10fully cooked meatballs frozen or homemadechicken, beef, pork, vegetarian, your choice
Heat 1 tablespoon oil in a saucepan over medium-high heat. Add onion and cook until onion has released its water and begins to brown, about 10 minutes. Add chopped mushrooms, and cook until mushrooms release their juices and the pan looks dry again, about 5 minutes. Add remaining tablespoon oil, garlic powder, and flour to pan. Cook for about 2 minutes. Slowly add milk, stirring as you add so that there are no lumps. Add broth. Reduce heat, and cook for about 5 minutes longer, or until it reaches desired consistency. Season to taste with salt and pepper.
Soup can be made ahead up to 3 days, and kept in the fridge. Soup can also be frozen for future use.
Heat oil in a large skillet over medium heat. Once hot, add meatballs and water to skillet and cover, cooking 3-5 minutes until meatballs have browned. Add garlic powder, onion powder, and oregano. Add soup, and heat through. If the soup seems a little thick, add additional milk or broth to thin to desired consistency.
Serve little meat patties with sauce over rice. Garnish with fresh thyme leaves if desired.
The soup recipe makes about 1 ½ cups of condensed soup, or equivalent to 1 can of soup. The meal could serve additional people if you throw in more meatballs. I just usually serve it to the two of us. We often have a little soup leftover that I get to snack on the next day.