Meatball Beef Stroganoff Soup
This Meatball Beef Stroganoff soup has the most creamy rich broth from scratch. Delicious and creamy, this is the perfect dinner recipe.
Servings: 4 people
Ingredients
- 1 tablespoon olive oil
- 8 ounce sliced mushrooms
- 2 tablespoons unsalted butter
- 2 cloves garlic diced
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoon flour
- 1/2 cup white wine
- 6 cups beef stock
- 16 ounce frozen meatballs read here about using homemade meatballs
- 8 ounce egg noodles
- 1 cup sour cream
- parsley minced for garnish
Instructions
- In a large soup pot over medium heat, heat the olive oil. Add the the mushrooms and cook until soft and tender.
- Add the the butter, melt it. Add in the garlic, paprika, salt, and pepper. Cook for about 30 seconds being sure not to burn the garlic.
- Add the flour and whisk into the butter. Cook for a minute to toast the flour.
- Whisk in the white wine slowly. Then slowly whisk in the beef broth.
- Cover and bring to a boil. Stir in the noodles and then top with the frozen meatballs. Cover and cook for 10 minutes or until the noodles are tender.
- Remove from the heat and stir in the sour cream.
- Top with the parsley and enjoy!
Notes
Please note that you can use fully cooked homemade meatballs in this (either from frozen using the instructions listed here) or by adding them when the noodles only have 5 minutes left to cook, just to warm them through.