Slow Cooker Crock Pot Meatball Stroganoff Soup Recipe

If you follow my wife’s blog Tammilee Tips you know that we use our crock pot almost daily. Tammilee is always whipping something up in the slow cooker and posting it on her blog. Well, I decided I couldn’t let her have all the fun so today I am sharing this delicious Slow Cooker Crock Pot Meatball Stroganoff Soup Recipe!

This is the perfect winter comfort food and a fun variation of one of my favorite meals stroganoff. Tammilee will tell you that I would happily eat stroganoff every week if possible. LOL!

Slow Cooker Crock Pot Meatball Stroganoff Soup Recipe is the perfect comfort food for the entire family!

If you love recipes check out a few of our other favorite recipe

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Crock Pot Meatball Stroganoff Soup Recipe

Ingredients

1 lb                                         Meatballs, fully cooked, frozen
1 ½ C                                     Mushrooms, sliced
½                                             Onion, sliced
2 cans                                   Cream of mushroom soup
2 cups                                   Milk
1 cup                                     Beef Broth
2 – 3 C                                   Egg noodles, cooked

Directions

1. In a bowl, mix together soup and milk.  Add it to the slow cooker bowl.
2. Add the frozen meatballs, mushrooms, and onion to the slow cooker bowl and mix with the soup.
3. Cook on low for 5 – 6 hours or high for 3 -4
4. Halfway through cooking, if you need more moisture to make it the consistency of the soup you would like, add the beef broth, in ¼ c increments
5. In the last 30 minutes of cooking, add the egg noodles to warm through

Optional: You can sprinkle a tiny bit of parmesan or mozzarella over the top for extra decadence!

5 from 1 vote

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Slow Cooker Crock Pot Meatball Stroganoff Soup Recipe

Contents

• Slow Cooker Crock Pot Meatball Stroganoff Soup Recipe
  • Ingredients
  • Instructions

Slow Cooker Crock Pot Meatball Stroganoff Soup Recipe

Prep Time 10 minutes

Cook Time 5 hours

Total Time 5 hours 10 minutes

Servings 6

Calories 256 kcal

Author John

Ingredients

• 1 lb Meatballs fully cooked, frozen
• 1 ½ C Mushrooms sliced
• ½ Onion sliced
• 2 cans Cream of mushroom soup
• 2 cups Milk
• 1 cup Beef Broth
• 2 – 3 C Egg noodles cooked

Instructions

1. In a bowl, mix together soup and milk. Add it to the slow cooker bowl.
2. Add the frozen meatballs, mushrooms, and onion to the slow cooker bowl and mix with the soup.
3. Cook on low for 5 – 6 hours or high for 3 -4
4. Halfway through cooking, if you need more moisture to make it the consistency of the soup you would like, add the beef broth, in ¼ c increments
5. In the last 30 minutes of cooking, add the egg noodles to warm through
6. Optional: You can sprinkle a tiny bit of parmesan or mozzarella over the top for extra decadence!