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 Campbells® Healthy Request® condensed Cream of Mushroom.
- Total time:
90 minutes
- Servings:
20
|
Ingredient
|
Weight
|
Measure
|
|
canola oil |
|
1 tbsp. |
|
onion |
3.5
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 |
8.5
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 |
4.0
oz. |
0.5 cup |
|
frozen pearl onions , thawed |
4.5
oz. |
1.25 cup |
|
sun-dried tomatoes , julienned |
2.5
oz. |
1 cup |
|
frozen fully-cooked beef meatballs , 1/2 oz each |
30.0
oz. |
60 |
|
cooked whole grain egg noodle |
39.0
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 Campbells® Healthy Request® condensed Cream of Mushroom.
-
Total time:
90 minutes
-
Servings:
20
|
Ingredient
|
Weight
|
Measure
|
|
canola oil |
|
1 tbsp. |
|
onion |
3.5
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 |
8.5
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 |
4.0
oz. |
0.5 cup |
|
frozen pearl onions , thawed |
4.5
oz. |
1.25 cup |
|
sun-dried tomatoes , julienned |
2.5
oz. |
1 cup |
|
frozen fully-cooked beef meatballs , 1/2 oz each |
30.0
oz. |
60 |
|
cooked whole grain egg noodle |
39.0
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).
