Meatball Mushroom Soup Recipe

4.5 7 9
Meatball Mushroom Soup Recipe
Meatball Mushroom Soup Recipe photo by Taste of Home
Publisher Photo

Meatball Mushroom Soup Recipe

Read Reviews
4.5 7 9
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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

Nutritional Facts

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

  • 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
  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

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Reviews forMeatball Mushroom Soup

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jmbullock User ID: 3278397 238651
Reviewed Dec. 3, 2015

"This delicious soup is a cold-weather favorite of mine - I love the variety in every sumptuous bite!"

MY REVIEW
jodial66 User ID: 7117424 202942
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
misti-blu User ID: 6249787 19389
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
jenmaro User ID: 497457 59988
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
lilMTchicK User ID: 6097466 31930
Reviewed Jul. 12, 2011

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

MY REVIEW
marcia User ID: 14092 202941
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!"

MY REVIEW
crummies User ID: 4305698 69790
Reviewed Nov. 7, 2010

"This soup is delicious. Great texture and flavor. I would recommend it to those who love a good hearty soup."

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