Ingredients
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1/2 large onion, chopped
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1 tablespoon minced garlic
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1 (1 ounce) envelope onion soup mix
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1 (16 ounce) container sour cream
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1 tablespoon Hungarian paprika
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2 tablespoons dried parsley
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2 tablespoons beef base (bullion)
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2 tablespoons Worcestershire sauce
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1 (7 ounce) can mushrooms, drained
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3 cups water
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2 tablespoons cornstarch
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2 lbs frozen precooked meatballs
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1 tablespoon olive oil
Instructions
- In a dutch oven, cook onion in olive oil until starting to soften.
- Stir in garlic, cook for 30 seconds.
- Add 3 cups water.
- Stir in soup mix,paprika,soup base and Worcestershire sauce.
- Add frozen meatballs.
- Heat on medium high heat until meatballs are heated through. about 15 minutes.
- Stir in parsley, sour cream and mushrooms.
- Mix cornstarch with 1/4 cup water in a small bowl.
- Slowly stir in cornstarch mixture a little at a time until you reach the desired thickness.
- Remove from heat.
- Serve with mashed potatoes or buttered noodles.