Here’s another super simple recipe for you to try! This is one for those busy nights when you didn’t set anything out and want something quick and delicious!

This is sort of a Swedish meatball stroganoff hack! So simple– I’m not even going to write a card for it! Here’s what you will need:

• Frozen meatballs (I buy big bags and use some, but if you buy a small bag then use the whole bag)
• Lipton Beefy Onion soup mix 
• Sour cream
• Egg noodles (optional, and I use No-Yolks)

Once the meatballs are cooked through (I always have to have a test one!), lower the heat to medium and add the dried noodles. You don’t need to boil these first because they cook so fast that the little bit of liquid and steam in the pot will cook them for you. I use a couple handfuls totaling about a cup. Just push them down into the liquid and put the lid back on. These will take about 5-7 minutes. Stir them and check on them periodically.

Once the noodles are cooked, you can add the sour cream. I use about 1/4 cup, but you can increase or decrease that to your liking. Mix it well and heat through.

Add salt and pepper to taste. I also add some dried parsley and basil. Thyme would work well too. Or nothing is fine also.

The quantity I made would be approximately 4 servings.

Which means I get some for lunch too! Yum!

I have cooked this in the crockpot as well. Just let the meatballs cook in the soup on low all day, and then continue with the rest of the instructions. Keep in mind that the noodles will take longer to cook in a crock, so I would recommend adding them about 20 minutes before serving. 🙂