Name: Meatball Mushroom Soup
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: 1/2 pound ground beef -; 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted -; 1-1/3 cups milk -; 1-1/3 cups water -; 1 teaspoon Italian seasoning -; 1 teaspoon dried minced onion -; 1/2 teaspoon dried minced garlic -; 1/4 cup quick-cooking barley -; 1/4 cup uncooked elbow macaroni -; 1/4 cup uncooked long grain rice -; 1 medium carrot, shredded -; 1 jar (4-1/2 ounces) sliced mushrooms, drained -; 2 tablespoons grated Parmesan cheese -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Meatball Mushroom Soup

1. 1/2 pound ground beef -

2. 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted -

3. 1-1/3 cups milk -

4. 1-1/3 cups water -

5. 1 teaspoon Italian seasoning -

6. 1 teaspoon dried minced onion -

7. 1/2 teaspoon dried minced garlic -

8. 1/4 cup quick-cooking barley -

9. 1/4 cup uncooked elbow macaroni -

10. 1/4 cup uncooked long grain rice -

11. 1 medium carrot, shredded -

12. 1 jar (4-1/2 ounces) sliced mushrooms, drained -

13. 2 tablespoons grated Parmesan cheese -

How to cook deliciously - Meatball Mushroom Soup

1. Stage

Shape beef into 1-in. balls; set aside. In a large saucepan, combine soup, milk and water; bring to a boil. Add Italian seasoning, onion, garlic, barley, macaroni and rice. Reduce heat; simmer, uncovered, for 15 minutes.

2. Stage

Meanwhile, brown meatballs in a nonstick skillet until no longer pink. Stir carrot into soup; cover and simmer for 5 minutes. Use a slotted spoon to transfer meatballs to soup. Stir in mushrooms and Parmesan cheese; heat through.