Ingredients
- Mini meatballs, cooked (enough for six servings, for the best flavor brown the meatballs in oil first)
- 2 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted
- 1 1/2 cups milk
- 1 1/2 cups water (if I have any chicken broth I use it instead of water for more flavor)
- 1 teaspoon dried Italian seasoning
- 2 teaspoons onion powder
- 2 teaspoon granulated garlic powder
- 1/4 cup quick-cooking barley
- 1/3 cup uncooked elbow macaroni
- 1/2 cup mixed vegetables, frozen
- 4 1/2 ounces sliced mushrooms, drained (one can)
- 1/3 cup Parmesan cheese, grated
- Salt & ground pepper
How to Make
-
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!
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.