Barley Soup with Meatballs

(from castro15’s recipe box)

Categories: Soup

Ingredients

  • 4 slices bacon or peppered bacon
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1 lb. butternut squash, peeled and cut into 3/4-inch pieces
  • 2 medium carrots, peeled and cut into 3/4-inch pieces
  • 2 medium parsnips, peeled and cut into 3/4-inch
  • pieces
  • 4- 14 oz. cans chicken broth
  • 1 cup apple juice
  • 1 tsp dried Italian seasoning
  • 1 cup quick-cooking barley
  • 24 frozen cooked meatballs, thawed
  • Salt
  • Black pepper

Directions

  1. In a large pot, cook bacon until crisp. Remove bacon from pot, reserving 1 tbsp. of the drippings in pot. Drain bacon on paper towels; set aside.

  2. Cook onion and garlic in reserved drippings over medium heat until tender. Add squash, carrots, and parsnips; cook for 5 minutes more, stirring occasionally. Add broth, apple juice, and Italian seasoning.

  3. Bring to boiling; stir in barley. Reduce heat. Cover and simmer for 10-15 minutes or until barley and vegetables are tender. Add meatballs; heat through. Season to taste with salt and pepper.

  4. Crumble cooked bacon and sprinkle over each serving.

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