A SOUP THAT EATS LIKE MEAL THAT’S SO EASY TO MAKE
In one hour you can have this amazing bowl of Beef Meatball Mushroom Stroganoff soup ready and on the table for your family and they will LOVE it.
Now that the cold weather has arrived in Canada soups and comfort food has been on the mind and on the menu plan.
In the morning before I left for work I took out a 2lb package of lean minced beef from the freezer to defrost so it would be ready when I got home.
Although we create a weekly meal plan that night I was supposed to make a pasta sauce but I wasn’t in the mood for bolognese so I somewhat had it in the back of mind throughout the day.
What was I going to make for dinner?
Not all meal plans are fool-proof and you might not be in the mood for what you thought you might want for dinner the week prior when you did your grocery shopping.
One hour Meatball Mushroom Stroganoff Soup to the Rescue
When I finally got home from work I was determined to use the minced beef to make something that would fill us up with plenty of leftovers for the next few days.
I knew that we had mushrooms that needed using up and there’s never a shortage of whipping cream in our house so Beef Meatball Mushroom Stroganoff Soup was born.
To keep the recipe Keto I didn’t use a red wine in the soup but you can easily adapt and add the wine in place of the apple cider vinegar that I used if you want to ramp up the flavour.
Keto Meatballs vs. Non-Keto Meatballs
Honestly, there’s not much of a difference apart from the binder that is used which is gluten-free.
The beef meatballs were kept gluten-free by using almond flour but you can replace the almond flour for breadcrumbs if you want to revert back.
I always add Parmigiano cheese to my meatballs so that’s a must especially for real Italian meatball flavours.
If buying the more expensive Parmigiano is not on your grocery list simply go for something affordable like Kraft grated cheese because they will still be tasty meatballs.
Another important key when it comes to making my Beef Meatball Mushroom Stroganoff soup is that you must cut the onions in rounds and not mince the onion.
The reason for this is that you want the meal to be hearty and it blends well with the long strips of the Portobello mushrooms that you will slice from your mushrooms.
For this recipe I sliced 2 large cap Portobello mushrooms and mixed them with a 1/2 pound tray of white whole mushrooms that I sliced thin but you can add more if you like a thicker soup.
Free Mushrooms are the best
Perhaps next season when Mrs. and I go mushroom hunting we might find some Laetiporus mushrooms a.k.a chicken of the woods or plenty of other hidden gems located in Ontario forests to add into our soups and stews.
We had an abundant Fall picking season of Shaggy Main mushrooms that were delicious but wouldn’t be a great fit for this recipe as they tend to hold too much water in them.
So, for now stick to what you have available to you at the grocery store or what you’ve stashed away in your freezer.
The only major tip I will give you when making my Beef Meatball Mushroom Stroganoff soup is to do it in stages like I have because it will allow the ingredients too cook up evenly.
By that I mean don’t try to fry the meatballs with the mushrooms and onions as it all has to be done separate as you will notice
How to make Beef Meatball Mushroom Stroganoff Soup
- 2lbs lean ground beef
- 2 large eggs
- 1/2 cup of ground Almond flour (use breadcrumbs non-keto)
- 2 tablespoons Worcestershire sauce
- 2 teaspoons salt
- 2 teaspoons dry parsley
- 2 teaspoons onion flakes
- 2 teaspoons garlic powder or 4 cloves fresh garlic minced
- 1/2 cup parmigiano regianno cheese grated
- 2 teaspoons black pepper
- Butter or extra-virgin olive oil for frying
- Soup Base
- 2 large portobello mushrooms
- 227 g of white mushrooms sliced thin
- 3 white onions peeled and sliced into rings
- 2 cloves of minced garlic
- 3 cups of beef broth
- 2 tablespoons apple cider vinegar or red wine (non-keto)
- 1 teaspoon xanthan gum (thickener or use cornstarch non-keto)
- 1 cup 14% sour cream
- 1/4 cup of whipping cream
- 1/2 cup fresh parsley chopped
- salt and pepper to taste
- 1/2 cup butter or extra virgin olive oil for frying
- In a large bowl add your meatball ingredients and mix just to combine as you don’t want to over-mix as it changes the texture for any meatballs.
- Roll into meatballs the size of a golf-ball or whichever size suits you. I got about 24 meatballs.
- In a large soup pot add butter or oil and heat to medium high then add your meatballs. Cook for about 3 minutes on each side until fully browned.
- Remove from pot into a bowl or sheet pan to drain excess oil
- In the same pot add your sliced onions and reduce the onions for about 5 minutes until clear. Remove the onions into a small bowl.
- Add the mushrooms to the same pot and sautee until tender about 3-5 minutes
- Add the beef broth, cooked onions, chopped parsley, salt, pepper and bring to a boil for about 2 minutes.
- Add your sour cream, whipping cream and xanthan gum and stir well to combine.
- Add any salt or pepper to taste
- Gently sit your cooked meatballs in and around the soup pot and give a little stir.
- Let cook medium heat for 20 minutes.
- Serve HOT
Happy soup cooking day everyone! Please leave me a comment once you’ve made it and let us know what you liked or how you adapted the recipe to fit your dietary needs.
Serve a piping hot bowl of Beef Meatball Mushroom Stroganoff soup with a side garden salad or cheesy keto garlic bread.
Nutrition via Atkins Carb counter : 1 bowl is 9.2 grams of carbs, 1.5 grams fiber = 7.7 net carbs per bowl and approx 500 calories.