Meatball Beef Stroganoff Soup

Meatball Beef Stroganoff Soup 1 TBSP olive oil 8 oz sliced mushrooms 2 TBSPs unsalted butter 2 cloves garlic diced 1 tsp paprika 1 tsp kosher salt 1/2 tsp black pepper 3 TBSP flour 1/2 cup white wine 6 cups beef stock 16 oz frozen meatballs 8 oz egg noodles 1 cup sour cream parsley In a large soup pot over medium heat, heat the olive oil. Add the the mushrooms and cook until soft and tender. Add the the butter, melt it. Add in the garlic, paprika, salt, and pepper. Cook for about 30 seconds being sure not to burn the garlic. Add the flour and whisk into the butter. Cook for a minute to toast the flour. Whisk in the white wine slowly. Then slowly whisk in the beef broth. Cover and bring to a boil. Stir in the noodles and then top with the frozen meatballs. Cover and cook for 10 minutes or until the noodles are tender. Remove from the heat and stir in the sour cream. Top with the parsley