meatball and cream of mushroom soup recipe

Written BySheba G Updated On
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The Best meatball and cream of mushroom soup recipe

Meatball and cream of mushroom soup is a classic comfort food dish that has been a staple in many households for decades. As a busy mom, I love this recipe because it’s easy to make and can be prepared ahead of time, making it perfect for weeknight dinners or special occasions.

The combination of tender meatballs and rich, creamy mushroom soup is a match made in heaven. My kids adore this dish, and I’ve even convinced my picky eater to try it, which is no small feat.

This recipe is also a great way to get your daily dose of vegetables, as the mushrooms add a burst of flavor and nutrients. Plus, using lean ground turkey or beef makes this dish a relatively healthy option for our family meals.

Over the years, I’ve tweaked this recipe to suit our tastes, but the basic principles remain the same – hearty meatballs in a flavorful sauce that’s sure to become a family favorite.

Meatball and Cream of Mushroom Soup

4.9 from 1295 votes

A hearty and comforting soup featuring tender meatballs in a rich cream of mushroom broth. Perfect for a cozy dinner.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Meatballs

1 lb ground beef
1/2 cup breadcrumbs
1 egg
1/4 cup grated Parmesan cheese
1 clove garlic, minced
1 tsp salt
1/2 tsp black pepper

For the Soup

2 tbsp butter
1 onion, chopped
8 oz mushrooms, sliced
2 cloves garlic, minced
2 tbsp flour
2 cups beef broth
1 cup milk
1/2 cup heavy cream
1 tsp salt
1/2 tsp black pepper
2 tbsp fresh parsley, chopped

👨‍🍳Directions

1In a mixing bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, minced garlic, salt, and black pepper.
2Mix well until all ingredients are evenly incorporated.
3Form the mixture into small meatballs, about 1 inch in diameter.
4Place the meatballs on a baking sheet lined with parchment paper.
5Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until the meatballs are cooked through and slightly browned.
6Remove from the oven and set aside.
7In a large pot, melt the butter over medium heat.
8Add the chopped onion and sliced mushrooms.
9Cook, stirring occasionally, for 5-7 minutes, until the onions are translucent and the mushrooms have released their moisture and begun to brown.
10Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
11Sprinkle the flour over the onion and mushroom mixture.
12Stir well to combine and cook for 1-2 minutes, allowing the flour to absorb the moisture and create a roux.
13Gradually pour in the beef broth while stirring continuously to prevent lumps from forming.
14Bring the mixture to a simmer, then reduce the heat to low.
15Stir in the milk and heavy cream.
16Add the salt and black pepper.
17Stir well to combine.
18Let the soup simmer for 10-15 minutes, allowing the flavors to meld together and the soup to thicken slightly.
19Add the cooked meatballs to the soup.
20Stir gently to combine.
21Cook for an additional 5 minutes, allowing the meatballs to heat through and absorb some of the soup flavors.
22Taste and adjust the seasoning if necessary.
23Stir in the chopped fresh parsley just before serving.
24Serve the soup hot, garnished with additional parsley if desired.

🔧Equipment

Mixing bowl
Baking sheet
Large pot
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 70mg🧂Sodium: 900mg🌾Total Carbs: 15g🥦Dietary Fiber: 1g🍬Sugars: 4g🥩Protein: 25g

📝Notes

Tips: You can use a mix of ground beef and pork for added flavor. For a lighter version, substitute low-fat milk and cream.

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 special gathering. It’s easy to reheat and serves well as a main course or side dish.

For storage, let it cool completely before refrigerating or freezing. When reheating, you can add some extra broth if needed to maintain the creamy texture.

❓ Frequently Asked Questions About Meatball and Cream of Mushroom Soup

Q: What type of meat is best for meatballs?

In this recipe, I prefer to use lean ground turkey or beef. The leaner the meat, the better it will brown and hold its shape.

Q: Can I use fresh or frozen mushrooms?

Either works well! Fresh mushrooms will add more intense flavor, while frozen will provide a similar taste with less prep time.

Q: How long does this soup keep in the fridge?

This soup will keep for up to 3 days in the fridge. Be sure to store it in an airtight container and reheat until hot before serving.

Q: Can I make this recipe gluten-free?

Yes! Simply substitute the all-purpose flour with gluten-free flour of your choice.

Q: What if I don’t have an immersion blender?

No worries! You can simply transfer the soup to a blender or food processor and blend until smooth before returning it to the pot.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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