Creamy Mushroom Meatball Soup with Egg Noodles

1In a large pot, heat olive oil (1 tablespoon) over medium heat.

2Add diced onions and minced garlic (2 cloves), sauté until onions are translucent, about 3-4 minutes.

3Add meatballs (½ lb) to the pot and cook until browned on all sides, about 5-6 minutes.

4Pour in water (4 cups) and bring to a boil.

5Stir in cream of mushroom soup (1 can), dried thyme (½ teaspoon), dried parsley (½ teaspoon), black pepper (½ teaspoon), paprika (½ teaspoon), and Worcestershire sauce (½ teaspoon).

6Reduce heat to low and simmer for 15 minutes, stirring occasionally.

7Add egg noodles (1 cup) to the pot and cook according to package instructions until al dente, about 8-10 minutes.

8Stir in heavy cream (½ cup) and simmer for an additional 5 minutes.

9Taste and adjust seasoning if needed.

10Serve hot and enjoy your creamy mushroom meatball soup with egg noodles (1 cup)!