Mexican Mushroom Meatball Soup

Enjoy the winter season by warming up with a delicious bowl of Blenditarian Meatball Mushroom Soup. Recipe shared via the Mushroom Council. Original recipe courtesy of Chez Us. Variation: use Phillips Blended Chub for easier meatball-making.



1. In a large mixing bowl, add the ground beef, pork, and chopped mushrooms, along with the panko, egg, and taco seasoning. Mix well. Form into medium-sized meatballs and set aside.

2. Place a large pot over medium heat and add the olive oil and onion. Stir and cook for 3 minutes.

3. Add the garlic, jalapeno and sliced mushrooms, stir and cook over medium-low heat for 7 minutes.

4. Add the tomatoes, corn and kidney beans and stir. Season to taste with salt and pepper.

5. Bring to boil, then reduce the heat to low, and gently place the meatballs into the hot broth. Cover with lid and cook for 15 minutes.

6. Turn off the heat, then tear the 1/2 bunch of cilantro into the soup. Stir.

7. Place soup into a serving bowl, top with some cheese, avocado, and cilantro. Squeeze a wedge of lime into the soup.

8. A variation of the recipe is to use Phillips Blended Chub to make the meatballs. It’s made with moisture-reduced mushrooms and makes into beautifully moist and flavorful meatballs.