INGREDIENTS conv. chart U.S. Metric

DIRECTIONS

1. Warm olive oil in a large soup pot over medium heat. Add onions, mushrooms, salt and 1/8 tsp. pepper; sauté gently, stirring occasionally, for 10 to 12 minutes
2. Meanwhile, combine ground sirloin, egg, bread crumbs, onion powder and another 1/8 tsp. black pepper, mixing thoroughly. Shape into meatballs ½ inch in diameter; add to pot with vegetables.
3. Pour in broth and bring to a gentle boil. Reduce heat to low and simmer 30 to 40 minutes.
4. 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 Tbsp. sour cream.

COOKING INFO

Serves	6
Yield	6 servings
Prep Time	10
Cook Time	40 (Cooking times may vary)
Total Time	50
Oven Temp	--
Edit serving size Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking.

NUTRITIONAL INFORMATION (per serving)