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Meatball Mushroom Soup

Total Time

Prep/Total Time: 30 min.

Makes

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

  • 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

  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.

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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