MEATBALL STROGANOFF SOUP MADE WITH CAMPBELL’S® HEALTHY REQUEST® CREAM OF MUSHROOM SOUP
Nutrition Facts
Serving Size
SERVING (1-8 OZ + 1-6 1OZ LADLE; 1-1/4 CUP)
Amount Per Serving
Calories 266
% Daily Value
Total Fat 12.4g
19%
Saturated Fat 4.8g
24%
Cholesterol 31mg
10%
Sodium 419mg
17%
Total Carbohydrate 27.6g
9%
Dietary Fiber 3.2g
13%
Protein 12.3g
25%
Vitamin A 4%
Vitamin C 4%
Calcium 10%
Iron 12%

meatball stroganoff soup made with campbell’s® healthy request® cream of mushroom soup

A beautiful take on a classic Russian dish. Mini meatballs cooked with herbs, sundried tomatoes, garlic pearl onions, finished in a Dijon mustard & mushroom cream sauce featuring Campbell’s® Healthy Request® condensed Cream of Mushroom.

  • Total time: 90 minutes
  • Servings: 20
Ingredient Weight Measure
canola oil 1 tbsp.
onion 3.500 oz. 1 cup
garlic , peeled, roasted, mashed 1 tbsp.
Dijon-style mustard 1 tbsp.
dried parsley flakes , crushed 1 tbsp.
fresh thyme leaves , chopped 1 tsp.
half and half 8.500 oz. 1 cup
black pepper , ground 0.25 tsp.
Campbells® Healthy Request® Condensed Cream of Mushroom Soup , 50 oz ea 1 can
whole milk 2 cup
sour cream 4.000 oz. 0.5 cup
frozen pearl onions , thawed 4.500 oz. 1.25 cup
sun-dried tomatoes , julienned 2.500 oz. 1 cup
frozen fully-cooked beef meatballs , 1/2 oz each 30.000 oz. 60
cooked whole grain egg noodle 39.000 oz. 7 cup
1. In large sauce pot, heat oil over medium heat.  Add onions.  Cook for 5 minutes, or until translucent.

2. Add garlic.  Cook for an additional 3 minutes.

3. Add Dijon mustard, parsley, thyme and half and half.  Simmer for 4 minutes. 

4. Add pepper, Campbell’s® Healthy Request® Cream of Mushroom Soup, milk, sour cream, pearl onions and sundried tomatoes.  Reduce heat and simmer for 10 minutes. Reserve.

 
5. Heat meatballs according to package directions.  Add to soup mixture.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.

To Serve: Using an 8-ounce spoodle, portion 1 cup noodles into bottom of serving bowl.  Using an 8-ounce ladle, top with 1 cup soup mixture (including 3 meatballs).

A beautiful take on a classic Russian dish. Mini meatballs cooked with herbs, sundried tomatoes, garlic pearl onions, finished in a Dijon mustard & mushroom cream sauce featuring Campbell’s® Healthy Request® condensed Cream of Mushroom.

  • Total time: 90 minutes
  • Servings: 20
Ingredient Weight Measure
canola oil 1 tbsp.
onion 3.500 oz. 1 cup
garlic , peeled, roasted, mashed 1 tbsp.
Dijon-style mustard 1 tbsp.
dried parsley flakes , crushed 1 tbsp.
fresh thyme leaves , chopped 1 tsp.
half and half 8.500 oz. 1 cup
black pepper , ground 0.25 tsp.
Campbells® Healthy Request® Condensed Cream of Mushroom Soup , 50 oz ea 1 can
whole milk 2 cup
sour cream 4.000 oz. 0.5 cup
frozen pearl onions , thawed 4.500 oz. 1.25 cup
sun-dried tomatoes , julienned 2.500 oz. 1 cup
frozen fully-cooked beef meatballs , 1/2 oz each 30.000 oz. 60
cooked whole grain egg noodle 39.000 oz. 7 cup
1. In large sauce pot, heat oil over medium heat.  Add onions.  Cook for 5 minutes, or until translucent.

2. Add garlic.  Cook for an additional 3 minutes.

3. Add Dijon mustard, parsley, thyme and half and half.  Simmer for 4 minutes. 

4. Add pepper, Campbell’s® Healthy Request® Cream of Mushroom Soup, milk, sour cream, pearl onions and sundried tomatoes.  Reduce heat and simmer for 10 minutes. Reserve.

 
5. Heat meatballs according to package directions.  Add to soup mixture.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.

To Serve: Using an 8-ounce spoodle, portion 1 cup noodles into bottom of serving bowl.  Using an 8-ounce ladle, top with 1 cup soup mixture (including 3 meatballs).

Made with:

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