- 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
- 2-2/3 cups milk
- 1/2 teaspoon dried oregano
- 1/8 to 1/4 teaspoon pepper
- 1 package frozen fully cooked Italian meatballs (12 ounces) , thawed
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- In a large saucepan, whisk the soup, milk, oregano and pepper until blended. Add the meat balls and mushrooms. Cover and cook until heated through. Yield: 6 servings.
Originally published as Mushroom Meatball Soup in Quick Cooking November/December 2002, p11
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