- 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!