MEATBALLS WITH CREAM OF CHICKEN SOUP RECIPE RECIPES

Steps:

• In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands.
• Shape into meatballs.
• Lightly dredge the meatballs in the flour and shake off the excess flour.
• In a skillet, add the oil and heat to medium-high. Add the meatballs in batches to the skillet.
• Brown on all sides.
• Add the meatballs to the slow cooker.
• In a large bowl, add the cream of chicken soup, au jus mix, and water.
• Whisk until smooth and mixed well.
• Pour over the meatballs in the Crock Pot and cook on high 3-4 hours or low 4-5 hours.
• Serve over rice or egg noodles.

Steps:

• Preheat the oven to 400F.
• Finely chop half of the Cremini mushrooms and transfer to a medium bowl with the ground chicken, breadcrumbs, Pecorino, egg, 1 clove of the minced garlic, parsley, 1 teaspoon kosher salt and black pepper, to taste.
• Gently shape into 25 small meatballs, bake 15 to 18 minutes, until golden.
• In a small bowl whisk the flour with the Marsala wine and broth.
• Heat a large skillet on medium heat.
• Add the butter, garlic and shallots and cook until soft and golden, about 2 minutes.
• Add the mushrooms, season with 1/8 teaspoon salt and a pinch of black pepper, and cook, stirring occasionally, until golden, about 5 minutes.
• Return the meatballs to the pot, pour the Marsala wine mixture over the meatballs, cover and cook 10 minutes.
• Garnish with parsley.