Beef Balls in Creamy Mushroom Soup

by Ariel Jasa
(Mandaluyong City)

Beef Balls in Creamy Mushroom Soup

Beef Balls in Creamy Mushroom Soup

Delicious. This is how my son described this dish.

Beef bowls in creamy mushroom soup is simply a fascinating dish, it is a creamy chowder soup, with beef balls, mushroom and young corn plus cheese. I recommend this dish, especially on rainy seasons, because it is hot, thick and yummy, perfect for cold nights.

A perfect bite of this consist of a beef ball, some straw mushrooms and young corn and a lot of chowder on my soup spoon, so satisfying.

The recipe idea came from carbonara, one of my son's favorite pasta dish. I created a soup inspired by the carbonara sauce and the result: a perfect soup for a happy son.

Try it.


For the Beef balls:

1/2 kilo Ground beef
1 piece Onion
1 tablespoon Flour
1 piece Egg
Salt and pepper to taste

For the Soup:

1 pack Canned Cream of mushroom 70 gms. (dissolve according to instruction)
1 box Nestle cream 250 gms.
1 can Young corn 425 gms.
1 can Straw mushroom 425 gms.
1 piece Onion
4 cloves Garlic
1/4 bar Butter
1/2 cup Cheese (grated)
Salt and pepper to taste


1. Mix together the beef ball ingredients.
2. Form into a ball (about an inch size ball).
3. Boil some water and put the balls gently one at a time to cook.
4. In another pan, saute garlic and onion in butter.
5. Then add the cooked beef balls, young corn and straw mushroom.
6. Add the dissolved cream of mushroom soup and bring to a boil (you could use the beef stock from the beef balls as the liquid to dilute the mushroom soup).
7. Add the all-purpose cream to thicken the soup.
8. Adjust the taste with some salt and pepper.
9. Serve with grated cheese on top.

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