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Meatball Mushroom Soup

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 30 min
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.
I usually serve this with garlic bread sticks. It's a hearty soup that's perfect for cold winter nights.
Average Rating  (1)
Rated  by Kathleen134 on 10/8/2004 I would call it a stew more than a soup - it was thick but very tasty.
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