Ingredients
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1/2 lb ground beef
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2 (10 3/4 ounce) cans mushroom soup
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1 1/3 cups milk
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1 1/3 cups water
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1 medium onion, chopped
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1 teaspoon italian seasoning
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1/2 teaspoon instant minced garlic, see note
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1/4 cup barley
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1/4 cup elbow macaroni, uncooked
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1 (4 ounce) can sliced mushrooms
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2 tablespoons parmesan cheese
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1 medium carrot, shredded
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1/4 cup long grain white rice, uncooked
Instructions
- Heat oven to 350 deg.
- Shape ground beef into 1" balls.
- and bake until just done.
- In a dutch oven combine soup, milk, water and onion.
- Bring to a boil.
- Add Italian seasoning, garlic, barley, macaroni and rice.
- Reduce heat, simmer uncovered for 15 minute Stir in carrot, cover and simmer for 5- 10 minute Add meatballs and mushrooms to soup.
- Stir in Parmesan cheese.
- Cook a few minutes more until macaroni and rice are done.
- Serve with crusty bread!
- Enjoy!
- Note: I used diced garlic from a jar.
- Either way is OK.