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Meatball Mushroom Soup

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

Printed from tasteofhome.com Nov 19, 2008

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Meatball Mushroom Soup cont.

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. 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.

Yield: 6 servings.