Sour Cream Meatballs In Cream Of Chicken Soup Recipes

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SOUR CREAM MEATBALLS

Another family recipe I've tweaked to make a bit healthier :) These are dense hearty meatballs that are delicious served over whole wheat egg noodles or brown rice. I often cut the amount of butter in half and add a bit of olive oil to lighten it up a bit. It's one of my kid's favorites.

Provided by melissahaley29

Categories     Meat

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10



Sour Cream Meatballs image

Steps:

  • Mix ground beef, sour cream, onion soup mix, bread crumbs and eggs together. Do not over mix or meatballs will be tough.
  • Form meat mixture into balls.
  • Mix flour and paprika together in shallow dish. Roll meatballs in the flour paprika mixture.
  • Heat butter and brown meatballs on all sides.
  • Blend soup and milk, and pour over the meatballs.
  • Cover and simmer for 20 minutes.
  • Serve over whole wheat egg noodles or brown rice.

Nutrition Facts : Calories 574.4, Fat 28.2, SaturatedFat 12.8, Cholesterol 157.9, Sodium 977, Carbohydrate 39.7, Fiber 4.6, Sugar 4.5, Protein 40.9

2 lbs lean ground beef
8 ounces light sour cream
1 1/4 ounces onion soup mix (such as 1 envelope Lipton onion soup mix)
1 1/2 cups whole wheat bread crumbs
1 egg, slightly beaten
1/3 cup flour (whole wheat flour can be used)
1 teaspoon paprika
1/4 cup light butter
10 3/4 ounces reduced-fat cream of chicken soup (or one can)
3/4 cup skim milk

SOUR CREAM MEATBALLS IN CREAM OF CHICKEN SOUP

Easy and tasty with noodles or mashed potatoes. I received this recipe about 40 yrs. ago from my neighbor and we made 1500 meatballs for a bazaar and they went over very well.

Provided by dellyjoe

Categories     Meat

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 7



Sour Cream Meatballs in Cream of Chicken Soup image

Steps:

  • Mix all ingredients well and roll into size meatball of your choice. Brown in the oven for 30 minutes.
  • Mix cream of chicken soup with your choice of milk or water. Place meatballs in casserole dish and pour soup mixture over. Cover and bake for 30 minutes.

Nutrition Facts : Calories 489.4, Fat 32.3, SaturatedFat 13.7, Cholesterol 164.2, Sodium 1073.3, Carbohydrate 21.6, Fiber 1.2, Sugar 3.1, Protein 26.6

1 1/2-2 lbs ground chuck
2 eggs
1 cup breadcrumbs
1 1/4 ounces dry onion soup mix
1 cup sour cream
1 (10 1/2 ounce) can cream of chicken soup
1 soup can milk or 1 water

CHICKEN SOUP WITH GROUND CHICKEN MEATBALLS

Try Chuck Hughes' comforting chicken meatball soup packed with great flavor.

Provided by Chuck Hughes

Time 5h

Yield 6 to 8 servings

Number Of Ingredients 63



Chicken Soup with Ground Chicken Meatballs image

Steps:

  • For the chicken stock: In a large stockpot, heat the vegetable oil over medium-high heat. Add the chicken bones, stir to coat and cook for 5 minutes to brown. Add the vegetables to the stockpot along with the herbs and peppercorns. Stir to mix, add the water and bring to a simmer. Reduce the heat to medium and let simmer for 4 to 6 hours. The stock will have reduced by half. Strain and skim the fat. Adjust the seasoning with salt and pepper. Reserve.
  • For the chicken meatballs: Soak the breadcrumbs in the milk. In a food processor, combine the ground chicken, or chicken breasts if using, the red onion and garlic. Blend for 2 minutes. Add the dill, olive oil, salt, chile flakes and breadcrumb mixture. Spinkle with freshly ground pepper.
  • Using 1 teaspoon of the ground chicken mixture, form small meatballs. Reserve on a baking sheet lined with parchment paper, cover with plastic wrap and keep in the refrigerator until ready to cook in the soup.
  • For the soup: In a medium stockpot, cook the vegetables in oil for about 2 minutes. Season with salt and pepper. Add 8 cups stock and the chicken meatballs. Let simmer until the meatballs are cooked, about 15 minutes. When ready to serve, divide the watercress in the bowls and add a ladle of chicken soup. Garnish with the blackened chicken wings and fresh dill.
  • For the blackened chicken: Combine all the spices with the garlic and oil in a bowl. Evenly rub the chicken pieces with the spice mixture. Place in a large re-sealable plastic bag or a bowl covered in plastic wrap. Keep in the refrigerator for 1 hour or up to overnight for a more intense flavor.
  • Preheat the oven to 350 degrees F.
  • In a cast-iron skillet heat over high heat, add enough vegetable oil to coat the whole bottom of the pan. The pan will be ready when it starts to gently smoke. First place the chicken drumsticks in the skillet (they take the longest to cook) and blacken all sides, about 5 minutes. Add the rest of the chicken pieces and continue in the same manner for another 5 to 7 minutes. Remove from the heat and place the skillet in the oven for 25 minutes. Remove from the oven, set aside and keep warm.
  • For the French vinaigrette: Add the tomato soup, ketchup, vinegar, honey, Worcestershire sauce, mustard seeds, shallot, garlic and lemon juice to a blender and puree all the ingredients together. Slowly add the oil until it emulsifies and becomes thick and creamy. Season with salt and pepper and blend again. (Add a little bit of water if the vinaigrette is too thick.) Store in a tightly covered container in the refrigerator. The vinaigrette can be made ahead and will be good for up to 1 week.
  • For the salad: In a bowl, mix together the romaine lettuce with the red onions, 2 tablespoons of olive oil and the red wine vinegar. Season with salt and pepper. Remove the chicken thighs from the skillet, slice lengthwise and toss into the salad. Mix well and set aside.
  • In another bowl, mix together the radishes, herbs and the remaining 1 tablespoon olive oil. Season with salt and pepper.
  • To serve: Dress the plates with the romaine and chicken thigh salad mix. Top each plate with a blackened chicken drumstick and garnish with the radish salad. Drizzle with the French vinaigrette and serve.

2 tablespoons vegetable oil
Bones from 1 whole chicken
2 large carrots, peeled and roughly chopped
2 stalks celery, chopped
2 medium onions, chopped
1 leek, chopped
1 clove garlic, halved
1/2 cup fresh dill
1/4 cup fresh parsley leaves
3 sprigs fresh thyme
1 sprig fresh rosemary
1 tablespoon peppercorns
24 cups water
Salt and freshly ground pepper
1/2 cup breadcrumbs
1/4 cup milk
1 pound ground chicken, or 4 chicken breasts, cut into small pieces
1 red onion, roughly chopped
2 cloves garlic, roughly chopped
1/4 cup chopped fresh dill
1 tablespoon olive oil
2 teaspoons salt
1/2 teaspoon chile flakes
Freshly ground pepper
2 carrots, finely chopped
2 stalks celery, finely chopped
1 leek, finely chopped
Vegetable oil
Salt and freshly ground pepper
4 cups watercress
4 blackened chicken wings, for garnish (from Blackened Chicken Salad, recipe follows)
1/4 cup chopped fresh dill, for garnish
2 tablespoons smoked paprika
1 tablespoon smoked sea salt
1 tablespoon coriander seeds, ground
1 tablespoon black peppercorns, ground
1/2 teaspoon cayenne pepper
2 cloves garlic, minced
2 tablespoons olive oil
4 chicken drumsticks
4 chicken wings
4 chicken thighs, deboned
Vegetable oil
1/2 cup canned tomato soup, undiluted
1/4 cup ketchup
3 tablespoons red wine vinegar
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 teaspoon mustard seeds
1 shallot, minced
1 clove garlic, minced
Juice of 1 lemon
1/2 cup vegetable oil
Salt and pepper
1 head romaine lettuce
1 red onion, minced
3 tablespoons olive oil, divided
1 teaspoon red wine vinegar
Salt and pepper
1/2 cup radishes, julienned
1/4 cup fresh flat parsley, chopped
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil

SIMPLE SWEDISH MEATBALLS

When my husband packs these saucy slow-cooked meatballs in his lunch, all his work buddies wish they had their own! It's comfort food at its easiest. - Christina Logan, Gun Barrel City, Texas

Provided by Taste of Home

Categories     Dinner

Time 5h30m

Yield 10 servings.

Number Of Ingredients 9



Simple Swedish Meatballs image

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.

Nutrition Facts : Calories 295 calories, Fat 22g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 1045mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein.

1 tablespoon butter
1 pound sliced fresh mushrooms
1 can (14-1/2 ounces) reduced-sodium beef broth
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 envelope Lipton beefy onion soup mix
1 package (24 ounces) frozen fully cooked Swedish meatballs or 1 package (26 ounces) frozen fully cooked homestyle meatballs
2/3 cup sour cream
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
Optional: Hot cooked noodles or mashed potatoes

THE QUICKEST SWEDISH MEATBALL RECIPE

My mother who is Swedish hates when I make this quick dish (she spends all day making Swedish Meatballs) but all the girls at work love it and always ask me to make it. I don't tell them how quick it is. Sometimes I do make my own meatballs and then throw them into the crock pot for this very quick and delicious dish.

Provided by deb k

Categories     Meat

Time 5h5m

Yield 10 serving(s)

Number Of Ingredients 4



The Quickest Swedish Meatball Recipe image

Steps:

  • Place all ingredients in a crock pot.
  • Cook on low for at least 5 hours.

Nutrition Facts : Calories 98.7, Fat 8.3, SaturatedFat 3.6, Cholesterol 12.4, Sodium 514, Carbohydrate 4.8, Sugar 1.8, Protein 1.6

1 (38 ounce) package frozen meatballs
2 (10 3/4 ounce) cans cream of mushroom soup (you can mix and match the soups, like cream of celery, cream of chicken, golden mushroom soup, etc)
8 ounces sour cream
2 teaspoons soy sauce

SOUR CREAM MEATBALLS

You'll enjoy these tender meatballs draped in a creamy mushroom gravy. "I came across this recipe about 20 years ago at a church function," says Darlene Komant of Ardrossan, Alberta.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 13



Sour Cream Meatballs image

Steps:

  • In a small bowl, combine the bread crumbs, potato, onion, egg, garlic powder and 1/8 teaspoon pepper. Crumble beef over mixture and mix well. , Shape into 1-1/2-in. balls. Place in a shallow 1-qt. baking dish coated with cooking spray. In a small bowl, combine the water, soup, sour cream, mushrooms, soup mix and remaining pepper; pour over meatballs. , Bake, uncovered, at 350° for 30-40 minutes or until meat is no longer pink. Serve with noodles if desired.

Nutrition Facts :

1/4 cup dry bread crumbs
1/2 cup grated peeled potato
2 tablespoons finely chopped onion
2 tablespoons beaten egg
1/8 teaspoon garlic powder
1/4 teaspoon pepper, divided
1/2 pound lean ground beef
3/4 cup water
2/3 cup condensed cream of mushroom soup, undiluted
1/2 cup sour cream
1/3 cup canned mushroom stems and pieces, drained
4-1/2 teaspoons onion soup mix
Hot cooked egg noodles, optional

BEST EVER SWEET & SOUR CHICKEN MEATBALLS

This is a incredible recipe! It is a restaurant style recipe and although the long list of ingredients looks quite long, I promise you, it is easy to make and wonderful! 8)

Provided by OceanIvy

Categories     Chicken

Time 40m

Yield 12 meatballs

Number Of Ingredients 19



Best Ever Sweet & Sour Chicken Meatballs image

Steps:

  • Heat olive oil in large skillet; add onion, green pepper and carrot. Cook 5 minutes until onion is softened.
  • Stir in broth, tomato sauce, brown sugar, white vinegar, pineapple with juice, and ketchup.
  • Simmer 10 minutes or until vegetables are tender.
  • While that's cooking, soak bread in milk in large bowl until milk is absorbed.
  • Mix together with chicken, zucchini, egg, salt, pepper and garlic powder.
  • Shape 12 meatballs, approx 2 tablespoons mixture each.
  • Drop meatballs into the simmering sauce, cook 15 minutes or until cooked through.
  • Turn over once during cooking; remove from heat and stir in rice.
  • Cover and let stand 5 minutes.
  • Fluff rice with fork before serving.

2 tablespoons olive oil
1 onion, chopped
1 green bell pepper, chopped
1 large carrot, chopped
1 (14 1/2 ounce) can chicken broth
1 (15 ounce) can tomato sauce
1/4 cup brown sugar, firmly packed
1/4 cup distilled white vinegar
1 (8 ounce) can crushed pineapple in juice
1/4 cup ketchup
1 slice white bread
2 tablespoons milk
3/4 lb ground chicken
1/2 zucchini, shredded
1 egg, beaten
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 cups instant rice

SAUCY MEATBALLS

This is one of my adopted Zaar recipes. I suggest using Basic Meatballs recipe #8060 for the meatballs listed in this recipe as it is almost identical to the recipe that I use. I would also suggest serving this over noodles with a salad and crusty rolls for an easy no-fuss meal that will come together quickly.

Provided by Dreamgoddess

Categories     Meat

Yield 4 serving(s)

Number Of Ingredients 5



Saucy Meatballs image

Steps:

  • Prepare the Basic Meatball recipe.
  • Combine the cooked meatballs, soup, milk, and nutmeg in a large skillet; heat to boiling, stirring occasionally.
  • Reduce the heat; cover and simmer for 15 minutes.
  • Stir in the sour cream, cover and heat for 2 to 3 minutes.
  • Sprinkle with the parsley and serve.

1 (10 3/4 ) can cream of chicken soup (Use the condensed soup without diluting it.)
1/3 cup milk
1/8 teaspoon nutmeg
1/2 cup sour cream
parsley, Snipped

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