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Introduction
The Meatball Stroganoff is a joy to prepare, thanks to the easy availability of mini meatballs and canned mushroom soup. The convenience and simplicity of cooking the egg noodles directly in the pot along with everything else results in a seamless cleanup. If mini meatballs aren’t readily available, you can substitute them with larger frozen meatballs.
Ingredients
- 2 1/2 cups unsalted beef broth
- 1 (10.5-ounce) can unsalted condensed cream of mushroom soup
- 1/3 cup reduced-fat sour cream
- 1 tablespoon reduced-sodium Worcestershire sauce
- 1 1/2 teaspoons minced garlic
- 3/4 teaspoon ground pepper
- 1/4 teaspoon plus 1/8 teaspoon salt
- 1 (24-ounce) package frozen mini meatballs (about 3 1/2 cups), thawed
- 6 ounces whole-wheat egg noodles (about 4 cups)
- 1 (8-ounce) package sliced cremini mushrooms (about 2 cups)
- 1/2 cup chopped yellow onion
- 2 tablespoons chopped fresh flat-leaf parsley
Preparation Method
- Combine broth, mushroom soup, sour cream, Worcestershire sauce, garlic, pepper, and salt in a large deep skillet, whisking until the mixture is smooth.
- Add in the meatballs, noodles, mushrooms, and onion, stirring until all ingredients are well blended.
- Bring the mixture to a boil over medium heat, cover, and cook. Remember to stir occasionally until the noodles are tender and the sauce has thickened slightly, which should take about 20 minutes.
- Sprinkle with fresh parsley before serving.
Nutritional Information
- Serving Size: 1 cup
- Calories: 363
- Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 49mg
- Carbohydrates: 29g
- Total sugars: 4g
- Added sugars: 2g
- Protein: 17g
- Fiber: 2g
- Sodium: 726mg
- Potassium: 421mg
User Reviews
- User 1: “sdfsdfsf”
- User 2: “Loved this! My favorite thing is using the canned soup to add thickness and tons of flavor.”
- User 3: “This is super good! I almost have to walk away or I’ll keep eating it. Super creamy, flavorful, and easy to make!”
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About the Author
Amanda Holstein discovered her passion for baking at the tender age of 6 and has since nurtured this love through culinary school and working in bakeries. She has lent her expertise to several renowned restaurants and bakeries in Orlando, Florida, crafting delectable desserts from scratch and assisting with dinner events. Before joining us as a test kitchen assistant, Amanda served at Dotdash Meredith for over a decade.
About the Tester
Amanda Stanfield is our trusted Test Kitchen assistant. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda ventured into the nonprofit sector as a marketing associate. In 2018, she transitioned into the food industry and trained in fine-dining restaurants in Atlanta. She earned her culinary degree from Johnson & Wales University and worked in diverse kitchens, from boutique restaurants to conference hotels. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully.
