Ingredients

The following ingredients have 1 Servings
  • 2 tablespoons olive oil or light tasting oil of your choice divided use
  • ½ small onion finely chopped
  • ½ cup mushrooms finely chopped
  • ½ teaspoon garlic powder
  • ¼ cup flour
  • 1 cup milk
  • ¾ cup vegetable broth
  • 1 teaspoon olive oil
  • 10 fully cooked meatballs frozen or homemade (chicken, beef, pork, vegetarian, your choice)
  • 2 tablespoons water
  • ¼ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon oregano
  • ½ cup cooked rice

Instruction

  • Heat 1 tablespoon oil in a saucepan over medium-high heat. Add onion and cook until onion has released its water and begins to brown, about 10 minutes. Add chopped mushrooms, and cook until mushrooms release their juices and the pan looks dry again, about 5 minutes. Add remaining tablespoon oil, garlic powder, and flour to pan. Cook for about 2 minutes. Slowly add milk, stirring as you add so that there are no lumps. Add broth. Reduce heat, and cook for about 5 minutes longer, or until it reaches desired consistency. Season to taste with salt and pepper.
  • Soup can be made ahead up to 3 days, and kept in the fridge. Soup can also be frozen for future use.
  • Heat oil in a large skillet over medium heat. Once hot, add meatballs and water to skillet and cover, cooking 3-5 minutes until meatballs have browned. Add garlic powder, onion powder, and oregano. Add soup, and heat through. If the soup seems a little thick, add additional milk or broth to thin to desired consistency.
  • Serve little meat patties with sauce over rice. Garnish with fresh thyme leaves if desired.