meatball and cream of mushroom soup recipe

Written ByJenny Smyth Posted on
meatball and cream of mushroom soup recipe
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The Best meatball and cream of mushroom soup recipe

I’m so excited to share this meatball and cream of mushroom soup recipe with you all. It’s a family favorite that never fails to impress, and it’s perfect for a weeknight dinner or a special occasion.

The combination of juicy meatballs and rich, creamy mushroom soup is just irresistible. I first discovered this recipe on my grandmother’s old cookbook, and it’s been a staple in our household ever since.

The key to making this dish is using high-quality ingredients, especially the meatballs. I like to use a combination of beef and pork for the meatballs, and then season them with some salt, pepper, and dried oregano.

This gives them a nice depth of flavor that pairs perfectly with the creamy mushroom soup. To make the soup, I sauté some onions and garlic until they’re soft and fragrant, then add in some sliced mushrooms and cook until they’re tender.

Next, I add in some all-purpose flour to thicken the soup, followed by some chicken broth and heavy cream. Finally, I stir in some grated cheddar cheese to give it an extra burst of flavor.

This recipe makes about 6 servings, so feel free to adjust the ingredient quantities as needed. One of the best things about this recipe is that it’s incredibly versatile – you can serve it with some crusty bread for a hearty meal, or with some egg noodles for a more comforting option.

Meatball and Cream of Mushroom Soup

Meatball and Cream of Mushroom Soup

4.9 from 1832 votes

A hearty and comforting soup featuring tender homemade meatballs simmered in a rich, creamy mushroom broth. This one-pot meal is perfect for a cozy dinner and comes together quickly with simple ingredients.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Meatballs

1 lb ground beef
1/2 cup breadcrumbs
1 large egg, beaten
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil

For the Soup

2 tbsp butter
1 medium onion, diced
8 oz cremini mushrooms, sliced
3 cloves garlic, minced
3 tbsp all-purpose flour
4 cups beef broth
1 can (10.5 oz) condensed cream of mushroom soup
1/2 cup heavy cream
1/2 tsp dried thyme
Salt and pepper to taste
2 tbsp fresh parsley, chopped (for garnish)

👨‍🍳Directions

1In a large mixing bowl, combine the ground beef, breadcrumbs, beaten egg, minced garlic, salt, and pepper.
2Mix gently until just combined, then shape the mixture into 16 small meatballs, each about 1 inch in diameter.
3Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
4Add the meatballs in a single layer and cook for 5 to 7 minutes, turning occasionally, until browned on all sides.
5Transfer the meatballs to a plate and set aside.
6In the same pot, melt the butter over medium heat.
7Add the diced onion and sliced mushrooms, and cook for 5 to 6 minutes, stirring occasionally, until the mushrooms are golden and the onion is translucent.
8Add the minced garlic and cook for 1 minute until fragrant.
9Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour taste.
10Slowly pour in the beef broth while whisking to prevent lumps.
11Bring the mixture to a gentle boil, then reduce the heat to low.
12Stir in the condensed cream of mushroom soup, heavy cream, and dried thyme until smooth.
13Return the browned meatballs to the pot.
14Simmer the soup over low heat for 10 to 12 minutes, stirring occasionally, until the meatballs are cooked through and the soup has thickened slightly.
15Season with salt and pepper to taste.
16Ladle the soup into bowls and garnish with fresh chopped parsley.
17Serve hot with crusty bread or over egg noodles for a heartier meal.

🔧Equipment

Large mixing bowl
Large skillet or Dutch oven
Wooden spoon
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 28g💛Saturated Fat: 12g❤️Cholesterol: 95mg🧂Sodium: 1100mg🌾Total Carbs: 22g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 24g

📝Notes

For a lighter version, substitute ground turkey for beef and use half-and-half instead of heavy cream. The soup can be stored in the refrigerator for up to 3 days.

Watch Video Of How Meatball and Cream of Mushroom Soup Works

This meatball and cream of mushroom soup recipe is always a good idea for any occasion – whether it’s a weeknight dinner or a special gathering with friends and family. The key is to use high-quality ingredients and take your time when cooking the dish – it’s worth it in the end!

When storing leftovers, be sure to keep them in an airtight container in the refrigerator for up to 3 days. You can reheat them gently over low heat until warmed through.

For serving ideas, try pairing the soup with some crusty bread or egg noodles – both options are delicious!

❓ Frequently Asked Questions About Meatball and Cream of Mushroom Soup

Q: What type of meatballs are best for this recipe?

A: I recommend using a combination of beef and pork for the meatballs, as they provide a nice balance of flavors and textures. You can also use turkey or veal if you prefer.

Q: Can I use fresh mushrooms instead of dried?

A: Yes, you can use fresh mushrooms if you prefer – just be sure to slice them thinly so they cook evenly.

Q: How do I store leftover soup?

A: You can store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat it gently over low heat until warmed through.

Q: Can I make this recipe in advance?

A: Yes, you can make the meatballs and soup mixture ahead of time – simply assemble the soup just before serving.

Q: What type of cheese is best for this recipe?

A: I recommend using cheddar or Parmesan cheese for this recipe – both have a nice sharp flavor that complements the mushroom soup perfectly.

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