SWEDISH MEATBALLS MADE WITH CAMPBELL’S® CREAM OF MUSHROOM SOUP

Made With:

Product

Campbells® Condensed Cream of Mushroom Soup

A smooth, rich soup made with mushrooms, cream and garlic.

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Product

Swanson® 50% Less Sodium Beef Broth

Get creative in the kitchen with Swanson® 50% Less Sodium Beef Broth. Our perfectly balanced, lesser-in-sodium recipe blends high-quality beef stock with vegetables picked at peak freshness.

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Tip

Can substitute with chicken or turkey meatballs.

Amount of dry egg noodles needed for 24 servings of this recipe: 
2.4 lb. dry egg noodles = 5.6 lbs. cooked

Noodles may be prepared ahead of time and refrigerated until needed.

CCP: Reheat to 165˚F and then hold for hot service at 140°F or higher until needed.

Nutrition Facts
Serving Size
SERVING (1-6 OZ SPOODLE NOODLES + 4 MEATBALLS
Amount Per Serving
Calories 475
% Daily Value
Total Fat 25.3g
39%
Saturated Fat 8.6g
43%
Cholesterol 89mg
30%
Sodium 860mg
36%
Total Carbohydrate 37.6g
13%
Dietary Fiber 2.4g
10%
Protein 22.4g
45%
Vitamin A 2%
Vitamin C 1%
Calcium 5%
Iron 22%
Total Time

30 min.

Serving & Size

SERVING (1-6 OZ SPOODLE NOODLES + 4 MEATBALLS

Yields

Cream of Mushroom soup with additional flavor added with Swanson 50% less sodium Beef Broth, Nutmeg, Worcestershire Sauce and Dijon Mustard.  This creamy sauce is served with Beef meatballs and Egg Noodles 

Nutrition Facts

Nutrition Facts
Serving Size
SERVING (1-6 OZ SPOODLE NOODLES + 4 MEATBALLS
Amount Per Serving
Calories 475
% Daily Value
Total Fat 25.3g
39%
Saturated Fat 8.6g
43%
Cholesterol 89mg
30%
Sodium 860mg
36%
Total Carbohydrate 37.6g
13%
Dietary Fiber 2.4g
10%
Protein 22.4g
45%
Vitamin A 2%
Vitamin C 1%
Calcium 5%
Iron 22%

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Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
frozen, fully cooked beef meatballs, 1 oz ea 96 oz. 96  ea.
1.  Reheat/Cook meatballs according to package directions.  
 
 
Made With:

Product

Campbells® Condensed Cream of Mushroom Soup

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Weight Measure
Campbells® Condensed Cream of Mushroom Soup, 50 oz can cans
Made With:

Product

Swanson® 50% Less Sodium Beef Broth

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Swanson® 50% Less Sodium Beef Broth cups
sour cream 6 oz. cups
Worcestershire sauce tsp.
Dijon-style mustard tsp.
nutmeg, ground 1/8  tsp.
black pepper, ground 1/8  tsp.
cooked egg noodles 90 oz. 16  cups
fresh parsley, chopped tbsp.
2.  In a large pot, combine Campbell’s® Cream of Mushroom Soup, Swanson® 50% Less Beef Broth, sour cream, Worcestershire, mustard, nutmeg and black pepper.  Mix well.  

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

3.  Pour 3/4 of the soup over the hot pasta. Stir to combine.  

4.  Add meatballs to remaining soup. Stir to ensure meatballs are evenly coated. Place over pasta.  

5.  Garnish with chopped parsley.  
CCP: Hold for hot service at 140°F or higher until needed.

To Serve, using a 6 oz. spoodle, portion 2/3 cup noodles onto plate.  Top with 4 meatballs.  Serve immediately.
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