Meatball Mushroom Soup, Barbecued Corned Beef Sandwiches

Meatball Mushroom Soup and Barbecued Corned Beef Sandwiches

Some days you don’t feel like a big meal and just want something like a bowl of soup or a sandwich. The next time that mood strikes, I recommend this Meatball Mushroom Soup served alone or accompanied with these Barbecue Corned Beef Sandwiches.

If you like mushrooms you’ll love the soup, and who doesn’t like a good barbecue sandwich? Both are tasty and are sure to please your family and friends.

MEATBALL MUSHROOM SOUP

1/2 pound ground turkey or ground beef

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon black pepper

1 large egg

2 tablespoons dry bread crumbs

1 tablespoon olive oil

1 cup carrots, sliced

2 cloves garlic crushed

2 cups fresh mushrooms, sliced

1 (10 3/4-ounce) can beef broth

1 (10 3/4-ounce) can cream of mushroom soup

2 tablespoons tomato paste

Parmesan cheese for garnish

Fresh parsley for garnish

In a small bowl, mix together ground turkey or beef and seasonings. Add egg, stirring until well blended, and mix in dry bread crumbs. Then form into small meatballs.

Heat olive oil in skillet. Brown meatballs. Drain well.

Transfer meatballs to slow cooker. Add remaining ingredients, except Parmesan cheese and parsley. Cover and cook on low for 6-8 hours or on high for 3-4 hours. If soup seems too thick for your preference, add a few more tablespoons of beef broth at a time, stirring after each addition, until desired thickness is obtained

Sprinkle servings with Parmesan cheese and small sprigs of parsley. Makes 4-6 servings.

BARBECUED CORNED BEEF SANDWICHES

1/2 cup your favorite BBQ sauce

1/2 cup water

1 tablespoon cider vinegar

1 tablespoon Worcestershire sauce

1 teaspoon chili powder

1/8 teaspoon black pepper

1 (12-ounces) can corned beef, coarsely chopped

4 hamburger buns, split and toasted

Combine the first 6 ingredients in a skillet. Bring mixture just to boiling point. Add corned beef; reduce heat to low and simmer 15 to 20 minutes, stirring frequently, until most of liquid is absorbed.

Spoon corned beef mixture onto bottom half of buns; cover with bun tops. Makes 4 servings.

Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.

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