meatball mushroom soup
Creamy and delicious
prep time
10 Min
cook time
25 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- MEATBALLS
- 1 pound ground beef
- 1 medium shallot diced
- 1 large egg
- 1 cup grated parmesan cheese
- 3 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- SOUP
- 2 cans cream of mushroom with roasted garlic soup
- 3 cups milk
- 2 cups beef stock
- 1/4 cup quick cooking barley
- 1/4 cup ditalini pasta
- 1/4 cup long grain rice
- 1 medium carrot shredded
- 3 stalks celery thinly sliced
- 8 ounces mushrooms sliced
- - shredded parmesan cheese for serving
How To Make meatball mushroom soup
-
Step 1Mix the ingredients for the meatballs together and shape into balls. Set aside.
-
Step 2In 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.
-
Step 3Meanwhile brown the meatballs in a large frying pan work in batches if needed.don't cook all the way through. Set aside.
-
Step 4Add the carrots, mushrooms and celery to the soup then carefully add the meatballs. Simmer another 10 minutes. Serve top with shredded Parmesan cheese
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes