Meatball Mushroom Soup

Meatball Mushroom Soup

Time: 45 mins

Ingredients

• 1/2 lb ground beef
• 2 (10 3/4 ounce) cans mushroom soup
• 1 1/3 cups milk
• 1 1/3 cups water
• 1 medium onion, chopped
• 1 teaspoon italian seasoning
• 1/2 teaspoon instant minced garlic, see note
• 1/4 cup barley
• 1/4 cup elbow macaroni, uncooked
• 1/4 cup long grain white rice, uncooked
• 1 medium carrot, shredded
• 1 (4 ounce) can sliced mushrooms
• 2 tablespoons parmesan cheese

Directions

• 1 Heat oven to 350 deg.
• 2 Shape ground beef into 1 balls.
• 3 and bake until just done.
• 4 In a dutch oven combine soup, milk, water and onion.
• 5 Bring to a boil.
• 6 Add Italian seasoning, garlic, barley, macaroni and rice.
• 7 Reduce heat, simmer uncovered for 15 minute Stir in carrot, cover and simmer for 5- 10 minute Add meatballs and mushrooms to soup.
• 8 Stir in Parmesan cheese.
• 9 Cook a few minutes more until macaroni and rice are done.
• 10 Serve with crusty bread!
• 11 Enjoy!
• 12 Note: I used diced garlic from a jar.
• 13 Either way is OK.