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Meatball Mushroom Soup
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Meatball Mushroom Soup

30 Minutes
30 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
Prepare meatballs according to package directions.
2
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.
3
Stir carrot into soup, cover & simmer for 5 minutes. Transfer meatballs to soup. Stir in mushrooms & parmesan cheese. Heat through.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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