Meatball Mushroom Soup

• 1/2 pound ground beef
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1-1/3 cups milk
• 1-1/3 cups water
• 1 teaspoon Italian seasoning
• 1 teaspoon dried minced onion
• 1/2 teaspoon dried minced garlic
• 1/4 cup quick-cooking barley
• 1/4 cup uncooked elbow macaroni
• 1/4 cup uncooked long grain rice
• 1 medium carrot, shredded
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 2 tablespoons grated Parmesan cheese

1. Shape beef into 1-in. balls; set aside. In a large saucepan, combine soup, milk and water; bring to a boil. Add Italian seasoning, onion, garlic, barley, macaroni and rice. Reduce heat; simmer, uncovered, for 15 minutes.
2. Meanwhile, brown meatballs in a nonstick skillet until no longer pink. Stir carrot into soup; cover and simmer for 5 minutes. Use a slotted spoon to transfer meatballs to soup. Stir in mushrooms and Parmesan cheese; heat through.

ground beef, condensed cream, milk, water, italian seasoning, onion, garlic, quickcooking barley, elbow macaroni, long grain rice, carrot, mushrooms, parmesan cheese

Taken from www.tasteofhome.com/recipes/meatball-mushroom-soup/ (may not work)