar 1.6, Protein 27.6
MUSHROOM "MEAT"BALLS RECIPE BY TASTY
Here's what you need: cooking oil, white mushroom, medium onion, garlic, whole wheat breadcrumbs, quick-cook oats, fresh parsley, grated parmesan cheese, dried oregano, dried rosemary, dried thyme, salt, pepper, cayenne, eggs
Provided by Crystal Hatch
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a skillet over medium heat, add cooking oil or water and mushrooms. Cook down until mushrooms begin to brown, stirring occasionally.
- Add the onion and cook until onions are translucent. Add the garlic and stir until fragrant. Transfer to a large bowl.
- To the mushroom mixture, add breadcrumbs, oats, parsley, Parmesan, oregano, rosemary, thyme, salt, pepper, and cayenne, and stir to combine.
- Add eggs and mix well.
- Cover and refrigerate for at least 2 hours, or overnight.
- Preheat oven to 375°F (190°C).
- When ready, use your hands to form 1-inch (2-cm) balls from the mushroom mixture. Place in rows on a parchment paper-lined baking sheet.
- Bake for 20 minutes, or until golden, flipping halfway.
- Enjoy!
Nutrition Facts : Calories 435 calories, Carbohydrate 60 grams, Fat 14 grams, Fiber 6 grams, Protein 18 grams, Sugar 8 grams
VEGETARIAN MUSHROOM MEATBALLS
These soft and moist mushroom meatballs are simple to prepare and make a perfect vegetarian dinner!
Provided by Anonymous
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 3h5m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium-low heat. Saute onion in the hot oil, about 7 minutes. Add mushrooms, increase heat to medium-high, and cook and stir until water evaporates and they brown nicely, 10 to 15 minutes. Stir in garlic and transfer mixture into a mixing bowl; let cool.
- Stir oats, bread crumbs, 1/2 cup parsley, eggs, broth, oregano, thyme, salt, and pepper into the mixture to combine. Cover with plastic wrap. Refrigerate for flavors and texture to develop, at least 2 hours, to overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a rimmed baking sheet lightly.
- Form small balls from the mixture using a tablespoon as a measure. Place on the prepared baking sheet.
- Bake in the preheated oven until browned, about 15 minutes.
- Meanwhile, heat marinara sauce in a medium saucepan over medium-low heat. Remove meatballs from the oven and transfer to the sauce; cook over low heat for 15 minutes more. Garnish with Parmesan cheese and/or 1 teaspoon parsley.
Nutrition Facts : Calories 475.8 calories, Carbohydrate 65.9 g, Cholesterol 102.2 mg, Fat 15.7 g, Fiber 10 g, Protein 20.1 g, SaturatedFat 4.2 g, Sodium 1204.7 mg, Sugar 20.7 g
SOUPY MUSHROOM MEATBALLS
I think that I found this on a Campbell Soup label and my favorite for this recipe is Beefy Mushroom. But remember, Cooking is a Creative Sport, so be brave and experiment.
Provided by Bill Hilbrich
Categories Vegetable
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Combine meat, egg, bread crumbs and 1/4 cup tomato sauce and form into small meatballs.
- Coat with flour and brown in cooking oil.
- Remove from oil and set aside.
- Add diced onions and saute until limp.
- Add mushroom soup, meatballs, and remaining tomato sauce to the pan and simmer for 15 minutes.
- If the mixture seems too dry, add a small amount of milk.
- Taste, and add salt or pepper to taste.
- Serve over rice or noodles.
Nutrition Facts : Calories 387.4, Fat 23.9, SaturatedFat 7.9, Cholesterol 130, Sodium 669.7, Carbohydrate 16.7, Fiber 1.7, Sugar 3.8, Protein 25.4
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.
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