Ingredients
1/2 pound ground beef2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted1-1/3 cups milk1-1/3 cups water1 teaspoon Italian seasoning1 teaspoon dried minced onion1/2 teaspoon dried minced garlic1/4 cup quick-cooking barley1/4 cup uncooked elbow macaroni1/4 cup uncooked long grain rice1 medium carrot, shredded1 jar (4-1/2 ounces) sliced mushrooms, drained2 tablespoons grated Parmesan cheese
Preparation
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.
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.
