Meatball Mushroom Soup
This creamy, super-thick mushroom soup is made heartier with meatballs, barley, macaroni and rice.
2 cans (323 ml) condensed cream of mushroom soup
1 1/3 cups milk
1 teaspoon Italian seasoning
1 teaspoon dried minced garlic
1/4 cup quick-cooking barley
1/4 cup elbow macaroni
1/4 cup long-grain rice
1 medium carrot, shredded
1 jar (126 g) sliced mushrooms, drained
2 tablespoons grated Parmesan cheese
- Shape beef into 1-inch balls and set aside.
- In a large saucepan over medium heat, combine 1 1/3 cups water, soup and milk, and bring to boil. Add Italian seasoning, onion, garlic, barley, macaroni and rice. Reduce heat and simmer, uncovered, 15 minutes.
- Meanwhile, in a non-stick skillet over medium heat, cook meatballs until no longer pink.
- Stir carrot into soup, cover and simmer 5 minutes. Using a slotted spoon, transfer meatballs to soup. Stir in mushrooms and cheese and heat through.
The Ultimate Soup Cookbook, Reader's Digest