Meatball Mushroom Soup
This creamy, super-thick mushroom soup is made heartier with meatballs, barley, macaroni and rice.
The Ultimate Soup Cookbook, Reader’s Digest
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- 454 g ground beef
- 2 cans condensed cream of mushroom soup (323 ml)
- 1 1/3 cups milk
- 1 tsp Italian seasoning
- 1 tsp 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 126g jar sliced mushrooms drained
- 2 tbsp Parmesan cheese grated
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
