Meatballs were yummy, and go well with the soup. I added lots of extra veggies for nutrition. I read how some reviewers found that the recipe not soup-ey enough. So I worked around this by making the dish in a slow cooker. First, I sauteed the onions and veggies. I added oil, but I think if you have a good non-stick, it's not necessary. I threw all the veggies in the slow cooker along with the water and bullion mixture and the cream of mushroom and set it on low for 4-5hrs (depending on how done the veggies were...However, you definitely want enough cooking time for the flavors to meld). I then baked the meatballs at 375F for 15-20min. I could've cut the cooking time down, b/c this fully cooked the meatballs. I'd rather had finished it in the last 15min of cooking the soup and maybe added more flavor to the soup. However, it's still pretty tasty just adding the meatballs in long enough to heat through.
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Meatballs were yummy, and go well with the soup. I added lots of extra veggies for nutrition....