Meatball and Mushroom Soup
Meatball and Mushroom Soup

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, meatball and mushroom soup. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Cream of Mushroom Soup Scalloped PotatoesThe Hungry Bachelor. It is so thick it is almost a stew. Just add crusty bread for a great meal on a cold winter night. The depth and richness of mushroom soup takes meatballs to the next level that can't be replicated by other ingredients.

Meatball and Mushroom Soup is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Meatball and Mushroom Soup is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook meatball and mushroom soup using 11 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Meatball and Mushroom Soup:
  1. Take 4 ounces baby portobello mushrooms whole
  2. Prepare 6 ounces beef meatballs
  3. Make ready 2/3 cup sliced leeks
  4. Make ready 1/3 cup sliced salad olives with pimientos
  5. Take 1 tablespoon brine liquid of olives
  6. Take 2 tablespoons extra virgin olive oil
  7. Get To taste salt
  8. Take 1/3 cup sliced julienned water chestnuts
  9. Take 1-1/2 teaspoon soya sauce
  10. Make ready 1 tablespoon parsley flakes for garnish
  11. Make ready 1 quart beef broth

Pour sauce over meatballs and simmer until thickened, about. Though I do enjoy complex cooking having some easy dishes in your cookbook never hurts when you are in a hurry. This recipe has bold flavors the broth isn't. Add the stock; bring to a boil.

Instructions to make Meatball and Mushroom Soup:
  1. Heat the oil in a pot. Separate the stems from the caps of the mushrooms. Slice the leeks add to the oil and sauté. Add in the meatballs, all the mushrooms pieces, olives and juices. Slice the water chestnuts and add.
  2. Sauté for 15 minutes till leeks are soft. Add the broth bring to a boil and simmer 12 minutes, add the soya sauce, let rest 10 minutes. Serve with parsley on top. I hope you enjoy!!!

This recipe has bold flavors the broth isn't. Add the stock; bring to a boil. Add salt & pepper to taste. Serve over potatoes, egg noodles or bread. Dad loves it- goes great with.

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