Simply Delicious Mushroom Meatball Soup

2 tablespoons olive oil
2 medium sweet onions, finely diced
2 lbs fresh mushrooms, chopped
1/4 teaspoon salt
1/3 teaspoon black pepper
1 lb ground sirloin
1 large egg
1/3 cup plain breadcrumbs
1/2 teaspoon onion powder
4 cups beef broth
2 tablespoons butter
1 cup milk
3/4 cup sour cream

Warm olive oil in a large soup pot over medium heat.
Add onions, mushrooms, salt and 1/8 teaspoons pepper; sauté gently, stirring occasionally, for 10 to 12 minutes.
Meanwhile, combine ground sirloin, egg, bread crumbs, onion powder and another 1/8 teaspoons black pepper, mixing thoroughly.
Shape into meatballs ½ inch in diameter; add to pot with vegetables.
Pour in broth and bring to a gentle boil.
Reduce heat to low and simmer 30 to 40 minutes.
In a small pan, melt the butter; add flour and cook 1 minute, stirring, until thickened.
Add milk and cook, stirring constantly until thickened, about 2 minutes. Stir into soup.
Remove soup from heat and immediately ladle into bowls.
Top each serving with 1 tablespoons sour cream.

This sounds so good....

This sounds deliciouc, janie!

Know what? Not that I am against homemade meatballs on any level- but precooked, frozen meatballs are a staple that I keep in my freezer at all times just in case a bus from Dubuque stops-over, unannounced! This soup would be a fantastic way to utilize those!