Meat Balls In Onion Soup Recipes

FRENCH ONION SOUP WITH MEATBALLS

Steps:

• In a 4-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low until onions are tender, 8-10 hours., Ladle soup into 6 broiler-safe 16-oz. ramekins. Top each with 3 slices of bread and 2 slices of cheese. Broil 4-6 in. from heat until cheese is melted, 2-3 minutes. Serve immediately.

MEAT BALLS IN ONION SOUP

Steps:

• Heat milk and oatmeal in a mixing bowl until warm.
• Add egg; mix.
• Add salt and pepper; mix.
• Add ground beef; mix.
• Make 20 meatballs.
• Heat oil in skillet.
• Roll meatballs in flour.
• Drop in hot oil; brown.
• Mix gravy mix and French onion soup mix in water.
• Pour over browned meatballs.
• Cook 20 minutes on low.
• Mix 1/4 cup water with leftover flour; pour over meatballs.
• Cook 10 more minutes until gravy is thick.

FRENCH ONION BEEF MEATBALLS

Steps:

• Combine beef, bread crumbs, onion, garlic, and soup mix in a large bowl. Knead the mixture with your hands until well blended; it will be quite dry. Add eggs and Italian dressing and mix. Allow mixture to sit in the refrigerator 10 minutes.
• Pinch off just enough of the meatball mixture to fit comfortably inside your palm, then roll to form a ball. Repeat with the remaining mixture.
• Cover the bottom of a skillet lightly with olive oil and heat to medium-high. Add meatballs. Cook on one side for about 4 minutes, then turn and continue to cook until browned and no longer pink in the centers, about 4 minutes more. You may need to cook these in batches depending on how large your skillet is.

SIMPLE SWEDISH MEATBALLS

Steps:

• In a large skillet, heat butter over medium-high heat; saute mushrooms until tender, 4-5 minutes. Transfer to a 4-qt. slow cooker. Stir in broth, cream of chicken soup and soup mix. Stir in meatballs. Cook, covered, on low until flavors are blended, 5-6 hours., Stir in sour cream and parsley. Cook, covered, until heated through, about 15 minutes. If desired, serve with noodles or mashed potatoes.

ONION SOUP SWEDISH MEATBALLS

Steps:

• Whisk eggs, add ground meat, half&half,onion soup mix, breadcrumbs,salt&pepper.
• Will be sticky, so wet hands & shape into meatballs.
• Fry or bake in olive oil until lightly browned.
• If baking bake at 425* for 20 minutes.
• Drain on paper towels.
• Whisk soup and milk together in oven proof casserole dish.
• Add meatballs.
• Bake at 325* for 1 1/2 hours.
• Cook noodles, drain.
• Add butter and parsley.
• Serve meatballs over buttered noodles.
• I use cream of chicken soup for the sauce because my husband does not like mushrooms.

FRENCH ONION SOUP WITH MEATBALLS (OR NOT)

Steps:

• In a large saucepan over medium heat, melt the butter and add the olive oil. Add the onions and cook for about 30-40 minutes, stirring occasionally, until very soft, medium brown and caramelized. Add the sugar about 10 minutes into the cooking to help the onions cook down.
• Stir in the garlic and dried thyme. Cook for about two minutes.
• Stir in the flour. Cook for another minute or so.
• Add the vegetable broth, Worcestershire sauce, salt, pepper, and bay leaf. Bring to a boil, then turn the heat to low and simmer, covered, for about an hour. Continue to simmer over low heat while preparing the meaty half of the soup. Skip to step 8 if you're not making the meaty half.
• Meanwhile, make the meatballs. In a medium bowl, using a fork, mix together the ground beef, bread crumbs, egg, garlic, Parmesan cheese, salt, and pepper until all ingredients are well-incorporated. Scoop out tablespoonfuls, roll into balls, and set aside (I place them on a sheet of wax paper).
• After the soup has cooked for an hour, into another large saucepan over medium heat, transfer two cups of the soup plus another 1/2 cup or so of the onions with a slotted spoon. Add the two additional cups of broth (either beef or more veggie). Bring to a boil then turn to a simmer.
• Carefully drop in the meatballs into the meaty soup and continue to simmer, uncovered, for 20 minutes until cooked through.
• Butter the French bread on both sides and place on a cookie sheet. Broil on high heat until golden brown; turn over and brown the other side. Remove from the oven, but keep the broiler on.
• Ladle the vegetarian soup into three oven-proof bowls, and ladle the meaty soup into three bowls as well. Reserve three meatballs to place on top of the soups with meat. Place one piece of French bread on top of each bowl of soup, then sprinkle each with 1/4 cup mozzarella and 1/4 cup Gruyere. Cut the meatballs in half, and place two halves on each bowl of meaty soup.
• Carefully place the bowls on a cookie sheet and broil on high until the cheese is melted and bubbly, then serve.

LIPTON MEATBALLS RECIPE - (4.1/5)

Steps:

• Mix all dry ingredients together and stir into ground beef. Beat eggs and milk together and stir into beef mixture. Heat Oven to 350 Degrees. Brown in frying pan or skillet then finish in oven for approx. 20 minutes.

BAKED FRENCH ONION MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place beef, sausage, onion, eggs, and oats in a large bowl. Mix until well combined. Shape into meatballs and place in a 9x13-inch baking pan.
• Bake in the preheated oven until well browned, about 40 minutes. Carefully pour off the grease.
• Pour beef broth and mushroom soup into a bowl. Fill the empty soup can with milk and pour into the bowl. Add onion soup mix; stir until combined. Pour sauce over the meatballs.
• Continue baking until hot and bubbling, about 50 minutes.