Meatball Barley Soup
"This soup is hearty and has wonderful flavor, and it's quick to make, and also easy on your budget! The perfect soup for a cooler or cold day! I use frozen prepared mini meatballs to make this soup and I pre-brown them first, if your planning to make your own then make sure to cook them thoroughly first in the oven or skillet"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (230.3 g)
- Calories 336.1
- Total Fat - 21.9 g
- Saturated Fat - 7.9 g
- Cholesterol - 43.9 mg
- Sodium - 538.9 mg
- Total Carbohydrate - 28.5 g
- Dietary Fiber - 2.1 g
- Sugars - 15.9 g
- Protein - 7.1 g
- Calcium - 174.1 mg
- Iron - 0.9 mg
- Vitamin C - 3.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large pot combine both soups, milk and water; bring to a light boil over medium heat.
Step 2
Add next three dry seasonings, then barley and macaroni, frozen vegetables, mushrooms and cooked meatballs. Bring to a simmer. Reduce heat, simmer uncovered until barley and macaroni are tender, about 22-25 minutes.
Step 3
Stir in Parmesan cheese, then salt and pepper (as much as you want to use).
Step 4
Serve!
Tips
No special items needed.
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