Meatball Mushroom Soup

• 1/2 lb ground beef
• 2 (10 3/4 ounce) cans mushroom soup
• 1 1/3 cups milk
• 1 1/3 cups water
• 1 medium onion, chopped
• 1 teaspoon italian seasoning
• 1/2 teaspoon instant minced garlic, see note
• 1/4 cup barley
• 1/4 cup elbow macaroni, uncooked
• 1/4 cup long grain white rice, uncooked
• 1 medium carrot, shredded
• 1 (4 ounce) can sliced mushrooms
• 2 tablespoons parmesan cheese

1. Heat oven to 350 deg.
2. Shape ground beef into 1" balls.
3. and bake until just done.
4. In a dutch oven combine soup, milk, water and onion.
5. Bring to a boil.
6. Add Italian seasoning, garlic, barley, macaroni and rice.
7. Reduce heat, simmer uncovered for 15 minute Stir in carrot, cover and simmer for 5- 10 minute Add meatballs and mushrooms to soup.
8. Stir in Parmesan cheese.
9. Cook a few minutes more until macaroni and rice are done.
10. Serve with crusty bread!
11. Enjoy!
12. Note: I used diced garlic from a jar.
13. Either way is OK.

ground beef, mushroom soup, milk, water, onion, italian seasoning, garlic, barley, elbow macaroni, long grain white rice, carrot, mushrooms, parmesan cheese

Taken from www.food.com/recipe/meatball-mushroom-soup-109860 (may not work)