Makes:
6 servings
Total Time:
30 min
Submitted by:
Category:
Soups/Chilis
Sub Category: Soups & Stews
what you need
- 1 pkg. frozen Italian meatballs
- 2 cans cream of mushroom soup, undiluted
- 1 1/3 cups milk
- 1 1/3 cups water
- 1 tsp. Italian seasoning
- 1 tsp. dried minced onion
- 1 tsp. dried minced garlic
- 1/4 cup quick cooking barley
- 1/4 cup uncooked elbow macaroni
- 1/4 cup Minute Rice
- 1 medium carrot, shredded
- 1 can (4 1/2 oz.) sliced mushrooms, drained
- 2 Tbsp. grated parmesan cheese
make it
Prepare meatballs according to package directions.
In large saucepan, combine soup, milk & water. Bring to a boil. Add Italian seasoning, onion, garlic, barley, macaroni & rice. Reduce heat; simmer uncovered for 15 minutes.
Stir carrot into soup, cover & simmer for 5 minutes. Transfer meatballs to soup. Stir in mushrooms & parmesan cheese. Heat through.
Notes
I usually serve this with garlic bread sticks. It's a hearty soup that's perfect for cold winter nights.
