Mini Meatball & Mushroom Soup
Soup season is on! Try this tender Mini Meatball & Mushroom Soup, a meaty and light soup that is perfect for a chilly evening!
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 12 oz. sliced baby bella mushrooms
- 1 cup sliced carrots
- 4 cups beef stock
- 4 cups water
- 1 heaping tablespoon beef bouillon paste
- 1 heaping tablespoon vegetable bouillon paste
- 2 bay leaves
- 1 heaping tablespoon roasted garlic paste
For the Mini Meatballs:
- 2 lbs. ground beef and ground pork mix 80/20
- 2 tablespoons roasted garlic paste
- 1 tablespoon beef bouillon paste
- ¾ cup GF rolled oats
- 2 eggs
- 1 teaspoon crushed red pepper flakes
- ⅛ cup freshly chopped basil
- 1-2 tablespoons milk
Instructions
- In a large stock pot, add the olive oil and set the heat to medium.
- Add the onion and cook, stirring frequently, until translucent, about 3-4 minutes.
- Next, mix in the mushrooms and carrots. Continue to brown the veggies for 8-10 minutes until a deep brown fond forms at the bottom of the pot.
- Deglaze the pot with the beef stock and water. Bring to a simmer. Mix in the beef and veggie bouillon, bay leaves, and garlic paste. Continue simmering while you make the meatballs.
- For the meatballs, preheat the oven to 400 degrees F.
- Mix all ingredients in a large bowl using a fork until totally homogenous. Using your hands to mix meatballs causes the fat in the meat to melt due to your body warmth. Using a fork keeps the flavorful fat within the meatball.
- Use a tablespoon measurement to portion and roll out your meatballs. Remember, these are mini meatballs!
- Add your meatballs to a sheet tray as you roll. Once they are all formed, bake them in a preheated oven for 25-30 minutes until browned.
- Remove the meatballs from the oven and allow to cool slightly. Gently add them to the soup.
- Simmer for 30 minutes for the flavors to blend.
- Serve and enjoy!
Tried this recipe?Let us know how it was!