meatballs and cream of mushroom soup recipe

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

I have been making this meatballs and cream of mushroom soup recipe for years, and it’s still a favorite in my household. My kids love helping me in the kitchen, and this recipe is one of their go-to choices. It’s easy to make, and the best part is that it’s a one-pot meal, so cleanup is a breeze.

I’ve made this recipe for family gatherings, potlucks, and even just a quick weeknight dinner. The combination of tender meatballs and rich cream of mushroom soup is a match made in heaven. This recipe has been passed down through generations, and I’m excited to share it with you today.

As an added bonus, this recipe is not only delicious but also relatively healthy compared to other comfort food recipes. The meatballs are made with lean ground beef, and the cream of mushroom soup is low in calories and fat. I like to serve this dish with a side of steamed vegetables or a green salad to round out the meal.

One of the things I love about this recipe is the technique involved. It’s a great way to teach kids about cooking and meal prep. The process involves browning the meatballs in a skillet before adding them to the slow cooker with the cream of mushroom soup.

This creates a rich, flavorful broth that’s perfect for sopping up with some crusty bread or over mashed potatoes. This recipe has become a staple in our household, and I’m sure it will become one in yours too.

Meatballs and Cream of Mushroom Soup

Meatballs and Cream of Mushroom Soup

4.9 from 1519 votes

This hearty dish combines tender meatballs with a rich, creamy mushroom soup. It is a comforting and satisfying meal perfect for any occasion.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Meatballs

1 lb ground beef
1/2 cup breadcrumbs
1/4 cup grated onion
1 egg
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil

For the Cream of Mushroom Soup

1 lb mushrooms, sliced
1 onion, chopped
2 cloves garlic, minced
2 tbsp butter
2 tbsp flour
2 cups beef broth
1 cup heavy cream
1 tsp salt
1/2 tsp black pepper
1 tbsp fresh thyme leaves

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a mixing bowl, combine ground beef, breadcrumbs, grated onion, egg, salt, and black pepper.
3Mix well until all ingredients are evenly incorporated.
4Form the mixture into small meatballs, about 1 inch in diameter.
5Heat olive oil in a sauté pan over medium heat.
6Place the meatballs in the pan and cook until browned on all sides, about 5 minutes.
7Remove the meatballs from the pan and set aside.
8Keep the meatballs warm in the oven while you prepare the soup.
9In the same sauté pan, add butter and melt over medium heat.
10Add the chopped onions and sauté until translucent, about 3 minutes.
11Add the minced garlic and cook for an additional 1 minute until fragrant.
12Add the sliced mushrooms to the pan and cook until they release their moisture and begin to brown, about 5 minutes.
13Stir in the flour to create a roux, cooking for 1-2 minutes until the flour is lightly browned.
14Gradually pour in the beef broth, stirring continuously to prevent lumps from forming.
15Bring the mixture to a simmer and let it cook for 5 minutes until the sauce thickens slightly.
16Stir in the heavy cream, salt, black pepper, and thyme leaves.
17Simmer for an additional 5 minutes.
18Return the meatballs to the pan, nestling them into the soup.
19Cook for an additional 10 minutes, until the meatballs are cooked through and the soup has thickened.
20The meatballs should be browned and firm to the touch, and the soup should have a velvety consistency.

🔧Equipment

Mixing bowl
Baking sheet
Sauté pan
Saucepan
Spoon

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 14g❤️Cholesterol: 120mg🧂Sodium: 1100mg🌾Total Carbs: 15g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 30g

📝Notes

Tips: Add a splash of Worcestershire sauce to the meatball mixture for extra flavor. For a healthier option, use ground turkey instead of beef.

Watch Video Of How Meatballs and Cream of Mushroom Soup Works

This meatballs and cream of mushroom soup recipe is perfect for any occasion – whether it’s a family gathering or just a quick weeknight dinner.

The leftovers are also incredibly easy to reheat and serve again the next day.

In fact, I often make a double batch just so we can enjoy some extra for lunch or as a snack later on.

❓ Frequently Asked Questions About Meatballs and Cream of Mushroom Soup

Q1: What type of meat is best for making meatballs?

A1: You can use either beef or pork for making meatballs. Beef provides a heartier flavor, while pork offers a milder taste. Either way, it’s essential to choose high-quality ground meat that’s fresh and not too lean.

Q2: How do you keep meatballs moist?

A2: To prevent dry meatballs, make sure not to overcook them. You can also add some moisture by mixing in finely chopped onions or bell peppers into the meat mixture before forming the balls.

Q3: What if I don’t have cream of mushroom soup?

A3: If you don’t have cream of mushroom soup on hand, you can substitute it with another store-bought or homemade sauce. For example, you could use beef broth mixed with some flour to thicken it.

Q4: Can I make this recipe in advance?

A4: Yes, you can prepare the meat mixture ahead of time and store it in the fridge overnight before assembling the dish.

Q5: How do you reheat leftover meatballs?

A5: To reheat leftover meatballs, place them in a single layer on a baking sheet lined with parchment paper and bake them in a preheated oven at 350°F (175°C) until warmed through.

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