Easy Meatball Stroganoff Soup

Wren’s Little Nest
by Wren’s Little Nest
6-8 Servings
35 min

As summer slowly comes to an end and the cooler temperatures are upon us, I find myself craving warm rich comforting foods. To me a big bowl of creamy noodles or a hot soup is the perfect thing to eat on a crisp fall evening.

I absolutely love traditional stroganoff and it brings back so many memories of my grandmother making it for me when she would come to visit.

As a busy mom of three I’m always looking for shortcuts and faster ways to get food on the table without compromising on flavor. For this recipe I decided to use store bought meatballs as a more kid friendly substitute and to make it as a soup variation.

This one pot recipe couldn’t be easier to make, and I bet it will be popular with even the pickiest eaters. Serve with steamed veggies or a side salad for a complete and delicious meal.

Begin by cooking the store bought meatballs according to the package directions. While the meatballs are cooking sauté the onion, garlic and mushrooms with butter. Do this until the onions are soft and translucent.

To the same pot add in the beef broth, Worcestershire sauce and salt and pepper. Bring to a low boil.

Add in the egg noodles and cook until tender.

Remove from heat and stir in sour cream. This will thicken the sauce a bit and add some richness to the dish. By now the meatballs will be done cooking and can be added to the pot. Stir everything until evenly combined.

Garnish with parsley and enjoy.

This simple tasty soup is perfect to fill up on during those chilly fall evenings, and is sure to be a hit with the whole family.

Easy Meatball Stroganoff Soup
Recipe details
  • 6-8  Servings
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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Meatball Stroganoff Soup
  • 2 tbsp butter
  • 1 onion
  • 2 cups sliced white mushrooms
  • 2 cloves garlic
  • 30-40 meatballs
  • 6 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 1/2-1 cup sour cream
  • 300g egg noodles
  • salt and pepper to taste

Begin by cooking the meatballs according to the package directions.
In a large pot sauté the onion, garlic and mushrooms until soft.
Add broth, Worcestershire sauce, salt and pepper to taste. Bring to a low boil.
To the pot add in the egg noodles and cook until tender.
Remove from heat and stir in the sour cream until evenly combined.
Stir in the meatballs and enjoy with a garnish of fresh parsley.
  • This soup tastes great the next day as it thickens up quickly, making it more of a traditional stroganoff.