Souped Up Meatballs

We've finally been getting our winter snow here in northern Illinois.  It's been beautiful.

Mourning dove taken from my office window.

Snow, however, calls for hearty, warming dinners.  As I walked through the grocery store the other morning, I thought about the oniony meatballs my mother used to make.  A package of ground chuck and a stroll through the soup aisle, and I was good to go.  This makes a very easy and flavorful change of pace for ground beef.

I served them over egg noodles, but they are also very good with mashed potatoes.

Souped Up Onion Meatballs

1 pound ground chuck

3/4 cup (approx.) fresh bread crumbs

1 egg

Salt and pepper

2 teaspoons vegetable oil

1 10.5 oz. can of French onion soup (I use Campbell’s)

1/2 cup water

Mix meat, bread crumbs, and egg together.  Season with cracked pepper and very lightly with salt (the soup will add extra salt).   Shape into 1 to 1-1/2 inch meatballs.

Heat oil in non-stick skillet over high heat.  Add meatballs and reduce heat to medium high.  Brown the meatballs, turning frequently.  Add the soup and water.  Cover and reduce heat to low.  Simmer over low heat for 30 minutes, stirring occasionally.

Remove lid and cook over low to medium low heat for 15 minutes to reduce liquid.

Makes approximately 30 meatballs.

Printable recipe