How to make it

  • 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
  • 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.
  • Pour in broth and bring to a gentle boil. Reduce heat to low and simmer 30 to 40 minutes.
  • 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.

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