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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Barley Soup With Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions