Meatball Mushroom Soup

By jlynn

This creamy, super-thick mushroom soup is made heartier with meatballs, barley, macaroni and rice.

Ingredients

• 454 g ground beef
• 2 cans (323 ml) condensed cream of mushroom soup
• 1 1/3 cups milk
• 1 teaspoon Italian seasoning
• 1 teaspoon dried minced garlic
• 1/4 cup quick-cooking barley
• 1/4 cup elbow macaroni
• 1/4 cup long-grain rice
• 1 medium carrot, shredded
• 1 jar (126 g) sliced mushrooms, drained
• 2 tablespoons grated Parmesan cheese

Preparation

Step 1

1. Shape beef into 1-inch balls and set aside.
2. In a large saucepan over medium heat, combine 1 1/3 cups water, soup and milk, and bring to boil. Add Italian seasoning, onion, garlic, barley, macaroni and rice. Reduce heat and simmer, uncovered, 15 minutes.
3. Meanwhile, in a non-stick skillet over medium heat, cook meatballs until no longer pink.
4. Stir carrot into soup, cover and simmer 5 minutes. Using a slotted spoon, transfer meatballs to soup. Stir in mushrooms and cheese and heat through.