Featured Product: Campbell’s® Condensed Cream of Mushroom soup, code #01266
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Beef meatballs, 1 oz, pre-cooked||2 kg||4.5 lbs|
Campbell’s Condensed Cream of mushroom soup
1 1.36 L can
1 48 oz can
|Milk, 2%||1 1/4 L||5 cups|
|Sour cream||250 mL||1 cup|
|Green onion, chopped||6||6|
|Garlic, minced||30 mL||2 tbsp|
|Worcestershire sauce||15 mL||1 tbsp|
|Black Pepper||15 mL||1 tbsp|
|1. Heat pre-cooked meatballs in oven according to package directions until they are slightly browned. Pour off any excess fat. Transfer to large stock pot.
2. In a bowl, combine the condensed mushroom soup, milk, sour cream, green onions, minced garlic, Worcestershire sauce and black pepper.
3. Add sauce mixture to the stock pot and bring to a simmer. Reduce the heat to medium-low and cook until the sauce is heated through and thickens, approximately 15 minutes.
4. Heat to an internal temperature of 160°F(70°C) or higher. Hold hot at 140°F (60°C) or higher for service.