Meatball Mushroom Soup

barbara lentz


Creamy and delicious


☆☆☆☆☆ 0 votes

10 Min
25 Min
Stove Top



  • 1 lb
    ground beef
  • 1 medium
    shallot diced
  • 1 large
  • 1 c
    grated parmesan cheese
  • 3 clove
    garlic minced
  • 1/2 tsp
  • 1/4 tsp
    black pepper
  • SOUP

  • 2 can(s)
    cream of mushroom with roasted garlic soup
  • 3 c
  • 2 c
    beef stock
  • 1/4 c
    quick cooking barley
  • 1/4 c
    ditalini pasta
  • 1/4 c
    long grain rice
  • 1 medium
    carrot shredded
  • 3 stalk(s)
    celery thinly sliced
  • 8 oz
    mushrooms sliced
  • ·
    shredded parmesan cheese for serving

How to Make Meatball Mushroom Soup


  1. Mix the ingredients for the meatballs together and shape into balls. Set aside.
  2. In a large pot combine the soup, milk, and beef stock. Bring to a boil. Add the barley, pasta, and rice. Reduce the heat and simmer stirring occasionally 15 minutes.
  3. Meanwhile brown the meatballs in a large frying pan work in batches if needed.don't cook all the way through. Set aside.
  4. Add the carrots, mushrooms and celery to the soup then carefully add the meatballs. Simmer another 10 minutes. Serve top with shredded Parmesan cheese

Printable Recipe Card

About Meatball Mushroom Soup

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American

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