Meatball Vegetable And Barley Soup Recipe

Name: Meatball Vegetable And Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Meatballs; 1 lb lean ground beef; 1 lb breakfast sausage; 1/2 cup breadcrumbs; 1 (2 ounce) package onion soup mix; 1/2 cup grated parmesan cheese; 2 tablespoons Worcestershire sauce; 1 tablespoon hoisin sauce; 1/2 teaspoon ground black pepper; Soup; 1/4 cup red wine (optional); 6 cups beef broth (water and bullion are acceptable); 3/4 cup barley; 1 large onion, diced; 4 large garlic cloves, minced; 2 tablespoons dried oregano; 1 tablespoon dry basil; 3 large potatoes, diced; 3 large carrots, sliced; 4 stalks celery, sliced; 1 (15 ounce) can peas; 1 (15 ounce) can green beans; 1 (15 ounce) can diced tomatoes; 1 cup frozen corn; 2 tablespoons hoisin sauce

Servings: persons

Meatballs
1 lb lean ground beef
1 lb breakfast sausage
1/2 cup breadcrumbs
1 (2 ounce) package onion soup mix
1/2 cup grated parmesan cheese
2 tablespoons Worcestershire sauce
1 tablespoon hoisin sauce
1/2 teaspoon ground black pepper
Soup
1/4 cup red wine (optional)
6 cups beef broth (water and bullion are acceptable)
3/4 cup barley
1 large onion, diced
4 large garlic cloves, minced
2 tablespoons dried oregano
1 tablespoon dry basil
3 large potatoes, diced
3 large carrots, sliced
4 stalks celery, sliced
1 (15 ounce) can peas
1 (15 ounce) can green beans
1 (15 ounce) can diced tomatoes
1 cup frozen corn
2 tablespoons hoisin sauce

1
Throughly mix together all of the meatball ingredients with your hands; shape into bite size meatballs.
2
Brown meatballs 1/2 at a time in a little cooking oil in a large frying pan (browning gives them more flavor then just tossing them into the soup); remove to a large stock pot.
3
Add the diced onion and wine (you can use broth or water instead of wine if desired) to the frying pan that you used to browned the meatballs.
4
De-glaze (gently loosen and stir up the browned bits on the bottom of the pan by stirring with a whisk or spatula) the pan using the onions and wine until onions are caramelized and browned; add to the meatballs in your soup pot.
5
Add beef broth, garlic, oregano, basil and barley to the soup pot; simmer 20 minutes.
6
Add fresh vegetables to the soup; simmer for 15 minutes.
7
Add canned vegetables and corn to the soup; bring to a boil and stir in hoisin sauce.

792

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 25 ingredients. The key ingredients include: Meatballs, 1 lb lean ground beef, 1 lb breakfast sausage, 1/2 cup breadcrumbs, and more.

Yes, Meatball Vegetable And Barley Soup 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!

Meatball Vegetable And Barley Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions