Mushroom Meatball Soup
Ingredients
- 2 cans cream of mushroom soup, undiluted
- 2 2/3 cups milk
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1 (12 oz) package frozen cooked italian meatballs, thawed
- 2 (4 1/2 oz) jars sliced mushrooms, drained
- Salt
Directions
In a large pot, mix together soup, milk, oregano, and pepper with a whisk, until well blended. Add the meatballs and mushrooms. Cook over medium heat, stirring occasionally, until thoroughly heated. Add salt to taste if needed.