Mushroom-Dill Soup With Meatballs Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until fragrant.
• STEP 2.Add mushrooms and cook until they release their moisture and start to brown.
• STEP 3.Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
• STEP 4.Meanwhile, prepare the meatballs by combining ground beef, ground pork, breadcrumbs, egg, dill, salt, and pepper in a bowl. Mix well.
• STEP 5.Shape the mixture into small meatballs and drop them into the simmering soup. Cook for an additional 10 minutes.
• STEP 6.Stir in heavy cream and season with salt and pepper to taste. Cook for another 5 minutes.
• STEP 7.Serve the soup hot, garnished with fresh dill. Enjoy!

Cooking Tips

• For extra flavor, you can sauté the mushrooms separately before adding them to the soup.
• If you prefer a thicker soup, you can add a slurry of cornstarch and water to the soup and simmer until thickened.
• You can make the meatballs ahead of time and refrigerate them until ready to use.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat until warmed through.
• Serve the soup with crusty bread or a side salad for a complete meal.