Soupy Mushroom Meatballs

Indulge in the comforting flavors of Soupy Mushroom Meatballs—a hearty dish that combines tender, flavor-packed meatballs with a velvety mushroom soup base. This irresistible recipe features a blend of ground beef and pork seasoned with garlic, parsley, and spices, then browned to golden perfection. The meatballs are simmered in a rich broth infused with sautéed mushrooms, onions, thyme, and a hint of bay leaf, thickened to creamy bliss with heavy cream and a splash of lemon juice for brightness. Ready in just an hour, this savory one-pot wonder is perfect for cozy dinners, served with crusty bread or spooned over rice for a satisfying meal. Optimize your home-cooked comfort food experience with this protein-rich, flavor-layered recipe that’s as nourishing as it is delicious!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Ground beef
• 250 grams Ground pork
• 60 grams Breadcrumbs
• 1 large Egg
• 2 cloves Garlic cloves, minced
• 3 tablespoons Parsley, finely chopped
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Olive oil
• 300 grams Button mushrooms, sliced
• 1 medium Onion, finely chopped
• 4 cups Beef or chicken stock
• 1 tablespoon Flour
• 120 ml Heavy cream
• 0.5 teaspoons Thyme, dried
• 1 leaf Bay leaf
• 1 tablespoon Lemon juice

Directions

Step 1

In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, egg, minced garlic, chopped parsley, salt, and black pepper. Mix thoroughly until well combined.

Step 2

Roll the mixture into small meatballs, about 1.5 inches in diameter. Set aside on a plate.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning them until all sides are golden. Remove the meatballs and set aside.

Step 4

In the same skillet, add 1 tablespoon of olive oil and sauté the chopped onion until translucent, about 3 minutes.

Step 5

Add the sliced mushrooms to the skillet and cook for 5 minutes, stirring occasionally, until the mushrooms are browned and their moisture has evaporated.

Step 6

Sprinkle the flour over the mushrooms and onions. Stir well to evenly coat the vegetables, cooking for 1 minute to remove the raw flour taste.

Step 7

Gradually pour in the stock while stirring to avoid lumps. Add the thyme and bay leaf.

Step 8

Bring the mixture to a simmer and return the meatballs to the skillet. Cover and cook for 20 minutes, allowing the flavors to meld and the meatballs to cook through.

Step 9

Remove the bay leaf, then stir in the heavy cream and lemon juice. Let the soup simmer for an additional 5 minutes.

Step 10

Taste the soup and adjust seasonings as needed with additional salt and pepper.

Step 11

Serve the Soupy Mushroom Meatballs hot with crusty bread or over a bed of rice for a complete meal.

Nutrition Facts

Serving size	(2432.0g)

Amount per serving	% Daily Value*
Calories	3117.0

Total Fat 225.6g	0%
Saturated Fat 87.8g	0%
Polyunsaturated Fat 4.6g
Cholesterol 938.5mg	0%
Sodium 7430.8mg	0%
Total Carbohydrate 91.1g	0%
Dietary Fiber 9.8g	0%
Total Sugars 17.6g
Protein 179.5g	0%

Vitamin D 83.8IU	0%
Calcium 326.4mg	0%
Iron 18.9mg	0%
Potassium 3158.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.2%

Protein: 23.1%

Carbs: 11.7%