Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, meatball and mushroom soup. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Meatball and Mushroom Soup is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Meatball and Mushroom Soup is something which I’ve loved my entire life. They are nice and they look wonderful.

Pour cream of mushroom soup into a bowl. Meatballs in Savory Portobello Sauce Jenn's Blah Blah Blog. mushroom soup, egg, Italian seasoned breadcrumbs, onion, ground beef. Vegan And Rich Mushroom Soup Vegan Diet.

To get started with this particular recipe, we must prepare a few ingredients. You can cook meatball and mushroom soup using 11 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Meatball and Mushroom Soup:

1. Prepare baby portobello mushrooms whole
2. Prepare beef meatballs
3. Get sliced leeks
4. Prepare sliced salad olives with pimientos
5. Prepare brine liquid of olives
6. Make ready extra virgin olive oil
7. Make ready salt
8. Make ready sliced julienned water chestnuts
9. Make ready soya sauce
10. Take parsley flakes for garnish
11. Get beef broth

Shape into meatballs ½ inch in diameter; add to pot with vegetables. Pour in broth and bring to a gentle boil. I like to have this all mixed before it goes in the casserole dish. It seems to cook better that way.

Steps 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!!!

The depth and richness of mushroom soup takes meatballs to the next level that can't be replicated by other ingredients. Whenever possible, I make my own cream of mushroom soup, but a can of store-bought soup will do the trick. A cup of the soup is enough for this recipe but you can easily add another half a cup if you like. These Swedish meatballs were one of them. They are simple to make, using condensed cream of mushroom soup, milk and sour cream as the base ingredients for the creamy sauce that the meatballs are simmered in.

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