Want your family to think you're an amazing cook? Make this slow cooker meatball stroganoff soup

Robin Donovan

Recipe Developer

Who wouldn’t love a homemade soup with all the delicious flavors of beef stroganoff, made easy by the use of a slow cooker and frozen meatballs? This recipe is so simple, you can toss it together before you leave for work. Return home at the end of the day, and all you have to do is add sour cream and noodles. A garnish of chopped fresh parsley adds a dash of flavor.

This is one of those meals that both adults and kids love equally. It’s creamy, rich, meaty and satisfying. If you don’t like mushrooms, you can certainly leave them out. Serve steamed broccoli or a green salad on the side to add some color to the meal. This will likely become one of your most requested recipes.

Cooktop Cove

Slow Cooker Meatball Stroganoff Soup

10 minutes

8 hours and 30 minutes

8 hours and 40 minutes

2 1-pound bags frozen meatballs

6 cups beef broth

8 ounces button or cremini mushrooms, sliced

3 tablespoons Worcestershire sauce

2 garlic cloves, minced

1 1/2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

2 cups sour cream

12 ounces uncooked egg noodles

2 tablespoons chopped fresh parsley

In the slow cooker, combine the meatballs, mushrooms, broth, Worcestershire sauce, garlic, salt and pepper.

Cover and cook on low for 8 hours.

About 30 minutes before serving, add the noodles and sour cream to the pot.

Cover again and cook for 30 minutes more, until the noodles are tender.

Serve hot, garnished with parsley.

Resources

Print this recipe