This is made using my Italian meatballs https://www.cherylsrecipes.net/recipe/italian-meatballs/ and my Cream of Mushroom Soup https://www.cherylsrecipes.net/recipe/cream-of-mushroom-soup/ . They are always a big hit at parties!
Ingredients
Meatballs
- 2 lb. lean ground beef
- 2 large eggs
- 1/2 cup Parmesan cheese
- 1/4 cup plain dry bread crumbs wheat free
- 1 tsp. sea salt Pink Himalayan
- 1 tsp. black pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. dried oregano leaves
- 1/2 tsp. dried thyme leaves
Cream of Mushroom Soup
- 1 stick butter
- 1/2 small sweet onion diced
- 1 lb. Baby Bella Mushrooms sliced
- 1 tsp. lemon juice
- 1/2 cup flour light spelt or all-purpose
- 3 cups filtered water
- 1/8 cup chicken base Better Than Bouillon Organic
- 1/2 tsp. black pepper
- 1 cup heavy cream
Servings: servings
Instructions
- Preheat oven to 400 degrees. Combine all ingredients for meatballs with mixer and shape into balls. (I like to make smaller meatballs using a small cookie scoop.) Bake 15 minutes.
- Meanwhile, make the soup. In a Dutch oven, melt butter over medium heat. Add onions and cook, covered, just until tender. Add mushrooms and lemon juice. Cook just until mushrooms are tender.
- Stir in flour until blended.
- Add water, soup base, and pepper. Cook, stirring, frequently, until thickened. Stir in cream.
- Add meatballs and warm thoroughly.
- Serve with rice or pasta.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
Share this Recipe
Powered byWP Ultimate Recipe