Thursdate Meatball Stroganoff

Meatball Stroganoff

Thursdays are Grand-boy's day, nicknamed Thursdate in our home. One of our three grandsons is picked up at 4 pm., has dinner and spends the evening with us and gets dropped home at 8 pm. It's our favourite day of the week and the grand-boys enjoy it even more. The dilemma for me is to come up with a kid-friendly dinner such as spaghetti & meatballs, fajitas, taco salad, et al.

This meatball stroganoff was popular when our own boys were growing up and it was delegated to hubby to make the meatballs from scratch. The aroma of garlicky mushrooms and browning meatballs simmering in mushroom soup and sour cream would cause neighbours to drop by for a taste test. But that was many moons ago and became a distant memory until today. 

I hope Grand-Boy #2 likes it as much as I do.

Ingredients

10 dinner-size meatballs, either fresh or frozen

2 cups chicken broth

2 servings curly egg noodles, cooked al dente and drained

1 (10 oz.) can Campbell's cream of mushroom garlic soup

1 envelope Lipton's Recipe Secrets beefy mushroom soup mix

1/2 cup sour cream

1 cup frozen peas

No added salt required

Directions

1. Simmer meatballs in chicken broth until broth is reduced by half and drain, reserving broth for later.
2. Beat Campbell's soup, Lipton's soup mix, sour cream and reserved chicken broth together until smooth.
3. Bring soup mixture to a boil, add meatballs and simmer for 3 minutes.
4. Combine with cooked egg noodles, return to a boil and simmer for another 5 minutes.
5. Turn heat off and add frozen peas, cover and set aside until ready to serve.

Ladle into individual bowls and serve with a garden salad.