A comforting and creamy soup featuring tender beef meatballs and savory mushrooms.
Heat the olive oil in a large soup pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the chopped onion and sliced mushrooms to the pot. Sauté until softened, about 10 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
In a mixing bowl, combine the ground beef, egg, bread crumbs, onion powder, and black pepper. Mix well.
Use your hands for thorough mixing, but avoid overworking the meat.
Form the mixture into small meatballs, about 1 inch in diameter.
Keep your hands slightly wet to prevent the mixture from sticking.
Add the meatballs to the pot with the vegetables and pour in the beef broth. Bring to a gentle boil.
Ensure the meatballs are fully submerged in the broth.
Reduce the heat to low and simmer for 30 minutes.
Cover the pot partially to retain moisture while allowing some steam to escape.
In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute.
Stir constantly to prevent lumps from forming.
Gradually add the milk to the roux, whisking continuously until thickened.
Add the milk slowly to ensure a smooth consistency.
Stir the cream sauce into the soup and cook for another 5 minutes.
Mix well to evenly distribute the creaminess.
Serve the soup hot, garnished with a dollop of sour cream.
Add a sprinkle of fresh parsley for a pop of color and flavor.
Continua nella nostra app per un'esperienza migliore
