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Meatball Mushroom Soup Recipe
Meatball Mushroom Soup Recipe photo by Taste of Home

Meatball Mushroom Soup Recipe

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This creamy, super-thick soup is hearty with meatballs, mushrooms, barley, macaroni and rice. With dinner rolls or breadsticks, it's a simple and satisfying meal for my husband and me on a rainy day. Leftovers easily reheat for a fast, filling lunch or dinner. -JoAnn Abbott, Kerhonkson, New York
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 1/2 pound ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 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

Nutritional Facts

1 serving (1 cup) equals 234 calories, 10 g fat (4 g saturated fat), 36 mg cholesterol, 528 mg sodium, 23 g carbohydrate, 3 g fiber, 13 g protein.

Directions

  1. 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. 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.
Originally published as Meatball Mushroom Soup in Quick Cooking January/February 1999, p29

Nutritional Facts

1 serving (1 cup) equals 234 calories, 10 g fat (4 g saturated fat), 36 mg cholesterol, 528 mg sodium, 23 g carbohydrate, 3 g fiber, 13 g protein.

Reviews for Meatball Mushroom Soup

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 1, 2013

This is one of my favorites but I use EITHER rice or macaroni. Not both since the first time.

MY REVIEW
Reviewed Oct. 2, 2011

Since I make and freeze in individual portions, i'd leave out the rice and macaroni next time. They absorb all the liquid and make it too thick. I increased the garlic and used fresh mushrooms which I quicly sauted first and frozen pre-cooked meatballs.

MY REVIEW
Reviewed Sep. 22, 2011

This was good. I used ground turkey & Healthy Request cream of mushroom which has no MSG (regular does). I found the quick barley for the first time in 10 years of making this recipe at Walmart. Also I used the refrigerated minced garlic & think it gives better flavor. It was easy to eat with new braces & comforting. I didn't make meatballs-just cooked the ground meat and I loved it. I didn't have Parmesan cheese & it was still pretty good. Using lower sodium soup, I just add a little sprinkle of salt at the end & it would be a satisfying meal with a savory bread and wine.

MY REVIEW
Reviewed Jul. 12, 2011

This is a very delicious, very rich soup! Yum.

MY REVIEW
Reviewed Jun. 4, 2011

my daughter and I love this recipe! It is a "staple" in our kitchen...however she is a vegetarian so I just leave the meatballs out of hers and we also don't put the carrots in it only b/c that isn't something we keep on a regular basis. Awesome soup! She brags on it all the time!

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