Easy Weeknight Beef Stroganoff Meatball Soup Recipe

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meatball soup for weeknights

What’s Up, Hungry People

It’s a not-so-traditional twist on a classic dish – beef stroganoff, but with meatballs and in soup form!

If you are craving a hearty soup that will warm you to the bone, look no further than this recipe. Cooking traditional beef stroganoff with the usual ingredients and methods can be time-consuming, especially on a cold winter night when all you want to do is curl up on the couch with a warm bowl of soup. Despite the results being equally tasty, I’d vote for the meatball method on any night of the week.

While other recipes for beef stroganoff soup might opt for frozen meatballs, I take pride in making mine from scratch. As the meatballs cook, you can prepare the robust base of the soup. The meatballs will finish cooking in the soup itself during the final simmer. It’s the perfect weeknight dish—plus, it reheats well and can be stored in the fridge for up to a week.

Here’s What You Need

  • Ground beef: Forms the base of the meatballs, adding richness and protein.
  • Dill: Infuses a fresh, slightly tangy flavor into the meatballs.
  • Whole grain mustard: Offers a robust, tangy kick to enhance the meatball flavor.
  • Garlic powder: Adds a subtle, aromatic depth to the meat mixture.
  • Egg: Acts as a binder to keep the meatballs intact during cooking.
  • Buttermilk: Adds moisture and tenderness to the meatballs.
  • Plain bread crumbs: Helps bind the ingredients and adds texture to the meatballs.
  • Butter: Used for sautéing and adding a rich base flavor to the soup.
  • Button mushrooms: Provide a meaty texture and earthy flavor to the soup.
  • Onion: Adds sweetness and depth when cooked, foundational for the soup’s flavor.
  • Garlic: Intensifies the overall savoriness of the soup.
  • Tomato paste: Concentrates the tomato flavor for a richer soup base.
  • Worcestershire sauce: Adds a complex, savory background note.
  • Gemelli pasta: Adds body and texture to the soup, absorbing flavors.
  • Beef broth: Enhances the meaty flavor of the soup, serving as the cooking liquid.
  • Water: Adjusts the consistency of the soup.
  • Plain Greek yogurt: Provides creaminess and a slight tang to the soup’s finish.
  • Fresh parsley: Adds a burst of color and freshness just before serving.
  • Salt & pepper: Essential seasonings that adjust the flavor balance of the dish.

Let’s Cook

First things first, let’s heat up your oven to 450°F, or if you prefer, crank up the broiler to high. Grab a large bowl and mix your ground beef, dill, whole grain mustard, garlic powder, egg, buttermilk, and bread crumbs. Mix everything until it’s just combined—you don’t want to overdo it. Now, shape this mixture into balls. Pop these onto a baking sheet that’s either lined with foil or greased with a bit of cooking spray. Slide them into the oven and let them bake for about 20 minutes. Remember to give them a flip halfway through to get them evenly browned.

Building the Soup Base

While those meatballs are getting golden, let’s start on the soup. Set a Dutch oven on the stove over medium-high heat and melt some butter. Wait for it to get all nice and foamy, then let it brown a bit. Toss in your thinly sliced mushrooms and give them a good stir now and then. They’ll start to sweat and shrink down after a few minutes. That’s your cue to add the chopped onions and garlic. Stir in the tomato paste and Worcestershire sauce next, and season with a little salt and pepper to taste.

Bringing It All Together

Now, throw in the dry pasta. Pour in the beef broth and water, and crank up the heat until it’s bubbling nicely. Drop those roasted meatballs into this bubbling concoction, then dial the heat back to a simmer. Pop a lid on and let it all cook together on medium-low heat for about 20-30 minutes.

Beef Stroganoff Soup Tips

  • Prepping Mushrooms: Ensure mushrooms are thinly sliced for even cooking. If they’re sliced too thickly, they may not cook uniformly, resulting in some harder pieces. Stir occasionally to ensure they brown without burning.
  • Mixing Meatballs: When combining meatball ingredients, mix until just combined. Over-mixing can make the meatballs tough. If the mixture seems too wet and doesn’t hold together well, add a bit more breadcrumbs to achieve the desired consistency.
  • Simmering Soup: Keep the simmer gentle once the meatballs are added. A vigorous boil can break apart the tender meatballs. Adjust your stove to a lower heat and allow the soup to simmer slowly, enhancing the melding of flavors.
  • Incorporating Greek Yogurt: To prevent the Greek yogurt from curdling, take a small amount of hot soup and mix it with the yogurt before adding it to the pot. This tempering process helps stabilize the yogurt, ensuring a smooth, creamy texture in your soup.
  • Storing Leftovers: This soup stores well in the refrigerator for up to a week. When reheating, do so gently on the stove or in a microwave, stirring frequently to maintain the creamy texture and to evenly warm the soup.
beef stroganoff recipe

So there you have it, Hungry People: a beef stroganoff meatball soup that’s sure to keep you cozy on those chilly nights. Whether you’re in the mood for something hearty after a long day or just looking for a new twist on a familiar favorite, this soup ticks all the boxes. It’s easy enough to whip up on a weeknight, sophisticated enough for a casual dinner party, and absolutely packed with flavor. Plus, the homemade meatballs really make this dish stand out from those other quick-fix versions. Go ahead, give it a try and see if it doesn’t just become your new go-to when you need a little comfort in a bowl.

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Beef Stroganoff Meatballs | Dutch Oven Recipes

The Starving Chef
It's a not-so-traditional twist on a classic dish – beef stroganoff, but with meatballs and in soup form!
No ratings yet
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine Meatballs
Servings 4



  • 16 oz ground beef
  • 1 tablespoon dill
  • 1 tablespoon whole grain mustard
  • 2 tablespoons garlic powder
  • 1 egg
  • ¼ cup buttermilk
  • ½ cup plain bread crumbs


  • 2 tablespoons butter
  • 8 oz button mushrooms sliced thin
  • ½ cup onion finely chopped
  • 2 tablespoons garlic minced
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire
  • 8 oz gemelli pasta or pasta of choice
  • 2 cups beef broth
  • 2 cups water
  • ¾ cup plain Greek yogurt
  • ½ cup fresh parsley chopped
  • salt & pepper to taste


  • Preheat the oven to 450°F or turn the broiler on high. In a large bowl, mix together the ground beef, dill, whole grain mustard, garlic powder, egg, buttermilk, and bread crumbs until well combined. Form the mixture into individual meatballs.
  • Arrange the meatballs on a baking sheet lined with foil or greased with cooking spray. Bake for 20 minutes, flipping once halfway through.
  • While the meatballs are cooking, melt the butter in a Dutch oven over medium-high heat. Allow the butter to brown and foam.
  • Once the butter stops foaming, add the sliced mushrooms. Stir the mushrooms occasionally. After they start to release their moisture, add the onions, minced garlic, tomato paste, and Worcestershire sauce. Season with salt and pepper to taste.
  • Add the dry gemelli pasta. Pour in the beef broth and water. Bring to a rolling boil.
  • Add the cooked meatballs to the soup. Reduce the heat to a simmer, cover, and cook on medium-low heat for 20-30 minutes.
  • Stir in the Greek yogurt and chopped parsley. Adjust the seasoning with salt and pepper to taste. Serve hot alongside a roll of crusty bread, perfect for soaking up the soup. Enjoy!


Keyword dutch oven, ground beef, meatballs
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