• 1 envelope dehydrated onion soup mix
  • 2 c. beef stock or broth
  • 2 lbs. ground beef 
  • ¼ c. chopped parsley 
  • 2 T. butter
  • ¼ c. flour
  • 1 med. Onion, halved and sliced
  • 12 oz. fresh mushrooms cleaned and sliced
  • 1 beef bouillon cube, or 1 T. beef granules
  • 1 (16 oz.)pkg. frozen egg noodles, cooked according to package directions 


Mix 2 tablespoons dehydrated onion soup mix, ¼ c beef broth, ground beef and parsley together; form into 2-in. balls.  Coat with 1 ½ tablespoons flour set aside.  Melt butter in a large skillet and brown meat balls on all sides, about 10 minutes.  Remove from skillet;  Add onion, mushrooms and ¼ cup broth to skillet; cook until onions and mushrooms  are tender.  In a medium bowl, place remaining soup mix, flour and broth; mix well.  Add mushrooms and onions; add bouillon and bring to a boil.  Return meat balls to skillet and heat thoroughly.  Serve on top noodles.  Yield: 8 servings.

This is a great comfort food type recipe and hearty too, with great home cookin flavor!  I do some prepping in advance, even the day before by making the meat balls ahead.  For the meat balls, I use the medium Pampered Chef ball maker, works great for this!  This recipe is again from my favorite home town cookbook.  You just can’t go wrong! 

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