Meatball Stroganoff Soup
Meatball Stroganoff Soup
Directions
- In large sauce pot, heat oil over medium heat. Add onions. Cook for 5 minutes, or until translucent.
- Add garlic. Cook for an additional 3 minutes.
- Add Dijon mustard, parsley, thyme and half and half. Simmer for 4 minutes.
- Add pepper, Campbell's® Classic Healthy Request® Condensed Cream of Mushroom soup, milk, sour cream, pearl onions and sundried tomatoes. Reduce heat and simmer for 10 minutes. Reserve.
- Heat meatballs according to package directions. Add to soup mixture.
- To Serve: Using an 8-ounce spoodle, portion 1 cup noodles into bottom of serving bowl. Using an 8-ounce ladle, top with 1 cup soup mixture (including 3 meatballs).
Ingredients
- 60 1/2 oz each meatballs, beef, fully cooked
- 1/4 tsp black pepper, ground
- 1 tbsp oil, canola
- 1 can Campbell's® Classic Healthy Request® Condensed Cream of Mushroom Soup, (50 oz each)
- 1 tbsp mustard, dijon
- 1 tbsp garlic, peeled, roasted, mashed
- 1 cup cream, half and half
- 1 cup onion
- 1 tbsp parsley, flakes, dried, crushed
- 1 1/4 cup onion(s), pearl, thawed
- 1/2 cup sour cream
- 1 cup tomato(es), sun-dried, julienned
- 1 tsp thyme leaves, fresh, chopped
- 7 cup whole grain egg noodle, cooked
- 2 cup milk, whole