Mushroom Meatball Soup Recipe

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"After a busy day of running errands and cleaning, I wanted something fast but hearty for dinner," explains Quincy, Michigan's Sue Fuller. "I combined prepared meatballs with canned soup, mushrooms and seasonings. My husband loved my creation and thought I spent hours preparing it."
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 6 servings


  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 2-2/3 cups milk
  • 1/2 teaspoon dried oregano
  • 1/8 to 1/4 teaspoon pepper
  • 1 package frozen fully cooked Italian meatballs (12 ounces) , thawed
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained

Nutritional Facts

1 cup: 121 calories, 7g fat (3g saturated fat), 19mg cholesterol, 518mg sodium, 10g carbohydrate (6g sugars, 1g fiber), 5g protein.


  1. In a large saucepan, whisk the soup, milk, oregano and pepper until blended. Add the meat balls and mushrooms. Cover and cook until heated through. Yield: 6 servings.
Originally published as Mushroom Meatball Soup in Quick Cooking November/December 2002, p11

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