Mushroom Meatball Soup

This is a quick and simple recipe from the November 11, 2009 Houston Chronicle. It is a filling and hearty soup.

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 2  tablespoons olive oil
• 2  medium onions, finely diced
• 2  lbs mushrooms, chopped
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper (2)
• 1  lb  ground sirloin
• 1  large egg
• 1⁄2 cup  breadcrumbs
• 1⁄2 teaspoon onion powder
• 4  cups beef broth
• 2  tablespoons butter
• 2  tablespoons flour, plus
• 1  teaspoon flour
• 1  cup milk
• 3⁄4 cup sour cream, to garnish

Directions

1. Warm olive oil in a large soup pot over medium heat. Add onions, mushrooms, salt and pepper. Saute gently 10 to 12 minutes.
2. Combine ground sirloin, egg, bread crumbs, onion powder, and another 1/4 teaspoon of black pepper. Mix thoroughly. Shape into meatballs 1/2 inch in diameter and add to pot with the vegetables. Pour in the broth and simmer 30 to 40 minutes over low heat.
3. In a small pan, melt the butter, add the flour and cook 1 minute. Slowly add the milk, stirring constantly until thickened. Stir into soup.
4. Remove soup from heat, ladle into bowls, and top with 1 Tablespoon sour cream.