Meatball Barley Soup
Created by Deanna_in_Derby on September 7, 2013
- Servings: 6
- Prep Time: 10m
- Cook Time: 25m
- Recipe #10479
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
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Step 1: In a large pot combine both soups, milk and water; bring to a light boil over medium heat.
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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.
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Step 3: Stir in Parmesan cheese, then salt and pepper (as much as you want to use).
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Step 4: Serve!
Nutritional Facts
- 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