Barley Soup With Meatballs Recipe

Name: Barley Soup With Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices bacon or 4 slices pepper bacon; ½ cup chopped onion (1 medium); 2 garlic cloves, minced; 1 -1 12 lb butternut squash (about 4 cups) or 1 -1 12 lb acorn squash, peeled and cut into 3/4-inch pieces (about 4 cups); 2 medium carrots, peeled and cut into 3/4-inch pieces; 2 medium parsnips, peeled and cut into 3/4-inch pieces; 4 (14 ounce) cans low sodium chicken broth or 4 (14 ounce) cans low sodium beef broth; 1 cup apple juice or 1 cup water; 1 teaspoon dried Italian seasoning or 1 teaspoon dried thyme or 1 teaspoon dried oregano, crushed; 1 cup quick-cooking barley; 24 frozen meatballs, thawed (about 2/3 of a 16 oz. package); salt; ground black pepper

Servings: persons

4 slices bacon or 4 slices pepper bacon
½ cup chopped onion (1 medium)
2 garlic cloves, minced
1 -1 12 lb butternut squash (about 4 cups) or 1 -1 12 lb acorn squash, peeled and cut into 3/4-inch pieces (about 4 cups)
2 medium carrots, peeled and cut into 3/4-inch pieces
2 medium parsnips, peeled and cut into 3/4-inch pieces
4 (14 ounce) cans low sodium chicken broth or 4 (14 ounce) cans low sodium beef broth
1 cup apple juice or 1 cup water
1 teaspoon dried Italian seasoning or 1 teaspoon dried thyme or 1 teaspoon dried oregano, crushed
1 cup quick-cooking barley
24 frozen meatballs, thawed (about 2/3 of a 16 oz. package)
salt
ground black pepper

1
In a 4-quart Dutch oven, cook bacon until crisp.
2
Remove bacon, reserving 1 tablespoon of the drippings.
3
Drain bacon on paper towels; set aside.
4
Cook onion and garlic in reserved drippings over medium heat until tender.
5
Add in squash, carrots, and parsnips; cook for 5 minutes, stirring occasionally.
6
Add in broth, apple juice, and Italian seasoning.
7
Bring to a boil; stir in barley.
8
Decrease heat; cover and simmer for 10 to 15 minutes or until barley and vegetables are tender.
9
Add in meatballs; heat through.
10
Season to taste with salt and pepper.
11
Crumble cooked bacon and sprinkle over each serving.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 slices bacon or 4 slices pepper bacon, ½ cup chopped onion (1 medium), 2 garlic cloves, minced, 1 -1 12 lb butternut squash (about 4 cups) or 1 -1 12 lb acorn squash, peeled and cut into 3/4-inch pieces (about 4 cups), and more.

Yes, Barley Soup With Meatballs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley Soup With Meatballs

How did you like this recipe?

Frequently Asked Questions