SWEDISH MEATBALLS MADE WITH CAMPBELL’S® CREAM OF MUSHROOM SOUP
Nutrition Facts
Serving Size
SERVING (1-6 OZ SPOODLE NOODLES + 4 MEATBALLS
Amount Per Serving
Calories 475
% Daily Value
Total Fat 25.3g
39%
Saturated Fat 8.6g
43%
Cholesterol 89mg
30%
Sodium 860mg
36%
Total Carbohydrate 37.6g
13%
Dietary Fiber 2.4g
10%
Protein 22.4g
45%
Vitamin A 3%
Vitamin C 1%
Calcium 5%
Iron 22%

swedish meatballs made with campbell’s® cream of mushroom soup

Cream of Mushroom soup with additional flavor added with Swanson 50% less sodium Beef Broth, Nutmeg, Worcestershire Sauce and Dijon Mustard.  This creamy sauce is served with Beef meatballs and Egg Noodles 

  • Total time: 30 minutes
  • Servings: 24
Ingredient Weight Measure
frozen, fully cooked beef meatballs, 1 oz ea 96.000 oz. 96 ea.
Campbells® Condensed Cream of Mushroom Soup , 50 oz can 1 can
Swanson® 50% Less Sodium Beef Broth 4 cup
sour cream 5.500 oz. 1 cup
Worcestershire sauce 2 tsp.
Dijon-style mustard 1 tsp.
nutmeg , ground 0.125 tsp.
black pepper , ground 0.125 tsp.
cooked egg noodles 90.000 oz. 16 cup
fresh parsley , chopped 3 tbsp.
1.  Reheat/Cook meatballs according to package directions.  
 
 
2.  In a large pot, combine Campbell’s® Cream of Mushroom Soup, Swanson® 50% Less Beef Broth, sour cream, Worcestershire, mustard, nutmeg and black pepper.  Mix well.  

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

3.  Pour 3/4 of the soup over the hot pasta. Stir to combine.  

4.  Add meatballs to remaining soup. Stir to ensure meatballs are evenly coated. Place over pasta.  

5.  Garnish with chopped parsley.  
CCP: Hold for hot service at 140°F or higher until needed.

To Serve, using a 6 oz. spoodle, portion 2/3 cup noodles onto plate.  Top with 4 meatballs.  Serve immediately.

Cream of Mushroom soup with additional flavor added with Swanson 50% less sodium Beef Broth, Nutmeg, Worcestershire Sauce and Dijon Mustard.  This creamy sauce is served with Beef meatballs and Egg Noodles 

  • Total time: 30 minutes
  • Servings: 24
Ingredient Weight Measure
frozen, fully cooked beef meatballs, 1 oz ea 96.000 oz. 96 ea.
Campbells® Condensed Cream of Mushroom Soup , 50 oz can 1 can
Swanson® 50% Less Sodium Beef Broth 4 cup
sour cream 5.500 oz. 1 cup
Worcestershire sauce 2 tsp.
Dijon-style mustard 1 tsp.
nutmeg , ground 0.125 tsp.
black pepper , ground 0.125 tsp.
cooked egg noodles 90.000 oz. 16 cup
fresh parsley , chopped 3 tbsp.
1.  Reheat/Cook meatballs according to package directions.  
 
 
2.  In a large pot, combine Campbell’s® Cream of Mushroom Soup, Swanson® 50% Less Beef Broth, sour cream, Worcestershire, mustard, nutmeg and black pepper.  Mix well.  

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

3.  Pour 3/4 of the soup over the hot pasta. Stir to combine.  

4.  Add meatballs to remaining soup. Stir to ensure meatballs are evenly coated. Place over pasta.  

5.  Garnish with chopped parsley.  
CCP: Hold for hot service at 140°F or higher until needed.

To Serve, using a 6 oz. spoodle, portion 2/3 cup noodles onto plate.  Top with 4 meatballs.  Serve immediately.

Made with:

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