Meatball Mushroom Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
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
Ingredients
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1/2 pound ground beef
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2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
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1-1/3 cups milk
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1-1/3 cups water
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1 teaspoon Italian seasoning
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1 teaspoon dried minced onion
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1/2 teaspoon dried minced garlic
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1/4 cup quick-cooking barley
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1/4 cup uncooked elbow macaroni
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1/4 cup uncooked long grain rice
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1 medium carrot, shredded
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1 jar (4-1/2 ounces) sliced mushrooms, drained
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2 tablespoons grated Parmesan cheese
Directions
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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.
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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.
Nutrition Facts
1 cup: 234 calories, 10g fat (4g saturated fat), 36mg cholesterol, 528mg sodium, 23g carbohydrate (4g sugars, 3g fiber), 13g protein.
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